Welcome to the Salt Cured Pig food safety blog!

This is where we thread the needle between old school pork production, and new school food safety. Here’s where we talk HACCP (Hazard Analysis for Critical Control Points), sanitation, good manufacturing practices, and traditional production. We are going to talk microbiology and biochemistry, chemicals and cures, all while respecting the animals we work so hard to raise. The trick to doing this is to have a conversation. I can lecture food safety, but wow, boring. Everyone learns more when we work together to make awesome cured pork.

About Michele Pfannenstiel

Dr. Michele Pfannenstiel is the founder and CEO of Dirigo Food Safety. Dr. P earned her BA in Economics and Geology from Wellesley College, after which she served in the Peace Corps in Irbid, Jordan. In her second year of study at the University Of Georgia College Of Veterinary Medicine, the future Dr. P was chosen for the prestigious Health Professions Scholarship Program through the US Army. Upon receiving her DVM, Dr. P commissioned into the US Army Veterinary Corps, where she learned the food safety skills she now brings to the local food and meats industry across the country. After fulfilling her active duty commitment, Dr. P settled with her family in Southern Maine, where they raise chickens and the occasional ruminant, experiment in the kitchen, and explore the woods around their home. Dr. P is a certified HACCP auditor through ASQ. She serves as the President of the Maine chapter of the Farmer Veteran Coalition, and as the Director of Food Safety for the national Farmer Veteran Coalition. A sought after speaker, Dr. P has taught food safety workshops at the Stone Barns Center, Pigstock, the Wallace Center Food Hub Conference, the New England Meat Conference, and the Empowering Women Veterans in Business and Agriculture Conference.
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