A week dedicated to discovering the secrets of rearing, butchering and artisan curing of pork meats, that has made the Italian Salumi tradition a success.
This is an excellent opportunity to learn hands on, the art of preparing and transforming pork meat into Prosciutto, Speck, Culatello, Salame and much more.
Each day’s program will cover the various stages of drying and maturing, including the evaluation of the noble mold and the comparison between natural and force seasoning and the slicing techniques for the catering service.
Course on the craft of preparing pork meat for the production of Italian Salumi
Cured italian deli meats, smallgoods or charcuterie are all known as Salumi, which include delicacies such as Prosciutto, Culatello, Salame, Salsiccia, Cotechino and more. All a gastronomic success story.
A course dedicated to discover the secrets of rearing, butchering and artisan curing of meat in the Italian Salumi tradition.
Learn all about the creation of “Masterpieces” known as Prosciutto, Culatello, Rolled Pancetta, Salame, Salsiccia, Cotechino and much more…
Participants will have “hands-on” experience in the making of traditional and authentic Italian Salumi and take part in practical demonstrations of traditional Emilian cuisine including bread baking
An exciting and authentic gourmet experience in Parma known worldwide as “Food Valley” which has made the processing of pork its point of excellence in the world
A week dedicated to discovering the secrets of rearing, butchering and artisan curing of meats, that has made the Italian Salumi tradition a success. Learn how to make Italian cured pork meats known as Salumismallgoods or charcuterie and include delicacies such as: Prosciutto, Speck, Culatello, Salame, Salsiccia, Cotechino, Porchetta… …all a gastronomic success story.
Participants will study and learn hands on, the art of preparing and transforming pork meat, how to correctly use sea salt, spices and natural flavours, learn the secrets of tying and curing to create the “Works of Art” known as Porchetta, Prosciutto, Culatello, Rolled Pancetta, Salame and Salsiccia.
Each day’s programme will cover the curing and cooking techniques of different meat cuts: baking, grilling, griddling and boiling for a sumptuous spread which will be served and enjoyed as lunch at the end of each day’s session. These delicacies will be accompanied by daily baked homemade bread, local craft beer and Lambrusco wine.
Besides the programme schedule you can try your hand at making fresh bread and pasta. Local experts in the art of “Sfoglia Emiliana”, a fresh egg pasta, will run a practical course for those interested in making Lasagne sheets, Emilian Tagliatelle, Tortelli and Tortellini, followed by a tasting dinner of the products made.
The course is aimed at those who want to improve their knowledge of the “King Pork”: livestock farmers, butchers, food products processors, retailers, wholesalers, manufacturers, those who produce and season salumi, chefs, and people who want to start artisan production of HIGH QUALITY salumi, mass retail quality control inspection staff, cookery and salumi technique enthusiasts.
LIMITED PLACES AVAILABLE: Maximum 20 persons
IRVEA – Istituto per la Ricerca e la Valorizzazione delle Eccellenze Agroalimentari
ph. +39 011 195 67 218 – fax +39 0743 77 86 08
mob. +39 338 53 94 663 – +39 347 49 13 924