SalumiAMO

Basic Course to Learn Home Charcuterie Making: Sausages, Cotechini, Salami, and for the More Experienced: Fiocchetti and Culatelli

Story: For several occasions, Carlo ventured into the impenetrable fog of the “Bassa” of Parma to uncover the secrets of the most skilled pork butchers. He followed courses that went from butchering to pork processing. These skills were then put to the test in our home kitchen, where our children learned to appreciate not only the finished products but also the various stages of crafting. From a young age, they learned to tie shoelaces and, with equal skill, to tie salami.

What Do We Do? - Co Fèma?

This training is exclusively held during the winter months, from November to February, to take advantage of the ideal temperatures for preserving meat. At our farmhouse, we provide the necessary equipment and ingredients for activities. At the end of the course, you’ll have the option to take your cured meats home or “reserve” space in our cellar for aging, done by us.

Duration: 4/5 hours

Cost: To be agreed upon

Participants: 2-4