irvea.orgThe course is conducted in English
Rif.299
29th
September - 3rd
October 2014
Bagno di Reggio Emilia (RE) - ITALY
A week dedicated to discovering the secrets of rearing,
butchering and artisan curing of meat, which have
made the Italian Salumi...
More
irvea.orgThe course is conducted in English
Rif.299
29th
September - 3rd
October 2014
Bagno di Reggio Emilia (RE) - ITALY
A week dedicated to discovering the secrets of rearing,
butchering and artisan curing of meat, which have
made the Italian Salumi tradition a success.
KING PORK ... from farm to fork
Italian cured meats, smallgoods or charcuterie are known as Salumi
and included delicacies such as:
Prosciutto, Culatello, Salame, Salsiccia, Cotechino and Porchetta…
All a gastronomic success story.
Participants will study and learn hands on, the art of preparing and
transforming pork meat, how to correctly use sea salt, spices and natural flavours, learn the secrets of tying and curing to create the “Works of Art” known as Porchetta, Prosciutto, Culatello, Rolled Pancetta,
Salame and Salsiccia.
Each day’s programme will cover the curing and cooking techniques
of different meat cuts: baking, grilling, griddling and boiling for a
sumptuous spread which will be served and enjoyed as lunc
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