Registrations are closed.
For further informations about available places, please contact the “Reception Events” at Salone del Gusto, pavilion 5 – Torino, during the days of the event

The pig has always been a “neighbor” to man, the animal par excellence to farming families before it was relegated to industrial breeding. But today it is starting to once again become a “free” pig, resulting in cured meats that are healthier and tastier. In this workshop, you hear tales of pigs, people, and their salumi, accompanied by a serious of taste that will take you through Italy and the rest of Europe: Cerdo iberico (Spain), noir de Bigorre (France); the Euskal Txerria pig (Spain) and Mangalica sausage (Hungary), both Slow Food Presidia. With will finish on Italian soil with tastes of the Mora Romagnola Pig (Slow Food Presidium), and black pigs from Parma and Calabria.

Member: € 22,00

No Member: € 25,00

Occhio al logo dei Presidi Italiani

Indica la presenza nel Laboratorio di prodotti dei Presidi Italiani Slow Food.