STUDENT SPOTLIGHT: JUAN ASCENCIO MAKES HIS MARK IN MEAT CONTEST
In the world of charcuterie – the art and science of making cured meat products – there’s no bigger, more important trade meeting than one known simply as IFFA. When the event gathered more than 60,000 people from around the world in Frankfurt, Germany, in May 2019, CALS’ own Juan Ascencio was among them. A master’s student in FBNS, Ascencio won five gold medals, a silver and a bronze at the German Butchers’ Association and the American Association of Meat Processors’ Quality Competition for Sausage and Ham. He prepared summer sausage, liverwurst, Italian dry salami, two Spanish chorizos, knockwurst and frankfurters for the competition. All were rated for appearance, consistency, smell and, of course, taste. With guidance from Professor Dana Hanson, Ascencio received perfect scores for each of his entries that won gold medals. 16
And thanks to his performance, NC State was recognized at IFFA with the prestigious Cup of Honor for Special Achievements. The experience, he said, is giving him a good head start toward his ultimate goal of working in the meat processing industry. Under the guidance of Dana Hanson, Juan’s research will focus on the difference in the use of hardwood versus wood chips to make meat products. “We’ll see if people prefer the flavor that the hardwood makes versus the chips or the sawdust. We’re also trying to see the flavor profiles that people like with smoked products.” Read Juan’s story and learn how he developed a passion for charcuterie: go.ncsu.edu/fbns-ascencio
