Welcome to the exhilarating world of Salumi making. In this course, we’ll cover the cuts used to make coppa, spalletta, lomo & lonza, lardo, guanciale, pancetta, prosciutto, fiocco, culatta, and all the trim required to make both salami, as well as emulsified sausages like mortadella.

We will uncover the secrets of curing and the patient dance of aging that transforms the humble pork into something extraordinary. We’ll handle the knife work, but you’ll be right there in the thick of it—hand butchering, separating seams, weighing, salting, rubbing, mixing.

time: 2 hours

You will learn:

• where to buy the best pork

• specific cuts used for salumi

• dry curing methods

• basic food safety guidelines

• salami and sausage mixing

• fermentation and aging conditions

• whole animal utilization

You will receive:

• Diagram detailing the cuts we covered

• Literature detailing: food safety (time, temperature & humidity) and where to buy ingredients

• $60 worth of product

• An easy take-home curing project

• 10% off anything in the store for the day of the course

Classes will be a max of 6 ppl, so it’ll be very intimate - with the opportunity to ask all the questions. This course is great for the home enthusiasts, and industry professionals.