The workshop presenters are:
The Chef: Doug Paine – Hotel Vermont
The Farmer: Ben Notterman – Snug Valley
The Butcher: Bill Cavanaugh – Mad River Food Hub
Increasingly, farmers and producers are finding themselves needing to differentiate their products in the marketplace. This panel discussion will look at the ways adding smoked and cured meats can serve to diversify your offerings and add value to your product. The panel will look at the challenges and opportunities inherent in a cured meat value added operation from the perspective of a farmer who’s been through the process, a chef who purchases high-end salumi and bacon for his restaurant, and a butcher who’s familiar with the regulatory and HACCP guidelines for cured and smoked production.
The workshop is at 3.45pm to 5.00pm in the James Jeffords Building Room 112