Ham preparation and seasoning techniques
The seminar is organized according to the following program:
- reception and welcome of visitors
- presentation of the history of the company and of Sauris
- dressing before entering the production area of the company
- selection of pork legs and food traceability
- preservation methods: salting, pressing, drying, smoking process and smearing
- seasoning
- meaning of the IGP mark and EU legislation about ham production
- tasting
Type of seminar:
Thematic seminar
Catalogue:
Seminari in aziende del Friuli Venezia Giulia
Circuit:
-
Company speaker:
Cristian Petris
Lenght:
2 h
Cost:
-
Currently planned editions
Editions made