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Charcuterie 101 – The Basics of Italian Cured Meats

Casey Erickson

Join Casey Erickson, an IDDBA-Certified Salumiere Professional, for a flavorful journey through the world of Italian charcuterie! In this beginner-friendly webinar, you'll discover the rich history, traditional techniques, and...

Study Like a Salumiere! Strategies for the Charcuterie Professional Certification Exam

Jewel Hunt

Registration is open for the 2025 Charcuterie Professional Certification Exam at the IDDBA Show! Join Jewel Hunt, IDDBA-Certified Salumiere Professional, for her top study techniques so you can learn how to manage...

Unlocking the Delights of Prosciutto di Parma

Christopher Eastwood

Prosciutto di Parma is a pinnacle of Italian culinary craftsmanship, renowned for its exquisite flavor, delicate texture, and centuries-old tradition.  In this webinar, we'll delve into the rich history and artisanal techniques behind the production of...

Charcuterie Professional Certification: Expert Tips for Exam Excellence

Join Miles Agatha-Currier, Education Coordinator and Cure-ator of the IDDBA's Charcuterie Professional Certification Exam, for a study session. Attendees will be informed of exam processes for both in-person and virtual...

The History, "Art", and Science of Fermented Sausage

Jeff Sindelar

Fermented sausages were invented out of need for food preservation and have evolved over time embracing science based technologies and “art” driven techniques. Today, fermented meat products continue to gain...

An Overview of Spanish Cured Ham Specialties: Iberico, Serrano, Cured, ConsorcioSerrano, and Other Appellations of Origin

Carlos del Hoyo

Join us for a journey into the world of Spanish cured ham as Carlos del Hoyo Marketing manager at Consorcio del Jamón...

Best Pairings With Italian Charcuterie

Stefano Scarso

Join Stefano Scarso from Rovagnati as he provides insight on how to enhance the enjoyment experience through pairings of Italian "salumi" with different foods and drinks.

How to Handle and Slice Italian Charcuterie

Stefano Scarso

The Guide on How to Best Handle, Slice and Preserve Whole Pieces of Italian Charcuterie: Prosciutto Cotto, Prosciutto Crudo, Mortadella, Salame… the Italian Way.

The History of Italian Charcuterie and Product Overview

Stefano Scarso

A journey in the into the history of Italian “salumi” (charcuterie), from ancient Roman times to today. Discover the origins of Italian tradition and the evolution...

IDDBA Webinar Series

IDDBA conducts live webinars throughout the year on a variety of subjects of interest to professionals in the bakery, deli, dairy, cheese, and foodservice sectors. Topics include merchandising; regulations; industry, consumer, and product trends; and department-specific training. Live webinars are open to the public, and the library of recorded webinars is available exclusively to IDDBA members.

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Signature Series

The Signature Series features partner-sponsored webinars, delivering specialized knowledge from top industry experts.