Rif.299
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KING PORK ... from farm to fork Italian cured meats, smallgoods or charcuterie are known as Salumi and included delicacies such as: Prosciutto, Culatello, Salame, Salsiccia, Cotechino and Porchetta… All a gastronomic success story. Participants will study and learn hands on, the art of preparing and transforming pork meat, how to correctly use sea salt, spices and natural flavours, learn the secrets of tying and curing to create the “Works of Art” known as Porchetta, Prosciutto, Culatello, Rolled Pancetta, Salame and Salsiccia. Each day’s programme will cover the curing and cooking techniques of different meat cuts: baking, grilling, griddling and boiling for a sumptuous spread which will be served and enjoyed as lunch at the end of each day’s session. These delicacies will be accompanied by daily baked homemade bread, local craft beer and Lambrusco wine.
Italian Artisan Cured Meats Production & Food Experience
Besides the programme schedule you can try your hand at making fresh bread and pasta. Local experts in the art of “Sfoglia Emiliana”, a fresh egg pasta, will run a practical course for those interested in making Lasagne sheets, Emilian Tagliatelle, Tortelli and Tortellini, followed by a tasting dinner of the products made.
A week dedicated to discovering the secrets of rearing, butchering and artisan curing of meat, which have made the Italian Salumi tradition a success.
29th September - 3rd October 2014 Bagno di Reggio Emilia (RE) - ITALY The course is conducted in English
The course is aimed at those who want to improve their knowledge of the “King Pork”: livestock farmers, butchers, food products processors, retailers, wholesalers, manufacturers, those who produce and season salumi, chefs, and people who want to start artisan production of HIGH QUALITY salumi, mass retail quality control inspection staff, cookery and salumi technique enthusiasts.
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Rif.299 When: 29th-30th September, 1st-2nd-3rd October 2014 Where: IRVEA Academy of Pork Didactic Center - Via Lasagni 29 - Bagno di Reggio Emilia (RE) – www.ilgrifo.it
PROGRAMME The programme is 5 days of theory and practical tuition and will cover all the different phases from livestock rearing to matching food and wine, with particular focus on:
Il Grifo - Allevamento started organic pig open herding in 1997.
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The project is extremely complex since it needs to combine all the individual stages of this industry: vegetal production, pig open herding and meat processing and sales, all this in compliance with the precious balance between farmer and nature that is necessary in theory and they implement in practice.
the importance of choice of breed, diet and rearing methods to obtain the best meat. Fat as a healthy food. The various aspects of animal welfare;
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food safety, conservation techniques, hygiene and health standards in slaughterhouses and meat curing companies;
Their pigs are the results of years of breeding and crossing among Mora Romagnola (an endangered autochthonous breed), Large White and Landrace, are subject to extensive grazing for approximately 2 years and exclusively fed on organic whole cereals cultivated and produced in their estates or, in case of insufficient in-house production, purchased from farmers who are known to implement organic farming so that they are 100% sure that their farmland has not been subject to any chemical treatment.
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various meat cutting techniques according to the various uses: curing (Prosciutto and Culatello);homemade, for food service in restaurants or retail,
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times, temperatures, curing and tying techniques of different cured meats in casings;
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cooking techniques and systems of various pork cuts;
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sensory analysis evaluation techniques for fresh and cured product.
Our facilities include a slaughterhouse complying with EU directives (CE marking) to ensure high hygiene and health standards, a meat-processing room. All cured meat products are free from nitrites, nitrates, preservatives and flour since they personally check each processing stage to maintain and ensure the highest hygiene and health standards and minimise the meat bacterial content.
1st day: •
Basic food safety.
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Nutrition: Foods and correct diet for good fat and muscle quality. Why rear free range?
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Lunch with different traditional Italian salumi and cured meats in casings.
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Visit to two different types of livestock farms: BIO-Brado and a conventional pig farm.
2nd day: •
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The course is conducted in English
Slaughter, cleaning and cutting of two DIFFERENT types of pig: •
A BIO-Brado pig reared for 22 months;
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A pig reared on a conventional pig farm for 10 months;
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Comparing and contrasting meat between the different type of rearing;
Slaughtering a 30 kg pig for Porchetta production: Deboning, seasoning,
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Rif.299 preparation and baking
4th day:
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Preparation and baking of 2 different type of pork shoulders -BIO Brado and conventional rearing;
Putting cured meats in casings:
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Visiting a Prosciutto of Parma producer: story of a leg of pork that becomes a Prosciutto in 18 months;
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Expert curing evaluation techniques with a “horse bone ham tester” for Prosciutto and other salumi quality control;
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Lunch: comparison of two different type of pork shoulder (BIO-Brado and conventional) oven baked in beer with vegetables and potatoes.
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Casing techniques on natural, seamed and synthetic gut and practice in tying different salumi;
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The different phases of drying and curing, including evaluation of noble mould;
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Preservation techniques: comparison between natural and forced curing ... “secrets of the oldfashioned pork butcher”;
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Boiled pork: the different cuts and various preparation techniques of a “Bollito”;
Early morning visit to an artisan cheese factory to see Parmigiano Reggiano being made. Followed by a “Parmesan Break” with degustation and cheese sensory analysis of 20, 24, 30 and 36 month matured cheese.
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15:00 Lunch with Carrello del bollito & craft beer;
Back to meat:
5th day:
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Techniques for slicing different salumi: “…some like it thick: the story of a slice”;
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Equipment and serving temperatures in food service;
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Presentation of “Italian Charcuterie Certificate”
3rd day:
Choice of meat cuts for producing cured meats in casings; Grinding, salting, spicing and mixing meat for preparing different types of cured meats in casings;
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Trimming, salting and spicing of whole cuts (Coppa, Pancetta, Culatello);
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Preservatives and starters: Pro & Con
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Cuts and preparation of barbequed meats;
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Meat & Salumi sensory evaluation techniques;
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15:30 Barbeque Pork lunch & Lambrusco;
Visit to a producer of Balsamic Vinegar of Modena (optional).
Visit to local wine cellar (optional).
The course is conducted in English
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Rif.299 Where to stay: ARNALDO - Hotel Aquila d’Oro - Clinica Gastronomica Piazza XXIV Maggio, 3 - 42048 Rubiera (RE) Italy The oldest, best-known hotel and restaurant in the area. www.hotel-reggioemilia.com - www.clinicagastronomica.net IRVEA has negotiated a special deal for the following room types for participants:
Besides the programme schedule, Francesca at the Hotel can organise for guests to enjoy: Interactive workshops for all participants, preparing fresh pasta, Cappelletti and Tortellini; Visits to the most famous car and bike manufacturer museums: Ferrari, Lamborghini, Maserati and Ducati; Guided tours of producers of Balsamic Vinegar, Parmigiano Reggiano, Culatello, Prosciutto di Parma, Lambrusco, Modenese Pesto, Nocino liqueur and many more; Shopping trips to top brand fashion outlets Giorgio Armani, Max Mara, Twin Set, Fidenza Outlet Village, Nike, Calzedonia, Intimissimi, Tezenis, WP-Lavori in Corso
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Single € 45
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Double for single use € 50
REGISTRATION FEE and PAYMENT METHODS
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Double/twin € 55
Terms of Payment: The total cost of the course is € 1300,00:
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Junior suite € 60
•50% Deposit payable on registration before 31 July 2014
Prices are per room per night including breakfast buffet and Wi-Fi connection. Participants will have to reserve by themselves with Ref. Porky & Friends
•Balance to be paid 15 days priors to course commencement date Deposits are not refundable. The fee covers: •
Classes and practical exercises (from Monday to Friday)
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Tastings and selection tests
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Course materials
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Daily Coffee Break served with salumi, cold porchetta and fresh homemade bread
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Lunch: Monday - Thursday (inclusive)
LIMITED PLACES AVAILABLE: Maximum 20 persons. Registration is considered to be completed when the form is received by fax or email at the course secretariat, accompanied by a copy of the bank transfer statement showing that the first fee installment has been paid. IRVEA - Istituto per la Ricerca e la Valorizzazione delle Eccellenze Agroalimentari ph. +39 011 195 67 218 - fax +39 0743 77 86 08 mob. +39 338 53 94 663 - +39 347 49 13 924 E-mail: segreteria@irvea.org
The course is conducted in English
irvea.org
Porky & Friends
Rif.299
Italian Artisan Cured Meat Production & Food Experience Application Form Name
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HOW TO REGISTER Please complete this application form and mail it or fax it to: fax +39 0743 77 86 08 - E-mail: segreteria@irvea.org Terms of Payment: The total cost of the course is € 1. 300,00: •50% Deposit payable on registration before 31 July 2014 •Balance to be paid 15 days priors to course commencement date. Registration is considered to be completed when the form is received by fax or email at the course secretariat, accompanied by a copy of the bank transfer with statement showing the first fee installment has been sent via Pay Pal at website www.irvea.org or via Bank Transfer to: Banca: Banca Popolare di Spoleto S.p.A. ABI 05704 - CAB 21801 - CIN G BIC BPSPIT3S IBAN IT 39 G 05704 21801 00000 0015 174 c/c 00000 0015 174 Intestato a: OLIVEOIL AGENCY Reference: Contributo IRVEA 2014/ Ref. 299 All money transfer costs and bank charges are at the applicant’s expense. Deposits are not refundable. Copy of receipt of payment must be attached to the enrolment form and sent to fax +39 0743 77 86 08 or e-mail to segreteria@irvea.org Change in the Programme: IRVEA reserves the right to change or modify program structure as it deems necessary. Should this occur, all participants will be notified as soon as possible. Competent Jurisdiction: For any legal requirements, the Law Court of Spoleto (PG) has exclusive jurisdiction in the interpretation and execution of the present contract. All personal information received will be held by IRVEA for the purposes of course administration only (accounting, logistics, compilation of lists etc) in accordance with the law D.lgs. no. 196/2003 which replaces law no. 675/1996 regarding protection of personal data, under Italian law. This information will be used solely for editorial purposes of IRVEA and associates and to keep you informed about our initiatives. If you do not wish to receive any further information from us, please tick the box
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The course is conducted in English
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