Meat Processing for the Holidays

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Baybay City, Leyte - Ham, center piece of almost every Filipino Noche Buena. The aromatic scent, the tender meat, and the mouth-watering sauce make us think, “How do they make it”?

Throughout the year, ATI-RTC 8 has conducted trainings on Meat Processing to its clients in different areas in the region. From making Burger Patties, Longganisa, Bacon, and Ham, the trainings on Meat Processing has done a lot of help to farmers, rural, women, and even youth in enhancing their knowledge and skills in value adding for swine raisers. They were taught most especially in the business aspects of meat processing.

Since the holiday season is at hand, this time, ATI-RTC 8 brings Meat Processing to its staff. It aimed to capacitate ATI-RTC 8 staff in the processing of meat products into bacon and ham as one of its staff development training. This also would also help them if they would venture into business or even for their personal consumption.

From cutting, curing, slicing, and cooking, ATI staff gamely cooked their hearts out. With their joint efforts, they were able to make one hundred and ten (110) packs of bacon and seventy-two (72) hams.

ATI-RTC 8 Technical, Admin, and Job-Order staff participated in the training on Meat Processing held on December 11-12, 2019 at the Meat Processing Hub, ATI-RTC 8, VSU, Baybay City, Leyte.