Salami Making February 22, 2024 6:15 p.m.
- Hot Calabrese Soppressata
- Tuscan Finocchiona Salami
- Lonzino | Cured Dried Pork Loin
- Pancetta | Cured Dried Pork Belly
Students will learn to produce traditional Italian salumi and cured meats from start to finish. We will be using traditional and modern professional techniques that can be easily duplicated at home. This is a 2 1/2 hr class consisting of demonstration only (what does this mean?)
We will be utilizing the Umai Dry
method of drying/curing to simplify salami-making safely in your refrigerator at home.
A generous sampling of all the foods prepared in class will be provided, along with an assortment of breads , cheese and olives.
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Please Note: Some classes may run longer depending on the size of the class and level of participation.