SPAIN, Monells. Dry cured meat products, such as fermented sausages and dry-cured ham, are highly appreciated due to their organoleptic characteristics. Despite being traditional products, they are constantly evolving in order to meet the needs of an everchanging market and consumer trends.
A thorough knowledge of the individual and combined effects of the variety of raw materials, ingredients and processing methodologies is vital to successfully meeting market and consumer requirements.
The International Course in Dry Cured Meat Products provides a comprehensive review of all aspects related to the manufacture of fermented sausages and dry-cured ham, including the latest developments in processing technologies and an overview of industrial trends. This annual course, attended by professionals from all over the world, places an important emphasis on practical training, and 40% of the classes are held in the pilot plant. It provides a unique opportunity to share experiences among professionals from all over the world, create networking and establish new business and commercial relationships.
The main themes are technology of dry fermented sausage processing, technology of dry cured ham processing, safety in dry cured meats, control of sensory quality in the dry cured meat industry technology and control of meat drying. Every year, one of the course topics is chosen for in-depth discussion. In 2019 the highlighted topic is: Tackling the food safety challenges in dry cured meat industry.
The 7th International Course in Dry Cured Meat Products, which in the past editions has been attended by professionals from 30 different countries, is addressed to professionals working in the fields of production, R & D, quality & marketing and sales of the meat industry and related sectors.