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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...

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