Salumi Tasting

Objectives

Learn how properly taste and analyze Italian cured meats or salumi. A look at production and conservation techniques, descriptive characteristics of the products, quality analysis, and the traceability of the meat and other ingredients.

Content

• Classification of ingredients
• Additives, packaging, and method of conservation
• Presentation of salumi
• Classification of salumi
• How to identify quality in salumi DOP (Protected Designation of Origin) – what does it mean
• Sensory analysis of traditional prosciutto crudo, or cooked ham
• Sensory analysis of salame, or cured, aged sausages
• Tasting of salumi from Piacenza
• Tasting of culatello
• Tasting of salami cotti, or cooked sausages

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