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