For an experience unlike any other, with a knife in hand, learn to butcher a whole hog with an Italian Master Butcher. This is NOT a demonstration. This is a roll your sleeves up, elbow deep in meat kinda class, not for the faint of heart. And for those that choose, be witness to the slaughter the morning before.
La Tavola Marche (farm, inn and cooking school) is proud to collaborate with Cal’Bianchino in hosting this event and promoting a dying breed of artisans and farmers in Italy.
Unlike any other ‘cooking holiday’ this unique butchery course offers a glimpse of life as an organic pig farmer. About 75 cinta senese (antique breed of pigs) and a menagerie of other creatures enjoy the good life on this tranquil loving farm. This is where they will live, die and feed the family that has raised them. And this is where the journey begins – witness the slaughter of the very pig we will together butcher the following day.
For a glimpse of the farm watch our video: From Pig to Pancetta
Friday, 23 May
Arrive Friday night to La Tavola Marche (farm, inn & cooking school) and our 300 year old stone farmhouse for a five course hand made feast of local specialties (with produce from our farm)! Ashley & Jason will introduce the small group to Master Butcher Carlo & his lovely wife and passionate farmer Gigia. The next day we will drive up to their farm outside of Urbino.
Saturday, 24 May
Greeted by the chatty geese, Carlo & Gigia welcome us with a light morning snack of homemade treats before we tour their organic pig farm. Through the fields of fava the young pigs graze, we pass the woods filled with chestnut trees that the older pigs love so much and up to the barn to visit the rest of the brood! For those that choose, be witness to the slaughter of the pig. Carlo will explain the traditional way of slaughtering in comparison to how industrial farming is practiced today.
Before a light lunch, Gigia will host a ‘farmer’s life’ class on baking bread & making cheese!
That afternoon explore the area and nearby medieval village Urbino.
Sunday, 25 May
The next morning we will return for a knife-in hand butchery course! With the guidance of Carlo and Jason, they will walk your through step-step of deconstructing a pig, each cut with it’s own recipe. The work doesn’t end there, taking it the next step further, we make sausages and salami with the pork shoulder, the belly for pancetta & the prosciutto is ready to be placed under salt. The lesson in charcuterie ends with a tour of Carlo’s drying/curing rooms and a gift bag of homemade dried meats for you to take home! Exhausted by the day’s work, Gigia will feed our hungry bellies with a big Sunday family-style farmer’s lunch!
Returning back to La Tavola Marche in the late afternoon – relax, take a walk or nap and enjoy a laid-back Sunday evening of “Popcorn & Prosecco” – a light dinner (trust me you’re still going to be full from lunch) and a little vino!
Knife in Hand: Whole Hog Master Butchery Course in Italy, May 23-26 2014
Includes: 3 nights accommodations at La Tavola Marche with breakfast daily, Welcome Five Course Feast with Local Wine, Farm Tour, Slaughtering, Hands on Butchery Course, Light Lunch & Sunday Lunch with Wine, Custom Hand Made Apron, “Popcorn & Prosecco” Evening. Price based on double occupancy. Max of 8 students/guests.
La Tavola Marche (farm, inn & cooking school)
If you would like to submit a guest post on food, wine or travel to Where and What in the World, I would be happy to feature your travel experience , drink, special wine tasting, or family or simply delicious recipe. If you go to submission tab, you will see how to submit, as well as have the opportunity of telling me if you would like to would like to be a regular contributor. When uploading a file for submission, you are also able to upload jpgs. Please feel free to put a last paragraph about you and a link to your profile. No html please. You can also include a head shot.