Course Tutor 

Colin Greenbaum

What you will learn

Salumi is the Italian word for salted meat. On this course, you will spend a day learning how to use a pig the Italian way. There are more than 250 different types of salumi from Italy, so Colin wont have time to cover them all, so he is starting with some of the classics: guanciale, coppa, lardo,  lonza, pancetta, prosciutto, salami and more.

Starting with a complete side of pork, Colin will demonstrate how Italian pork butchery differs from the traditional British style,  producing the classic cuts used in  Italian-style charcuterie before showing you how to make some Italian cured meats and a spicy Italian sausage. The day includes a session looking at how to use the cured meats in which the group has a chance to put together buffet-style platters of cured meats which we have for lunch, giving everybody the chance to learn how to use the cured meats as well as make them. There is also a lot of tasting on this course, comparing various aged prosciutto plus coppa and salami

 

Administration

The numbers on these days are limited to about 12 people so that everybody can see what is going on and ask questions. Most of the day takes place in the butchery which is not heated so warm clothing and thick socks are needed! We provide protective clothing.

The price includes all tuition, course notes, light lunch and refreshments during the day.

Gift Vouchers

You can give a place on this course as a gift or reward. You will be asked for details of the recipient when you add the item to your basket.

Discounts

We offer a £10 discount for the second and subsequent person booked the same time. Simply enter the Coupon Code “Second” in your shopping cart when you clicked the Add to Cart Button below to book your second (and subsequent) place.

3 September 2016 £130 £90 incl vat
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