Courses

Cutting of cattle half-carcasses and conditioning of the processed product

IN PRESENCE COURSE

Monte San Martino (MC)


The course aims to train participants in all the aspects necessary to work in a cutting laboratory: from the processing of cattle half-carcasses obtained from slaughtering to the conditioning of the processed product.

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Cutting of half-carcasses from slaughtered pigs intended for butchering or processing

IN PRESENCE COURSE

Monte San Martino (MC)


The course aims to train participants in all the aspects necessary to work in a cutting laboratory: from the processing of pigs half-carcasses obtained from slaughtering to the conditioning of the processed product.

Find out more
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