Every tricolored bell tower in Italy harbors their own tradition of cured meats: felino or toscano, milano or fabriano, cotto or crudo, pork or wild boar. And yet, in the art of pork, salami is only one of the countless ways to prepare pig: sausages, pancetta, prosciutto, capicollo, coppa, culatello, soppressata, ciccioli, lardo, guanciale, cotechino, mortadella, and speck are only a short list of the diversity of pork products. Thus, its production is a visionary art, requiring profound knowledge and an aptitude for the senses. Aldo Zivieri, master pork butcher from Monzumo, near Bologna, will recount anecdotes and stories of his life, where he will talk about the creation of sausage, salami and much more!

Member: € 30,00

No Member: € 35,00