We all know charcuterie is not made just from pork. But what we might not know is the economy behind cured meats, why producers have chosen to make them the way they do; in short, the meaning of natural charcuterie.
Cured meats made with beef, lamb or goat meat often have the same goal of promoting pastoralism and marginal areas, creating an extra revenue stream beyond dairy products. Natural charcuterie made without nitrites and nitrates and only with natural preservatives like salt, pepper, chili pepper, spices and smoke are also healthier, as well as representing farming practices that are more respectful of animal welfare, and which are particularly mindful of the animals’ diet and growth.
In this workshop we’ll taste:
- Pitina, Slow Food Presidium from Friuli made with roe, goat or lamb
- Muscisca (cuts of dried meat) from Gargano Podolica Cattle, Slow Food Presidium
- Muscisca from Gargano Goat, Slow Food Presidium
Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception.
In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).
Cover image Gargano goat, Slow Food Presidium, Puglia | Ph. Alberto Peroli
Event languages: IT
Via Serra - Bra (Italy)