Quality Meat Scotland (QMS) is running a series of free workshops in the coming months for levy payers throughout Scotland, who would like to learn more about what the supply chain is looking for.
The workshops offer an opportunity for producers to develop a set of skills, enabling them to diversify into the direct selling of red meat.
The Adding Value Workshop on 5th December will focus on the basic principles of charcuterie - curing and smoking. The morning session will be hands-on and the afternoon session will provide a demonstration of a range of continental style product and the different methods of preserving.
Over the past two years a number of workshop participants have gone on to start successful businesses selling home produced red meat directly to consumers through farmers markets, farm shops or the internet.
Booking is essential as places are limited and will be allocated on a first come basis. To book your place for this Adding Value through Charcuterie workshop which will be held on 5th December at The Cook School Scotland, Kilmarnock, please contact Kirsty on 0131-472 4040 at QMS with your name, postal/email address and telephone number.
This story was originally published on a previous version of the Meat Management website and so there may be some missing images and formatting issues.
