Education Session Information
Education Session Date:
March 21, 2012
Education Session Location:
San Antonio, TX
While All Salame is Salumi, Not All Salumi is Salame
Salame lovers are in for a treat with this in-depth demonstration of the dry-cured, fermented meat. Learn the steps involved in this culinary process, including variables that affect flavor such as cultures, mold, yeast, spices, casings, and more.
Speaker Information
Michael Cruz   [ view bio ]
Valeria Fiorito   [ view bio ]
Keith Nakakura   [ view bio ]
Individual topic purchase: Selected
Research Chefs Association
Continuing Education Hours: 1.25
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CD-ROM (Win)
RCA Member Price:$29.00
Non-Member Price:$49.00
On Demand Education Sessions
RCA Member Price:$29.00
Non-Member Price:$49.00