$285.00 per head
An exceptional cultural experience, these workshops are aimed at first time makers and novices or those wishing to perfect their skills.
Day 1: Planning the Processing of a Pig
Today you will learn the theoretical and practical elements of breaking down an animal. We study the more precious cuts of meat as we turn them into Prosciutto, Capocollo and Pancetta
- Identifying & Choosing Livestock; Skeletal Examination
- Dissecting a Pig
- Curing Prosciutto, Capocollo and Pancetta
- Rendering Lard
Class includes - Morning Tea, lunch with wine, Class tuition, Ingredients, Detailed notes
Presenters:
Qualified Butcher & Professional Salumi maker - Dick Modena
Guest Chef
Melina consults with some of Italy’s top culinary Institutes and now through the Manuelina Culinary Institute, she and her team of chefs are bringing Authentic Italian Regional Cuisine to the world… From Nonna to Master Chefs.