Italian Artisan Charcuterie
from farm to fork
a course on the craft of preparing pork for the production of
Italian Artisan Salumi
Between Parma, Cremona and the Po Valley, areas recognized worldwide for the production of the best Italian Artisan Salumi, a course for professionals, gourmets and fans of salumi and gastronomy will be held on May 2, 3 and 4 2023, to discover the secrets of the centuries-old tradition of Italian Artisan Salumi, also known as salumi, small foods, cured meats or salumeria.
A theoretical-practical course to learn the different breeding methods, animal feeding and their effect on the final product; the division of the carcass and the preparation of the cuts for the various uses in the butcher shop and in the restaurant kitchen.
You will learn the secrets of the preparation and transformation of meat, the salting techniques, the bagging, the binding and the maturing of those “Works of Art” known as prosciutto di Parma, culatello, salame, pancetta arrotolata, capocollo o coppa, salsiccia, cotechino and more.
The course also includes guided tours with tastings of production houses of Parma Ham, Parmigiano Reggiano, Salami, Culatello and much more.
There will also be the opportunity to have a merenda and food experience in a local traditional local Osteria specialized in Italian Artisan Salumi and typical traditional dishes, such as the trolley of boiled and roasted meats
Best Western PLUS Hotel Farnese **** (4 stars) , Via Reggio,51/A- 43126 – Parma (PR) www.farnesehotel.it is offering a special rate for participants enrolled in all IRVEA courses.
Upon receipt of the registration form, IRVEA will send you a code to enable you to take advantage of the “Special IRVEA Hotel Rate”.
It is advisable to book with the Hotel direct as soon as possible after registering for the course as room numbers may be limited.
Best Western PLUS Hotel Farnese is also the daily meeting point for the course.