Dry-cured meat products, such as dry-fermented sausages and dry-cured ham, are highly appreciated due to their organoleptic characteristics. Despite being traditional products, they are constantly evolving meet the needs of an ever-changing market and consumer trends. A thorough knowledge of the individual and combined effects of the variety of raw materials, ingredients and processing methodologies is vital to successfully meet market and consumer requirements.

The International Course in Dry-Cured Meat Products provides a comprehensive review of all aspects related to the manufacture of dry-fermented sausages and dry-cured ham, including the latest developments in processing technologies and an overview of industrial trends.
This annual course, attended by professionals from all over the world, places an important emphasis on practical training, with 40 % of the classes held in the pilot plant.

The International Course in Dry-Cured Meat Products is a unique opportunity to share experiences with other professionals from all over the world, create networking opportunities and establish new business and commercial relationships.

Every year, one of the course topics is chosen for in-depth discussion. The highlighted topic in 2025 is Cured or uncured: the nitrite dilemma. The course will include aspects relating to the role and significance of nitrite and nitrates in dry-cured meat products and the strategies for their partial or total substitution.

Who is the course intended for

The 11th International Course in Dry-Cured Meat Products, the past editions of which have been attended by professionals from 30 different countries, is aimed at professionals working in the fields of production, R & D, quality and marketing and sales of the meat industry and related sectors.

TEACHING STAFF

The teaching staff combines excellent scientific- technological knowledge, acquired at IRTA or in the private sector, with ongoing experience in collaboration, training and technology transfer within the meat sector to offer a high-level training

FEES AND PAYMENT
"To confirm"

The prices include refreshments, lunch, and the transport from Girona to IRTA (Monells).
The number of participants is limited to 30.
Applications will be considered in the order in which they arrive.

CANCELLATIONS
For cancellations before 18th April 2025, the registration fee will be refunded. After this date, a cancellation fee of 300 € will be applied.

The organisation reserves the right to make changes to the programme and teaching staff.