twiiter Squisito Logo

Corso Salumi

Advanced Salami Making Course in Tuscany (Corso Salumi)

 

When: 

 

20–25 October 2016

17–22 November 2016

26–31 January 2017

16–21 February 2017

23–28 March 2017

 

Where: 

 

Lucca & Pisa Provinces, Tuscany

 

 

 

 

 

How Much?: 

 

1,400 EUR per person includes all accommodation, all meals with wine (except lunch and dinner on Monday), all local transport, course instruction and course notes. The only thing not included is your air or train fare to Pisa airport or Pisa train station. Non-participants are welcome for a fee of 390 EUR in a shared room.

 

What does the course cover?: 

 

Course designed and led by Giancarlo Russo, National Coordinator for Slow Food Italy on meat topics and co-author of Salumi d'Italia. Maximum course size 7 people

 

Visit Tuscany and meet Italian artisans making salami nostrale, prosciutto, lardo and biroldo  in and around the famous salami making Colonnata area of northern Tuscany (that's where the marble for the casks that artisans mamature Lardo do Colnatta in comes from!)

 

The Advanced Salumi Course was started in 2008 by us as members of Slow Food Warwickshire and organised by Sapori e Saperi in Tuscany in association with Slow Food Versilia and led by Giancarlo Russo, who is the English speaking National Coordinator of Slow Food Italy on meat topics and co‐author of the book Salumi d'Italia. 

 

The course is unique and designed to be practical and hands-on whilst giving

you experience of the heritage and artistry of salami making of different

generations and families of Tuscan norcini. Having been on expensive and

laughable courses here and abroad our aim was to answer the questions

"How do the Italians really do it?",  "Do Italian salami makers use fast

fermentation methods" (e.g. "Why does salami in Italy taste better than here?")

and sort out whether Italian EHO's require "controlled atmosphere" so we could

become salami makers. The answers were surprising in many ways!

 

Consequently, on the Advanced Salumi Course course students learn both the

theoretical and practical elements of making a wide range of Tuscan salumi

(cured and fermented pork products). You will work with a number of

experienced Italian norcini (salami makers) in hands-on sessions in their own

workshops during which you may take notes, photos and videos and ask

questions which will knowledgably translated by Giancarlo and Heather.

Students  also receive a printed set of course notes.

 

Previous participants have been able to return home and make the salumi

they learned on the course, and have the confidence to experiment with their

own recipes.

 

The Advanced Salumi Course is suitable for pig breeders, butchers, chefs and

keen amateurs who want to make their own artisan salami and fermented

meats. The maximum course size is just 7 people. See some of the reviews below.

 

The Corso Salumi course is suitable for pig breeders, butchers, chefs and keen amateurs who want to make their own salami and slow fermented meats plus experience charcutiers who want to see how the Tuscans actually do it!

 

To see a student's photographic diary of the salumi course click on the picture of Gino Bonucelli above. To read some course reviews click here.

 

For pictures or to take the first step to become proficient in curing, sausage & salami making email Alex by clicking here.

 

Extra Courses & Tours for Family & Friends

Guided day tours to visit a cheesemaker, make bread in a wood-fired oven with a village baker, pick olives and visit olive press, visit a vineyard, tour one of the famous Lucca villas, walking tour of Lucca and much more. You can add days to your visit and buy Italian butchery equipment and supplies (the best bit!!) to send back.

 

Bookings

To book on the course call Heather on 00 39 339 763 6321 or email info@sapori-e-saperi.com

 

note: You can register you interest in courses for Winter 2015/16 by emailing Heather or Alex. Places will be allocated on a first registered basis followed by a deposit with final payment nearer the course date.

 

Extra Courses & Tours for Family & Friends

Guided day tours to visit a cheesemaker, make bread in a wood-fired oven with a village baker, pick olives and visit olive press, visit a vineyard, tour one of the famous Lucca villas, walking tour of Lucca and much more. You can add days to your visit and buy Italian butchery equipment and supplies (the best bit!!) to send back.

 

Bookings

To book on the course call Heather on 00 39 339 763 6321 or email info@sapori-e-saperi.com

 

note: You can register you interest in courses for Winter 2014/15 by emailing Heather or Alex. Places will be allocated on a first registered basis followed by a deposit with final payment nearer the course date.

 

Course Reviews;

 

Just wanted to say how wonderful it was spending time with all you passionate people! We are all the bit wiser because of our organizers ( Erica & Giancarlo ) and the wonderful teachers we met along the way.

 

April Bloomfield, chef, The Spotted Pig, New York, March 2014, Advanced Salumi Course

 

 

A brilliant four days that we got so much out of on both the foodie and the cultural side, as well as meeting lovely and interesting people. We know from running holidays for people what a huge amount of work goes on in the background and you really gave us the works with your efficiency and attention to detail and your easy nature. It was worth every last calorie! Clare and Steven (proud members of 'the-best-course-so-far' club)

 

Clare & Steven Wade, Woodmill Shootings, Scotland, March 2014, Advanced Salumi Course

 

 

Kirby and I had a fantastic time and all the people on the course inspire me to make my dream a reality even if it takes a few years.

 

Gina Piazza, USA, March 2014, Advanced Salumi Course

 

 

It was so great to meet all of you.  The whole trip was really fantastic and I learned so much and enjoyed every second.

 

Kevin Flaherty, chef, USA, March 2014, Advanced Salumi Course

 

 

A very special opportunity to meet the best of Tuscany salumeria, learn about the way of living of authentic rural families of this lovely region, and much important, making new good friends from all over the world. I will come back some day.

 

Sergio Perrella, Brazil, March 2014, Advanced Salumi Course

 

 

Thank you to both you and Giancarlo, we had a fantastic and educational time with you guys. Every class was informative, the norcini were fantastic, generous with their knowledge as were you and Giancarlo. I do believe Sapori e Saperi is doing a wonderful service to artisan salumi producers, by exposing them to the world and allowing outsiders into their inner sanctum. I would recommend this course to anyone who is interested in furthering their knowledge of (in particular Tuscan style) salumi.

 

James Mele, butcher, The Meat Room, Australia, February 2014

 

 

Both you and Giancarlo are passionate, enthusiastic people delivering a truly memorable course. The norcini we met were true artisans with a lot of skill and enthusiasm which is always fantastic for me to see. I have come back to the UK with a new deeper understanding of air drying pork products. I must say the first evening’s meal, at Gabriella's home was FABULOUS, a definite highlight!

 

Carl Slingsby, butcher, Greedy Little Pig, UK, January 2014

 

 

Amazing people make amazing things happen. I fully recommend this course to anyone who wants to see fine Italian meats in action, eyes wide open!! I'm blown away at the amount I have taken from this. Giancarlo Russo and Heather Jarman delivered an in-depth look at the production and the practices of some very knowledgeable Artisans. Loved every minute. If you get the chance or have time, the extension to this course is the cream of the lardo! I met a 4th-generation family up in the hills above a small wine valley. This guy, his dad and uncle and the mum and aunt are truly spot on Salumi.

 

Drew Howard, pork butcher, Beijing, China, October 2013, Advanced Salumi Course & Extension

 

 

I can’t let this opportunity pass without thanking you for an amazing six days and telling you that you have a fantastic product in the salumi course. I thoroughly enjoyed every moment of it and feel invigorated after it with an appetite for rolling up my sleeves and getting down to curing and ageing. I found the extension day extremely valuable as an addition to the main course. The norcini we visited were very knowledgeable, skilled and made salumi in a completely different manner to all the previous ones we visited. I would recommend that anyone with the time available cannot afford to miss the opportunity to do the extension.

 

Tim McCarthy, McCarthy's of Kanturk, Ireland, January 2012, Advanced Salumi Course

 

 

We had a fantastic time learning with the butchers and this will help our plans to start delving into making some test products.

 

Jon Gonzales, USA, November 2012, Advanced Salumi Course

 

 

I found the course offered a fantastic insight into the otherwise hidden world of Italian artisan ‘charcuterie’. The opportunity to meet passionate and traditional craftsman at work was extremely useful and utterly mesmerising. It really highlighted the true differences between British and Continental butchery.

 

Mash Chiles, MD, The Bath Pig Company, UK, March 2012

 

 

As an industry professional I appreciated the manner in which you conducted the course. You and Giancarlo hold a wealth of information from which I learned so much. The personal interaction and ability to talk with other experts was priceless. Pair this with the gorgeous Tuscan countryside as a backdrop, wonderful people and food around every corner and you have a gem of a trip! I would recommend this course to other industry professionals looking to get back to the artisanal way of doing things.

 

Pete’s photographic diary of the salumi course: https://www.icloud.com/journal/#02;CAEQARoQqxZho3s-Zu9bgrXVfjdo8A;1655B45A-9783-47E3-A434-A328BD59244A

 

Pete Manzo, Manzo's Sausage Kitchen & Market, USA, January 2012, Advanced Salumi Course

 

 

I have learnt more in four hours with Massimo Bacci than in the whole of the last four months back in the factory reading books and experimenting. It’s a brilliant experience.

 

Nick Trott, butcher, Dukeshill Ham Company, UK, January 2012, Advanced Salumi Course

 

 

This course was an amazing insight into the methods and superb skills of the local producers of Tuscany. If you are serious about Italian Salumi techniques, this is the course for you. Giancarlo and Heather are such knowledgeable guides and translators and this adds another dimension to an already action packed tour. It really is amazing value for money in a stunning location, and meeting these producers is the key to knowledge that simply isn't available anywhere else.

 

3 weeks after end of course:

So far I’m making salsiccia regularly and they are going down a storm. This week I’m doing a roast porchetta and my first prosciutto, and next week we will be attempting our first Tuscan salami so keep the fingers crossed, and I’ll let you know how it turns out.

 

7 weeks after end of course:

Salamis looking good so far – lovely mould developing not quite matured enough yet but I did try one yesterday and it was quite passable!

 

8 weeks after end of course:

They are squisito! Two types – first was in the style that Massimo showed us, quite smooth with a fantastic flavour. Second was a more Tuscan style with red wine etc, lovely flavours again, just needs to mature for longer.

 

14 weeks after end of course (23 Jan 2012):

We’re  pretty busy already this year, and just put down our first Lancashire Prosciutto – I’m like an expectant father!

 

8 months after end of course (Jun 2012):

My latest batch of Coppa went down a storm at a food show here in the North West – sold out in an hour!

 

Phil Wilcock, UK, pig farmer & butcher, October 2011

 

 

Thank you to both you and Giancarlo for a fantastic course. I’ve been on a high ever since. I can honestly say that I enjoyed every bit of the experience, and while it was quite busy with not a lot of free time, I’m so grateful for that, as I learnt so much more and tasted such wonderful food. I would happily recommend the course to others, and can’t wait to get started making more salami now that the weather is cool. Thanks again Heather, for such a great experience, and your enthusiasm, which made the weekend all the more interesting and informative.

 

Viv Clucas, Leeds, UK, keen amateur, October 2011

 

 

I learned so much from the week Curtis and I spent with you. I would certainly call it an excellent beginning, and I’m sure that we will have a much better outcome from our efforts now.

 

Ron Silver, chef, Bubby’s, NY, February 2011

 

 

I want to thank you for arranging such a fantastic course. Both Andrew and I have returned to England with a much greater knowledge of salumi. You provided us with a real insight into Tuscan food culture. We thoroughly enjoyed all the extras you arranged; the meal provided by Gabriella and the soup competition were fantastic experiences which we would never have had the opportunity to enjoy as tourists. We look forward to putting all our new found knowledge into practice.

 

Andrew & Suzanne Clarke, UK, pig farmer, February 2011

 

"I can’t let this opportunity pass without thanking you for an amazing six days and telling you that you have a fantastic product in the salumi course. I thoroughly enjoyed every moment of it and feel invigorated after it with an appetite for rolling up my sleeves and getting down to curing and ageing. I found the extension day extremely valuable as an addition to the main course. The norcini we visited were very knowledgeable, skilled and made salumi in a completely different manner to all the previous ones we visited. I would recommend that anyone with the time available cannot afford to miss the opportunity to do the extension.

 

Tim McCarthy, McCarthy's of Kanturk, Ireland, January 2012, Advanced Salumi Course

We had a fantastic time learning with the butchers and this will help our plans to start delving into making some test products.

 

Jon Gonzales, USA, November 2012, Advanced Salumi Course

I found the course offered a fantastic insight into the otherwise hidden world of Italian artisan ‘charcuterie’. The opportunity to meet passionate and traditional craftsman at work was extremely useful and utterly mesmerising. It really highlighted the true differences between British and Continental butchery.

 

Mash Chiles, MD, The Bath Pig Company, UK, March 2012

As an industry professional I appreciated the manner in which you conducted the course. You and Giancarlo hold a wealth of information from which I learned so much. The personal interaction and ability to talk with other experts was priceless. Pair this with the gorgeous Tuscan countryside as a backdrop, wonderful people and food around every corner and you have a gem of a trip! I would recommend this course to other industry professionals looking to get back to the artisanal way of doing things.

 

Pete’s photographic diary of the salumi course: https://www.icloud.com/journal/#02;CAEQARoQqxZho3s-Zu9bgrXVfjdo8A;1655B45A-9783-47E3-A434-A328BD59244A

 

Pete Manzo, Manzo's Sausage Kitchen & Market, USA, January 2012, Advanced Salumi Course

I have learnt more in four hours with Massimo Bacci than in the whole of the last four months back in the factory reading books and experimenting. It’s a brilliant experience.

 

Nick Trott, butcher, Dukeshill Ham Company, UK, January 2012, Advanced Salumi Course

This course was an amazing insight into the methods and superb skills of the local producers of Tuscany. If you are serious about Italian Salumi techniques, this is the course for you. Giancarlo and Heather are such knowledgeable guides and translators and this adds another dimension to an already action packed tour. It really is amazing value for money in a stunning location, and meeting these producers is the key to knowledge that simply isn't available anywhere else.

 

3 weeks after end of course:

So far I’m making salsiccia regularly and they are going down a storm. This week I’m doing a roast porchetta and my first prosciutto, and next week we will be attempting our first Tuscan salami so keep the fingers crossed, and I’ll let you know how it turns out.

 

7 weeks after end of course:

Salamis looking good so far – lovely mould developing not quite matured enough yet but I did try one yesterday and it was quite passable!

 

8 weeks after end of course:

They are squisito! Two types – first was in the style that Massimo showed us, quite smooth with a fantastic flavour. Second was a more Tuscan style with red wine etc, lovely flavours again, just needs to mature for longer.

 

14 weeks after end of course (23 Jan 2012):

We’re  pretty busy already this year, and just put down our first Lancashire Prosciutto – I’m like an expectant father!

 

8 months after end of course (Jun 2012):

My latest batch of Coppa went down a storm at a food show here in the North West – sold out in an hour!

 

Phil Wilcock, UK, pig farmer & butcher, October 2011

Thank you to both you and Giancarlo for a fantastic course. I’ve been on a high ever since. I can honestly say that I enjoyed every bit of the experience, and while it was quite busy with not a lot of free time, I’m so grateful for that, as I learnt so much more and tasted such wonderful food. I would happily recommend the course to others, and can’t wait to get started making more salami now that the weather is cool. Thanks again Heather, for such a great experience, and your enthusiasm, which made the weekend all the more interesting and informative.

 

Viv Clucas, Leeds, UK, keen amateur, October 2011

I learned so much from the week Curtis and I spent with you. I would certainly call it an excellent beginning, and I’m sure that we will have a much better outcome from our efforts now.

 

Ron Silver, chef, Bubby’s, NY, February 2011

I want to thank you for arranging such a fantastic course. Both Andrew and I have returned to England with a much greater knowledge of salumi. You provided us with a real insight into Tuscan food culture. We thoroughly enjoyed all the extras you arranged; the meal provided by Gabriella and the soup competition were fantastic experiences which we would never have had the opportunity to enjoy as tourists. We look forward to putting all our new found knowledge into practice.

 

Andrew & Suzanne Clarke, UK, pig farmer, February 2011

Square