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
tipo de seminario:
Seminario Temático
Catálogo:
EU Circuits FVG REGION
Relator:
Petris Cristian
Duración:
2 h