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Started By
Message
A Charcuterie
Posted on 3/8/24 at 2:37 pm
Posted on 3/8/24 at 2:37 pm
We made a charcuterie.
Two years ago I made a post about a S.T.E.M. project my students did for their enginnering practicum. They created a curing chamber for us to produce Salumi and Charcuterie.
Below is some of the product we were able to produce. Enjoy the images.
This is about 40% of what we produced. Variious cured meats such as; Prosciutto style ham, Speck, Pancetta, Guanciale, Capicola, Culatello, Lardo, Lonza, Bresaola...
Stuff we sampled today as part of the lesson.
Top Row: Genoa style Salami, Capicola, Bresaola,
Middle Row: Culatello, Pancetta
Bottom Row: Speck, Lardo, Prosciutto
Sample plate:
Top: Capicola, Pancetta, Culatello
Bottom: Salami, Bresaola, Speck
Just another day in the "classroom"!
Two years ago I made a post about a S.T.E.M. project my students did for their enginnering practicum. They created a curing chamber for us to produce Salumi and Charcuterie.
Below is some of the product we were able to produce. Enjoy the images.
This is about 40% of what we produced. Variious cured meats such as; Prosciutto style ham, Speck, Pancetta, Guanciale, Capicola, Culatello, Lardo, Lonza, Bresaola...
Stuff we sampled today as part of the lesson.
Top Row: Genoa style Salami, Capicola, Bresaola,
Middle Row: Culatello, Pancetta
Bottom Row: Speck, Lardo, Prosciutto
Sample plate:
Top: Capicola, Pancetta, Culatello
Bottom: Salami, Bresaola, Speck
Just another day in the "classroom"!
6
Posted on 3/8/24 at 2:48 pm to BigDropper
Cool to see.
Posted on 3/8/24 at 3:09 pm to BigDropper
Very nice! Great learning experience for them.
Are you allowed to sell products like this?
Are you allowed to sell products like this?
Posted on 3/8/24 at 3:22 pm to BigDropper
Lawd.
Posted on 3/8/24 at 3:38 pm to Professor Dawghair
quote:Only if I acquire a variance. It's considered specialized meat processing and requires a HACCP plan to ensure public safety.
Are you allowed to sell products like this?
I follow strict food safety processes so it shouldn't be a problem, I just need to get someone out to the school to verify them.
Posted on 3/8/24 at 3:40 pm to BigDropper
That is amazing. Props to you for keeping these types of traditions going. It's become a lost art for people to do this at home. Big kudos!
Posted on 3/8/24 at 4:06 pm to BigDropper
quote:
I just need to get someone out to the school to verify them.
Sounds good. If you do, post it on here if that's appropriate. I would definitely swing through and pick up some stuff. Congrats on creating a great learning experience for your students.
Posted on 3/8/24 at 5:28 pm to BigDropper
Sir, I don't think you are allowed to post porn on this site. I know porn when I see it and this is definitely porn- food porn
Seriously, that looks amazing. My mouth is watering. I would like more details on the curing chamber as well as the different techniques to produce these amazing products.
Bravo....
Edit: I see the link. Thank you
Seriously, that looks amazing. My mouth is watering. I would like more details on the curing chamber as well as the different techniques to produce these amazing products.
Bravo....
Edit: I see the link. Thank you
This post was edited on 3/8/24 at 5:30 pm
Posted on 3/8/24 at 8:25 pm to BigDropper
If you did make meat and sell it, I’m curious to know what government agency would you fall under being a school? How would that shake out?
Producing meat and selling it in another place (like a grocery) requires USDA inspection.
But if you are selling it at your own place (a grocery store making their own sausage), then you don’t need to be usda inspected, but you may fall under local health department.
So where would you fit in? Who would be requiring the HACCP plan?
Producing meat and selling it in another place (like a grocery) requires USDA inspection.
But if you are selling it at your own place (a grocery store making their own sausage), then you don’t need to be usda inspected, but you may fall under local health department.
So where would you fit in? Who would be requiring the HACCP plan?
Posted on 3/8/24 at 9:03 pm to SixthAndBarone
quote:
Who would be requiring the HACCP plan?
I'm guessing GA Dept of Ag meat inspection division as long as the sales are intrastate.
Posted on 3/8/24 at 10:09 pm to SixthAndBarone
quote:Local Public Health Agency. For me, that's GNR Health Department. Their most visible roles involve inspecting restaurants, public swimming pools, hotels and motels, tattoo and body art studios, and septic system development. We operate out of a commercial kitchen so that's who governs us.
I’m curious to know what government agency would you fall under being a school?
I started a dialog with them and they're on board to help us out but, we share a kitchen with School Nutrition and their director is dragging his feet with signing off on it. The main difference is that the kitchen would require two additional inspections per school year (currently they only get two) and that might be the hold up.
Things happen very slowly when government institutions and agencies are involved.
Posted on 3/9/24 at 5:43 am to BigDropper
What kind of slicer ya using? Some of those are so thin I can see through’em.
Posted on 3/9/24 at 7:19 am to Professor Dawghair
quote:
GA Dept of Ag meat inspection division as long as the sales are intrastate.
Doesn’t apply if you’re processing and selling from the same place. Like a grocery store making their own sausage. Now, once you try to take your sausage to another store, then you’ll be under usda.
Local health departments are something I don’t deal with. And I’m very thankful.
Posted on 3/9/24 at 8:00 am to SixthAndBarone
quote:
Now, once you try to take your sausage to another store, then you’ll be under usda.
Except as I understand it state inspection allows you to ship within the state only. If shipping out of state, you need USDA inspection.
Posted on 3/9/24 at 8:18 am to Professor Dawghair
Correct.
Federal USDA is for shipping across state lines. State inspection is staying within the state.
Federal USDA is for shipping across state lines. State inspection is staying within the state.
Posted on 3/9/24 at 12:55 pm to BRgetthenet
quote:Just your average, run of the mill, Berkel 909/1 Deli Slicer.
What kind of slicer ya using? Some of those are so thin I can see through’em.
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