Day 1: 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.

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

Day 2: Salami Making

This authentic Salami workshop is hands on in the art of salami making. Learn the art of producing fresh Italian sausages, salami and cured meats using traditional Italian methods, techniques and age old recipes

There are as many types of Salumi as there are regions in Italy.  Today we will show you how to cut up your meat and turn it into traditional Salami and Sausage for you to take home.  
After today’s class, students have the confidence to make their own salami at home.

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

• Sausage Making
• Preparing Salami Skins
• Salami filling- both Northern and Southern Italian styles
• Curing Techniques
• N’duja - Southern Italian spicy spreadable salami from Calabria