Topics covered

• Sausage production including frankfurters and coarse-ground varieties
• Curing, smoking, and drying methods for premium products
• Marinating techniques and flavor development
• Nose-to-tail principles and sustainable raw material use
• Cooking methods such as sous vide and frying
• Product presentation and sensory evaluation

Learning outcomes

• Produce a range of added-value meat products using modern techniques
• Apply curing, smoking, and drying processes safely and effectively
• Develop new marinated and cooked products with attention to quality and flavor
• Utilize all parts of the animal through nose-to-tail production principles
• Evaluate products based on texture, taste, and presentation
• Integrate innovation and sustainability in meat processing