The University of Wisconsin – Madison Meat Science & Animal Biologics Discovery Extension is hosting an Artisanal Meat Processing Workshop June 9-11, 2026, taking a comprehensive approach to “old world” (traditional) meat products.

Instructors, including award-winning sausage makers, will work alongside experts from industry and academia to share their knowledge about these products. The course features a blend of classroom discussion and interactive manufacturing demonstrations held in the Meat Science & Animal Biologics Discovery USDA pilot plant. Product sampling, evaluation and discussions will complement classroom presentations and plant manufacturing demonstrations.

The course will explore traditional production of historically important processed meat products while marrying it with modern manufacturing technologies and current food safety requirements. Participants will learn about the science, safety and production of an array of heritage products, ranging from fresh sausages, cooked and emulsified sausages, dry and semi-dry sausages, dry-cured whole muscle products, liver and scalded sausages, and many more. 

Meat processors, chefs and individuals with a culinary arts focus at any level of experience can benefit from this program. The workshop’s content will be targeted toward those interested in or currently involved in manufacturing old world products, as well as those tasked with innovational research and development responsibilities. This course will provide a comprehensive education on artisanal meat processing for attendees with diverse backgrounds, needs, and interests. 

Members of state affiliate organizations qualify for the discounted rate of $650. For non-state affiliates, the cost of this course is $1,450.

Registration for the short course closes May 26, 2026.

Source: University of Wisconsin – Madison Meat Science & Animal Biologics Discovery Extension