Massimo Spigaroli

The Spigaroli family have been experts in the raising and transformation of pork since the end of the 1800s when Carlo Spigaroli produced cured meats for the Maestro Giuseppe Verdi. Today, Carlo’s great grandson, Chef Massimo Spigaroli, credited with saving the culatello from extinction, has continued with the ancient methods. Massimo, along with his brother Luciano, have restored the original property and the estate of the noble Pallavicina family to impeccable condition, all the while respecting the traditions of the past.

This workshop, aimed at chefs, butchers, shopkeepers, and passionate food-lovers, is designed to deepen relevant aspects of the art of salumeria by following the process of working with the pig from farm to table. Special attention will be paid to the history of agriculture, pork breeds, and animal husbandry. You will experience an integrated holistic vision in the management of how the animals are raised, of the behavior of the meats once butchered, production of the salume, and preservation techniques.

Our activities also include a complete visit of the Antica Corte Pallavicina, hands-on working of the pork (sectioning and salting), the preparation of salami, sausages, cotechini, ciccioli, cicciolata and mariole. And certainly we will learn how to bind the culatelli, coppe, preti , shoulders, loins, the fiocchetti and the pancetta. Learning about all of these procedures cannot end without time in the kitchen.

Workshop and lodging at:
AnticaCorte Pallavicina Relais

Strada Palazzo delle Due Torri, 3 • Polesine Parmense (PR) • Tel: 0524 936539

Day One

• 8:00 Transfer from Parma
• 9:00  Welcome and overview of the philosopy of the company
• 11:00 History of salumi and lesson on pork breeds
• 12:00 Light lunch
• 14:30 Complete visit of Antica Corte Pallavicina
• 17:00 Microbiology and sanitation/hygiene: chemical phenomenon, physical and biological agents in the production of cured meats
• 19:00 Free time
• 20:30 Dinner in a local trattoria: Torta  Fritta and Spalla Cotta.

Day Two

• 8:30 Breakfast
• 9:30 Work in the pigsty. Prepare the equipment and heat the water for scalding.
• 12:30 Break with panini and wine
• 13:30 Slaughter of the pig in the courtyard (attendance optional)
• 14:30 The pig is brought in to start the hot processing: cutting and salting
• 15:30 Start preparing the dinner; use of the products from the day of slaughter
• 19:00 Pork dinner with the staff of the kitchen

Day Three

• 10:00 “Pig Breakfast” (contadino brunch)
• 11:00 Chopping of the meat to prepare salami, preti, cotechini, mariole, zamponi, ciccioli,and cicciolata
• 14:30 Wine and salume pairing lesson
• 18:00 Preparation of the pork dinner (Maialata) with ribs, rice and cabbage, ‘boiled bones,’ grilled sausages, and polenta
• 20:00 Dinner in the bottega
• 21:30 Screening of films of old rural Italy after World War I

Day Four

• 7:30 Just coffee or tea
• 8:00 Visit a Parmigiano-Reggiano cheese producer (1.5 km walk on the river bank)
• 9:30 Brunch with tasting of all meats and lecture on aging, preparation for cutting, cutting, and storage
• 15:00 Organization of the salumi in the casetta di “Punsian”
• 16:00 Pasta cooking course
• 18:00 Free time
• 20:00 Dinner dedicated to pasta and broths

Day Five

• 8:30 Breakfast
• 9:30 The tying of the culatelli, coppe, preti, spalle, lombi, fiocchetti and pancette.
• 12:30 Lunch with seasonal vegetables
• 14:00 Everyone takes a break in preparation for the  “Gran Galà del maiale,” Grand Gala of the pig, with distribution of your diploma “Masalen dal Po” with local music and fun.
• 20:00 Gran Galà del maiale

Day Six

• 8:30 Breakfast
• 9:30 Arrivederci, transfers to Parma

Our meeting point is Monday at 9:00 am at the train station in Parma. It is easiest to fly into Bologna, but you might check fares from Milano (we’ll give you more info on this once you know where you are flying into). We will be making one pick up and drop off, so if you need to travel at a different hour, you will be responsible for that (we’ll help you arrange it, though). The return to Parma on Saturday is scheduled for 11:00 departure from Polesine Parmense, however this might be adjusted to accommodate more of the group.

Bring your own knives and gloves, if you have them (if not, let us know).

Euro 2850/person, includes 5 nights accommodations (double occupancy), ground transportation (arrive/depart Parma), all meals, five intensive workshops, and local visits to artisans.

Return to the Master Butchering Workshops page.