Date: June 25, 2014
Duration: 1 hour
There has been significant consumer interest in dry cured charcuterie products, like salumi, in recent years. Consumers love it, chefs want it and it is a good way for producers and processors to get more value out of a carcass and/or really set their brand apart. Yet making dry cured products can be challenging and not always cost effective.
On this webinar we'll cover the Business of Dry Curing: we'll hear about the growth of artisan cured meats, the basics of the business and talk to two charcuterie processors about how they got started, their day to day operations and the costs and revenue for dry curing.
Note: During the webinar, Pete Colman shared a spreadsheet for determining your costs of production on a batch on salami. You can input your own ingredients and costs into this Excel spreadsheet, attached below.