The course will teach our guests how to make salami in a home environment. It will involve a morning’s workshop running through all the key stages of salami production with a farmhouse lunch at the end. We will break down a shoulder of a pig and show attendees how to separate the Coppa (which we will salt as a whole muscle) and we will demonstrate how we process the rest of the shoulder for making salami. We will then go on to show guests how to mince, stuff, tie and hang the salami for fermentation. Elements of the course will be hands on but for the most part Hugo will be demonstrating. We will talk about the home environment and different methods/techniques to be able to make salami successfully and safely.

Hugo is the chef owner at Glebe House and has been making salumi now for almost a decade having originally learnt the craft in Tuscany directly from Norcini (butchers who specialise in pork) whose families have been making Salumi for generations. Hugo is really excited to share his knowledge on this subject.

10 - 1pm 11th Oct and 25th Oct including farmhouse lunch.