Nice little course

Basic Course Norcineria to learn the art of the butcher

Program

The course consists of a theoretical part and a practical groups.

The theoretical part includes the following topics

Anatomy and physiology of the pig

The pig races and the principles of corporate farming

Hygiene and legislation. Veterinary control of the flesh and of the preparation and marketing of cured meats.

The slaughterhouse business. The self HCCP.

The stunning and killing of animals

The process of preserving meat

Techniques for meat processing (theoretical and practical)

Ancillary techniques

Selection and preparation of meat, various techniques and packaging of the sausage seasoning.

Major damage and deterioration of sausages

Processing techniques of the main local sausages:

various types of sausage

various types of salami

bacon, cup lard

various types of suppressed

washer

the sausage

other

Practical part (in slaughter and processing room.) 

It starts from the slaughter of the pig to the processing of sausages in the types listed in the theoretical part.

also be carried out on request of visits to production plants such as sausage, budellerie, slaughterhouses.