Advanced Salumi Course Tuscany
20–25 October 2016, 17–22
On this course Claude and Susan Cole learned the theoretical and practical elements of making a wide variety of Tuscan salumi (cured pork products). They worked with a number of experienced Italian norcini (pork butchers) in hands-on sessions during which they take notes, photos and videos.
Piemonte Sausage is eager to apply their new knowledge to make the salumi they learned on the course, and have the confidence to experiment with their own recipes.