Among ARI’s curriculum, one of the most “delicious” classes is this meat processing class.
Mr. Koide from Neu Frank Atelier Nasu comes every year as an instructor. Using ARI’s pork as the ingredient, he teaches participants how to make sausages, bacon, roast pork, and more.
Processing allows for longer storage and enables selling at higher prices than raw materials. Therefore, these food processing techniques are a subject of deep interest for many participants.
We sincerely thank Mr. Koide for taking the time out of his busy schedule to provide us with such important and detailed instructions.