Category Archives: Salumi

Moments of Glory

Posted on January 30, 2013 by Heather Jarman

Three times every winter we organise an Advanced Salumi Course. During the course participants learn the theory of Italian salumi from Giancarlo Russo, Slow Food consultant, and work alongside Italian artisan norcini (pork butchers) making sausages, salami and other traditional … Continue reading →

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Soppressata like granddad made

Posted on November 10, 2012 by Heather Jarman

If you take the optional extension to our Advanced Salumi Course, we take you to the Rocchi’s Salumificio for another take on sausages, salami, soppressata and biroldo. Could there be yet another method? Yes! Gino Rocchi still uses his grandfather’s way … Continue reading →

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From Pig to Salumi

Posted on January 29, 2012 by Heather Jarman

I spent from last Thursday to Sunday elbow deep in pork: whole pig, half pig, shoulder of pig, belly of pig, leg of pig, trotters, back fat and heads of pig. It was the fourth Advanced Salumi Course that I’ve … Continue reading →

Posted in BUTCHER, Salumi | 4 Comments