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: http://www.newsobserver.com/living/food-drink/article82088262.html