Industry News

June 2016 | Big news for food entrepreneurs seeking variances for cured meats!  

NCSU’s Dr. Dana Hanson announces a new charcuterie school.  The school will offer a four-session class held on Mondays that would cover the regulations and the science behind making sausages and cured meats.  The school would also include hands-on lessons.  Read the full article here:


January 2016 | “NC State Meat Science Program Wins at Internationally Recognized Meat Competition”


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