Italian Artisan Charcuterie Course: from farm to fork
Course on the craft of preparing pork meat for the production of Italian Salumi
Italian Artisan Charcuterie: from farm to fork
Course on the craft of preparing pork meat for the production of Italian Salumi
Italian cured raw ham – Healthy living
Salting is a crucial phase in the process because the amount of salt used has to guarantee both an adequate preservation (by inactivating or delaying any microbial growth) and a pleasant flavour.
The salt must also penetrate the mass of muscle as evenly as possible.
Italian cured raw ham – Healthy living
Ham is a salted cold meat that comes from seasoned and cured whole legs of raw meat.
Autumn Food Experience in Italy
English course in Italy. Irvea Food Experience
KING PORK..…from farm to fork
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.