September 21st – 24th: A 4-day, hands-on immersive class that focuses on the home production of cured meats in Italy (Salumi). 4 days of farm-to-table meals are included with your purchase (the final day is shortened, only two meals)
•Day One – Humane slaughter, scalding, scraping, and intro to curing
•Day Two – Butchering for salumi and whole muscle curing
•Day Three – Meat and fat selection for salami and sausages. Recipe Formulations
•Day Four – Trussing, Fermenting, and Aging of cured meats – Salumi Board Lunch
Further Detail:
Day One: 8:30 am – 5:00 pm
- Breakfast / Meet and Greet
- Review of Humane Killing Practices
- Read For the Hog Killing by Wendell Berry
- Kill, Scald, Scrape, Remove the Head, and eviscerate
- Remove leaf fat, tenderloins, and ribs
- Bone out the spine
- Break the pig halves into leg sections, and middles and place in a cooler
- Lunch
- Trim belly and loins for curing and save trim for sausage and salami
- Saw head in half, clean it, and remove jowls for curing
- Start a discussion about dry-curing meat
- Cure loins (lonza), belly (pancetta), and jowls (guanciale)
- Dinner
Day Two: 8:30 am – 6:00 pm
- Breakfast
- Shoulder breakdown for salami, capicola, and sausages
- Cure capicola and sort meat for salami, sausages, and lard
- Lunch
- Ham breakdown for salami, Prosciutto, Speck, and or Culatello
- Cure Ham Cuts and sort meat for salami and sausages
- Dinner
Day Three: 8:30 am – 5:00 pm
- Breakfast
- Review meat and fat grading for different salami and sausages
- Grade all meats and fats and develop recipes
- Grind or chop meat and fat
- Lunch
- Stuff fresh sausages (ex. Hot Italian, lucanica,
- Stuff and tie Salami
- Dinner
Day Four: 8:30 am – 3:00 pm
- Breakfast
- Finish stuffing any salami or sausages
- Demonstrate casing and trussing pancetta and capicola.
- Discussion of the fermentation process with salami
- How to properly age and store cured meats
- Eat a heavenly Salumi board filled with Italian-style cured meat.