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
Seminer türü:
Tematik seminer
Katalog:
Seminari in aziende del Friuli Venezia Giulia
Tur:
-
Firma konuþmacýsý:
Cristian Petris
Uzunluk:
2 h
Maliyet:
-
Mevcut planlanan baskýlar
Yapýlan baskýlar