2015 Meat Processing SchoolSausage-making demonstration at the 2015 Wisconsin-Minnesota meat processing school. File photo.


Wisconsin-Minnesota meat processing school is March 20-21

March 2, 2018 -- The University of Wisconsin-River Falls is hosting the Wisconsin-Minnesota Meat Processing School March 20-21. The school is jointly sponsored by UW-River Falls, the University of Wisconsin Extension, the Wisconsin Association of Meat Processors and the University of Minnesota Extension.

Participants will learn the practical science and art of sausage-making and meat curing from a team of university instructors, supplier specialists and award winning “wurstmachers.” Information will be covered at a basic, applied level and is aimed at operators who have minimal meat curing and sausage-making experience, but processors of all levels can benefit from this program. There will be several processing demonstrations and product evaluations.

The registration fee is $325/person and includes course materials, refreshment breaks, lunches and an “Old World” dinner on Tuesday evening. Participants will have opportunities to interact informally with the instructors.

Enrollment is limited, but a few seats are still available. The registration deadline has been extended by one week to Tuesday, March 13. For more information and to register, visit For questions about the school, email

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