Gweithdy Salami Workshop

The Food Technology Centre (FTC) has been established since 1999 and plays a key role in transferring knowledge to the food industry in Wales, across the UK and internationally.The Food Technology Centre is part of the partnership brand Food Innovation Wales.Our experienced team of consultants, based at Food Centres across Wales, are on hand to support the food industry by providing advice and encouragement, technical support, innovative ideas, and guidance on regulatory and legislative complexities.

Food Technology Centre/ Food Innovation Wales

Food Technology Centre

Cigyddiaeth / Butchery

Gweithdai Cigyddiaeth / Butchery Workshops

I gofrestru ar y gweithdy hwn rhaid i chi gydymffurfio â'r meini prawf cymhwysedd. I wirio eich cymhwysedd, cysylltwch â Rhys Alun Roberts - robert17r@gllm.ac.uk Mae'r cynnydd yn y diddordeb a'r galw am gynnyrch charcuterie lleol yn amlwg. Bwriad y cwrs yw dangos sut y gallwn ddefnyddio gwahanol dechnegau a phrosesau i gyffeithio (cadw) cynnyrch cig. Gall hyn wella blas, ychwanegu gwerth a'ch galluogi i wneud gwell defnydd o'r carcas llawn.⁠Rydym yn argymell bod cleientiaid yn dilyn ein cyrsiau cigyddiaeth cyn y cwrs hwn i ddechreuwyr.<ul><li>Dechrau am 9.00am yn yr Ystafell Gyfarfod</li><li>Beth yw Charcuterie a pham ein bod yn ei gynhyrchu?</li><li>Gwyddoniaeth Eplesu Cig</li><li>9-45am yn y Neuadd Fwyd</li><li>Dewis cig, cig o ba ansawdd sydd ei angen ar gyfer cynnyrch charcuterie</li><li>Torri'r carcas a pharatoi'r cig</li><li>Paratoi cynhwysion sych a gwlyb</li><li>Gwneud Chorizos a Salami</li><li>12-30 i 1-00pm Amser Cinio</li><li>Pancetta a Coppa wedi'u haer sychu.</li><li>Ham a Speck wedi'u haer sychu</li><li>3-00pm symud i'r ystafell gyfarfod</li><li>Systemau HACCP a phrofi diogelwch bwyd mewn labordy.</li><li>Sleisio, pecynnu a labelu.</li><li>4.30pm Gorffen</li></ul>__________________________________________________________________________________________________________To be able to enrol on this course you need to comply with Eligibility criteria. Please contact Rhys Alun Roberts at robert17r@gllm.ac.uk to check your eligibility The increase in demand for local charcuterie products is evident. The aim of the course is to show how we can preserve meat products using different techniques and processes. To further enhance flavour, add value and to be able to achieve better returns on your carcass, with full carcase utilisation.We recommend clients attending our practical butchery courses first, prior to this course.● 9:00 am start Meeting room.● What Is Charcuterie and why do we produce it?● Fermented Meat Science.● 9:45 am Food Hall● Meat selection, meat quality needed for charcuterie products● Carcase Breakdown and preparation of meat● Preparation of dry and wet ingredients● Making Chorizos and Salami● 12:30 to 1:00 pm Lunch Time● Pancetta, Coppa air dried.● Air dried Speck and Hams● 3:00 pm move to meeting room● HACCP systems and laboratory testing for food safety.● Slicing, packaging and Labelling.● 4:30pm Finish

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Gweithdy Salami Workshop

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Gweithdy Salami Workshop

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