The Art & Science of Curing – BioFoodTech Workshop

November 22, 2016 – November 23, 2016 all-day
101 Belvedere Ave.
$300 + HST
Joy Shinn
902-368- 5146,

Instructor Mike McKenzie, who owns  Seed to Sausage in Ontario, will lead this 2-day workshop in the art and science of charcuterie.  The workshop will provide an overview of basic processing, including ingredient selection and formulas, meats/fat, fermentation and drying, and proper processing techniques.

The workshop will also cover food safety, including critical controls and testing and will demonstrate examples of food safety templates suitable for provincial processing.

Participants will  gain hands-on experience making and monitoring products in the pilot plant.

This  workshop is geared to smaller scale existing and new artisan entrepreneurs. Chefs and anyone else interested in this process and wanting to learn about making high quality, safe charcuterie products are welcome.

Registration Fee: $300 + HST includes: course materials, nutrition/lunch breaks, and ingredients to make products (15% discount for multiple registrations from same company). No deadline for registration, but classes do fill up and you must be registered prior to attending.

Contact:  Joy Shinn 902-368-5146  or

Chacuterie Workshop