Salumi Courses

On these courses you will learn the theoretical and practical elements of making a wide range of salumi (cured pork products) from Tuscany and Emilia-Romagna. You will work with a number of experienced Italian norcini (pork butchers) in hands-on sessions during which you may take notes, photos and videos. You will 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. (Courses taught in English, maximum 7 people)

Courses suitable for: butchers, chefs, pig farmers and keen amateurs who want to make their own salumi.

Advanced Salumi Course Tuscany

2025: January 16–21 | March 20–25 | November 20–25
2026: January 15–20 | March 5–10

Whether you're a beginner or an experienced pork butcher, you'll be surprised at how much traditional knowledge and skills are packed into this course. From breaking down the pig carcase to dry salting whole pieces to sausages, salami and other products stuffed in casings.

Advanced Salumi Course Bologna-Parma

2025: March 6–10
2026: March 12–16

On this course you will focus on two of the most famous of Italian salumi: Prosciutto di Parma and Mortadella di Bologna. During a day at pig farmer with heritage breed pigs, you'll make Felino-style cold-cured salami, Coppa di Parma and a host of smaller products useful for expanding your product range.

Simply Salami

3-day course including travel
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Salami is the trickiest cured pork product to make safely and well. If you don't have time to come on our 6-day Advanced Salumi courses, this short course will get you up to speed on this classic Italian product.