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Salumi Making Workshop

(Italian dry-cured meat)

This is a full-day workshop (9:30 a.m. to 4:30 p.m. approx.). Whole muscle and fermented salumi will be made. The session is limited to four people. You will gain enough information to get you started in your own homemade salumi production.

We will cover in detail: Italian regional history of salumi, the importance of hogs and sourcing good meat. You will learn all about cures, spices, equipment, and the curing room environment.

You will work in a well equipped shop and see a working cantina (ageing cellar).

You will learn how to trim a pork leg to make a prosciutto, culatello and fiocco. Together we will trim a pork shoulder butt to produce a capicollo. You will make pancetta, capicollo, lonza and a batch of salame.

This workshop is a “crash course”. It will give you an overview of artisanal salumi making and hopefully start you on a quest, over your lifetime, to refine the craft by continuing your studies.

Itinerary:

The day starts at 9:30 a.m. with coffee and a Neapolitan sweet treat, and an extensive introduction on the details of salumi making.

The morning is spent in making whole muscle salumi.

We’ll break for a full lunch featuring salumi and other pork delicacies.

The afternoon is spent making a batch of wine-infused salame.

At the end of the day there will be a recap and you will take home a sample of each type of salumi you learned to prepare (made previously and ready to eat) as well as notes with resources and all the information you need to get start your own salumi production at home. The book “The Art of Making Fermented Sausages” by Stanley and Adam Mariansky is a recommended read and available for sale.

Cost:   $225.00 plus HST

Fee is non refundable. You may switch to another class with a minimum of two weeks notice. This is a very small workshop of four people only. The cost for preparation and ingredients is extremely high. If there is less than four people the class will be cancelled, in which case you will have the option to switch to another class or receive a full refund.

 

Class Schedule 2018:

  • SATURDAY, OCTOBER 13            9:30 AM TO 4:30 PM APPROX.
  • SATURDAY, NOVEMBER 3         9:30 AM TO 4:30 PM APPROX.
  • SATURDAY, DECEMBER 1           9:30 AM TO 4:30 PM APPROX.

Private workshops can be booked for groups of four (4) people. Contact Angelo at tel. 416-427-4053 / 613-399-1813 to discuss available dates.

Email at angelo@angelobean.com to register. Full payment due at registration; e-transfer, cheque, or credit card at Studio.