International Master Class for Traditional Salami
Masters of the ancient art of salami making reveal their secrets, applied to modern standards
TRADITION MEETS INNOVATION
The International Master Class for Traditional Salami offered by Accademia Italiana Stagionello® is dedicated to all those who want to achieve high-level vocational training; this course aims to deepen cultural understanding and to promote the employment in the sector. All participants, even those without any previous experience in the field, will get all the necessary skills for the knowledge and processing of meats, from scientific concepts, to process evaluation, to tasting. The course aims to provide a strong basis of theoretical and practical knowledge to discern the different types of meats available on the market, assessing individual quality. It also provides the basic tools to learn about the production process: from raising specific breeds, to cuts and seasoning methods, to conservation techniques. Masters lead a week of work shops,excursion, theoretical and practical training with a focus on food safety.
History of the Salami maker to the modern professional; Breeding, slaughtering, processing and separation of the animal. Meats and cuts destined for catering, and salting, seasoning and spicy notes; Verification of seasoning/curing stages, salami cleaning technics, ham deboning, cutting and portioning; Preservation techniques and the cold distribution chain, the role of the good mold, techniques for proper hygiene and cleanliness, regulations, law 626, HACCP, etc; Communication and marketing to promote your business and it’s products.
7 days. 60 hours divided between theoretical lessons, practical learning and observation experience.
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