Course on the craft of preparing pork meat for the production of Italian Salumi
14th – 15th - 16th October 2019
only 8 PLACES AVAILABLE
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.
ph. +39 0521 184 15 31 - fax +39 0521 148 0029 - mob. +39 346 541 9847 - +39 347 49 13 924 - E-mail: firstname.lastname@example.org - email@example.com