Tulare Meat Locker & Sausage Co.

06/02/2026

🔥 LEVEL UP YOUR PROCESSING SKILLS THIS SUMMER 🔥

The American Association of Meat Processors is bringing hands-on education directly to the industry with the new AAMP Continuing Education (ACE) Processing Courses in California!

This is NOT a conference or PowerPoint presentation. These 2-day intensive courses are designed for processors who want real-world, hands-on training from Hall-of-Fame AAMP members and industry leaders.

Attendees will:
• Participate in live product production
• Learn advanced processing techniques
• Gain valuable knowledge for their own operations
• Enjoy the products made during class meals
• Take home a detailed course syllabus packed with practical information

Topics include:
• Marination techniques
• Flavored sausage production
• Bowl chopper applications
• Cutting tests & meat evaluation
• Boneless ham production
• Non-meat ingredients
• Fermented vs. non-fermented snack sticks
• Smokehouse operations
…and much more!

📍 Course Dates:
June 19-20 — Tulare, CA
August 7-8 — Davis, CA

💲 Cost: $250 per person
✅ Available exclusively to AAMP members
⚠️ Limited registration spots available

If you are not yet an AAMP member, you’ll need to join before registering.

Scan the QR code in the graphic or visit:
AAMP ACE Processing Courses https://aamp.com/page/aceprocessing

05/23/2026

05/22/2026

THE AMERICAN ASSOCIATION OF MEAT PROCESSORS is offering a new hands-on meat processing course designed to give processors an opportunity to increase their knowledge in different types of processing through hands on education. The course will be taught by fellow processors and industry experts who understand the intricacies of producing quality, profitable products. Attendees will produce products as a group, and then we will eat them each day as part of our meals.

Topics to be covered in this 2-day class include:

Marination of Products, with and without phosphates
Flavored Sausage: Product development & the best ingredients to use
Using a bowl chopper: Making hot dogs, luncheon loaves, large diameter deli products and more
Cutting tests on cuts of meat
Sectioned and formed boneless ham
Non-meat ingredients in your products
Fermented vs. Non Fermented Snack sticks
Smokehouse Operations
Registration is $250 and is limited to AAMP members only.After registering, you will be redirected to a page with two hotel options You may stay at any hotel, but transportation will be provided to and from these selected hotels. REGISTER NOW: https://aamp.com/events/EventDetails.aspx?id=2056048&group=

05/22/2026

THE AMERICAN ASSOCIATION OF MEAT PROCESSORS is offering a new hands-on meat processing course designed to give processors an opportunity to increase their knowledge in different types of processing through hands on education. The course will be taught by fellow processors and industry experts who understand the intricacies of producing quality, profitable products. Attendees will produce products as a group, and then we will eat them each day as part of our meals.

Topics to be covered in this 2-day class include:

Marination of Products, with and without phosphates
Flavored Sausage: Product development & the best ingredients to use
Using a bowl chopper: Making hot dogs, luncheon loaves, large diameter deli products and more
Cutting tests on cuts of meat
Sectioned and formed boneless ham
Non-meat ingredients in your products
Fermented vs. Non Fermented Snack sticks
Smokehouse Operations
Registration is $250 and is limited to AAMP members only.After registering, you will be redirected to a page with two hotel options You may stay at any hotel, but transportation will be provided to and from these selected hotels. REGISTER NOW: https://aamp.com/events/EventDetails.aspx?id=2056048&group=

05/09/2026

Are you ready to become a meat processing ACE? Sharpen your skills and increase your knowledge by attending a hands-on course taught by some of the most renowned processors in AAMP!

The American Association of Meat Processors announces the AAMP Continuing Education (ACE) Processing Course. Our goal is to help our members increase their industry knowledge through hands-on education. This is no conference or PowerPoint presentation! Attendees won't just sit and watch products be made; they will participate in the production with guidance by our instructors, and then they will eat those same products as part of the meals. Attendees will also take home a syllabus for the course, containing valuable information they can use for their own businesses.

Our first two ACE Processing Courses will take place this summer in California -- June 19-20 in Tulare and August 7-8 in Davis. For more information and registration, please visit https://aamp.com/page/aceprocessing.

Spaces are limited, so don't delay -- sign up for an ACE Course TODAY!

05/06/2026

If you haven't experienced our 50/50 burgers, you're missing out!! 50 percent of our award-winning bacon blended with 50 percent premium Angus sirloin. Add our new Mendes Lingucia patty as a topper. Give it a try and share your thoughts. Amazing on the grill!

04/27/2026

NEW ITEM ALERT!!‼️ Introducing our award-winning Mendes Lingucia, expertly crafted into succulent Mendes Lingucia Patties. These delectable patties pair exceptionally well with a pop seco, also known as Portuguese Bread, when topped with a fried egg and served with Biffana, a tender pork loin marinated in garlic and white wine. The versatility of our Mendes Lingucia Patties knows no bounds - feel free to top them with your favorite meats and share your creations with us. Also top a Mendes Lingucia Patties on your favorite burgers!
-For optimal cooking results, consider the following suggestions: COOKING SUGGESTIONS: • B.B.Q. / MICROWAVE / FRY • Chop and Fry with Eggs, Portuguese beans, Beans, Sandwiches, and Hors D’oeuvre, etc. Meat Locker & Sausage Co Lingucia Patties
#

04/27/2026

NEW ITEM ALERT!!‼️ Introducing our award-winning Mendes Lingucia, expertly crafted into succulent Mendes Lingucia Patties. These delectable patties pair exceptionally well with a pop seco, also known as Portuguese Bread, when topped with a fried egg and served with Biffana, a tender pork loin marinated in garlic and white wine. The versatility of our Mendes Lingucia Patties knows no bounds - feel free to top them with your favorite meats and share your creations with us. Also top a Mendes Lingucia Patties on your favorite burgers!
-For optimal cooking results, consider the following suggestions: COOKING SUGGESTIONS: • B.B.Q. / MICROWAVE / FRY • Chop and Fry with Eggs, Portuguese beans, Beans, Sandwiches, and Hors D'oeuvre, etc.