The University of Wisconsin – Madison Meat Science & Animal Biologics Discovery Extension is closing registration soon for its inaugural Artisanal Meat Processing Workshop, set for June 9-11, 2026. The short course takes a comprehensive approach to “old world” (traditional) meat products. Registration closes June 5, 2026.

The course will feature 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. 

Demonstrations and examples of products manufactured will be: 

• Artisanal Dry & Semi-Dry Sausages & Dry Cured Demonstration
  • E.g., Bresaola, Lachshinken, Pancetta Tessa, Coppa, Mini Salami, Landjaeger, Lap Cheong
• Artisanal Cooked & Emulsified Sausages Demonstration 
  • E.g., Natural Casing Wiener/Knackwurst, Weisswurst, Kase Kriener, Leberkase, Pre-cooked bratwurst, Irish Banger, Currywurst 
• Artisanal Liver & Jellied, Specialty Sausages Demonstration
  • E.g., German Liver Sausage, German Homestyle Liver Sausage, Kishka, Jaternice, Gelatin Based/Included Products 
• Artisanal Fresh Sausages Demonstration 
  • E.g., Basic German Bratwurst, Polish, Thuringer Rostbratwurst, Nurenberg Bratwurst, Italian Sausage, Chorizo Verde, South African Boerewors, Swedish Potato Sausage, Hmong Sausage

The Artisanal Meat Processing Workshop has been developed and will be led by meat industry leaders and experts who have over 180 years of combined experience in the meat industry. They share a passion for reinspiring the production of artisanal processed meats in the United States. These leaders and experts include Jonathan Campbell from Kerres USA, Louie Muench from Louie’s Finer Meats, Stefan Neumann from Reiser, Kelly Nolechek from Nolechek's Meats, Rick Reams from RJ's Meats and Excalibur and Jeff Sindelar from UW-Madison.

Beyond speaking and leading the four demonstrations at the workshop, these industry leaders have worked collaboratively to identify additional topic experts from across the country and around the world to speak at the workshop and have methodically selected which products and processes would be most beneficial and impactful to include in the manufacturing demonstrations.

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.

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