Also called: Salumi Maker, Cured Meat Artisan
Makes cured meats like salami, prosciutto, and pâté by hand.
You grind and season pork, stuff salami casings, and hang them in a humidity-controlled aging room for months. Daily, you check weight loss and mold to know when each is ready. It is ancient food science with strict safety rules.
Approximate: anchored on Bureau of Labor Statistics data for a broader job group.
Certificate, about 1 year after high school. On-the-job or butchery training; food-safety (HACCP) certification.
Ways in: On-the-job training, Certification, Apprenticeship. Training cost: Get paid while you train.
Majors to look at: Meat Science, Culinary Arts.
Growing faster than average.
Low risk for 10 years. Curing meats by hand takes skill and patience; small-batch charcuterie is growing.
Classes: Culinary arts CTE, Biology, Chemistry.
Official data: O*NET occupation 51-3021.
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