irvea.orgThe course is conducted in English

Rif.299

29th September - 3rd October 2014Bagno di Reggio Emilia (RE) - ITALY

A week dedicated to discovering the secrets of rearing, butchering and artisan curing of meat, which have

made the Italian Salumi tradition a success.

KING PORK ... from farm to forkItalian 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 na-tural flavours, learn the secrets of tying and curing to create the “Wor-ks 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.

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, fol-lowed by a tasting dinner of the products made.

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.

Porky

&

Friends

Italian Artisan Cured Meats Production & Food Experience

irvea.orgThe course is conducted in English

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

Il Grifo - Allevamento started organic pig open herding in 1997.

The project is extremely complex since it needs to combine all the individual stages of this industry: vegetal production, pig open herding and meat pro-cessing and sales, all this in compliance with the precious balance between farmer and nature that is necessary in theory and they implement in practice.

Their pigs are the results of years of breeding and crossing among Mora Ro-magnola (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.

Our facilities include a slaughterhouse complying with EU directives (CE mark-ing) 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 en-sure the highest hygiene and health standards and minimise the meat bacte-rial content.

1st day:

• Basic food safety.

• Nutrition: Foods and correct diet for good fat and muscle quality. Why rear free range?

• Lunch with different traditional Italian salumi and cured meats in ca-sings.

• Visit to two different types of livestock farms: BIO-Brado and a conven-tional pig farm.

2nd day:

• Slaughter, cleaning and cutting of two DIFFERENT types of pig:

• ABIO-Bradopigrearedfor22months;

• Apigrearedonaconventionalpigfarmfor10months;

• Comparingandcontrastingmeatbetweenthedifferent typeofrea-ring;

• Slaughtering a 30 kg pig for Porchetta production: Deboning,seasoning,

PROGRAMMEThe 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:• 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 wel-fare;

• food safety, conservation techniques, hygiene and health standards in slaughterhouses and meat curing companies;

• various meat cutting techniques according to the various uses: curing (Prosciutto and Culatello);homemade, for food service in restaurants or retail,

• times, temperatures, curing and tying techniques of different cured me-ats in casings;

• cooking techniques and systems of various pork cuts;

• sensory analysis evaluation techniques for fresh and cured product.

irvea.orgThe course is conducted in English

Rif.299

preparationandbaking

• Preparation and baking of 2 different type of pork shoulders -BIO Brado and conventional rearing;

• Visiting a Prosciutto of Parma producer: story of a leg of pork that becomes a Prosciutto in 18 months;

• Expert curing evaluation techniques with a “horse bone ham tester” for Pro-sciutto and other salumi quality control;

• Lunch: comparison of two different type of pork shoulder (BIO-Brado and conventional) oven baked in beer with vegetables and potatoes.

3rd day:

Early morning visit toanartisancheese factory toseeParmigianoReggianobeingmade.Followedbya “Parmesan Break”withdegustationandcheesesensoryanalysisof20,24,30and36monthmaturedcheese.

Back to meat:

• Choice of meat cuts for producing cured meats in casings; Grinding, salting, spicing and mixing meat for preparing different types of cured meats in ca-sings;

• Trimming, salting and spicing of whole cuts (Coppa, Pancetta, Culatello);

• Preservatives and starters: Pro & Con

• Cuts and preparation of barbequed meats;

• Meat & Salumi sensory evaluation techniques;

• 15:30 Barbeque Pork lunch & Lambrusco;

Visittolocalwinecellar(optional).

4th day:

Putting cured meats in casings:

• Casing techniques on natural, seamed and synthetic gut and practice in tying different salumi;

• The different phases of drying and curing, including evaluation of noble mould;

• Preservation techniques: comparison between natural and forced curing ... “secretsoftheoldfashionedporkbutcher”;

• Boiled pork: the different cuts and various preparation techniques of a “Bol-lito”;

• 15:00 Lunch with Carrello del bollito & craft beer;

VisittoaproducerofBalsamicVinegarofModena(optional).

5th day:

• Techniques for slicing different salumi: “…somelikeitthick:thestoryofaslice”;

• Equipment and serving temperatures in food service;

• Presentation of “Italian Charcuterie Certificate”

irvea.orgThe course is conducted in English

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:

• Single € 45

• Double for single use € 50

• Double/twin € 55

• Junior suite € 60

PricesareperroompernightincludingbreakfastbuffetandWi-Ficonnection.

ParticipantswillhavetoreservebythemselveswithRef.Porky&Friends

Besidestheprogrammeschedule,FrancescaattheHotelcanorganiseforgueststoenjoy:

Interactiveworkshops forallparticipants,preparing freshpasta,CappellettiandTortellini;

Visitstothemostfamouscarandbikemanufacturermuseums:Ferrari,Lambor-ghini,MaseratiandDucati;

GuidedtoursofproducersofBalsamicVinegar,ParmigianoReggiano,Culatello,ProsciuttodiParma,Lambrusco,ModenesePesto,Nocinoliqueurandmanymore;

ShoppingtripstotopbrandfashionoutletsGiorgioArmani,MaxMara,TwinSet,FidenzaOutletVillage,Nike,Calzedonia,Intimissimi,Tezenis,WP-LavoriinCorso

REGISTRATION FEE and PAYMENT METHODS

Terms of Payment: The total cost of the course is € 1300,00:

•50% Deposit payable on registration before 31 July 2014

•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)

• Tastings and selection tests

• Course materials

• Daily Coffee Break served with salumi, cold porchetta and fresh ho-memade bread

• Lunch: Monday - Thursday (inclusive)

LIMITED PLACES AVAILABLE: Maximum 20 persons.

Registrationisconsideredtobecompletedwhentheformisreceivedbyfaxoremailatthecoursesecretariat,accompaniedbyacopyofthebanktran-sferstatementshowingthatthefirstfeeinstallmenthasbeenpaid.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

irvea.orgThe course is conducted in English

Rif.299

Application Form

Name Surname

Address City / Country

Phone E-mail

Data for the invoice

Company VAT Number

Address City / Country

HOW TO REGISTERPlease complete this application form and mail it or fax it to: fax +39 0743 77 86 08 - E-mail: segreteria@irvea.orgTerms 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 BPSPIT3SIBAN IT 39 G 05704 21801 00000 0015 174

c/c 00000 0015 174 Intestato a: OLIVEOIL AGENCYReference: 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.orgChange 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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Porky & FriendsItalian Artisan Cured Meat Production & Food Experience