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BOOKED OUT - Advanced Salumi Master Class - Day 1 | Curing Prosciutto, Capocollo and Pancetta

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 and how we turn them into Prosciutto, Capocollo and Pancetta

  • Identifying & Choosing Livestock; Skeletal Examination
  • Dissecting a Pig
  • Selecting the salami and sausage cuts. Trimming, choosing and mixing the correct fat for both.
  • Curing Prosciutto, Capocollo and Pancetta

An exceptional cultural experience, these workshops are aimed at first time makers and novices or those wishing to perfect their skills.


Cost - $285 per person

Class includes – Morning/Afternoon Tea, lunch with beer or wine, Class tuition, Ingredients, Notes

Presenter - David Carter