Beyond the bacon: cured meats from other animals

Charcuterie isn’t just made with meat from pigs, as we well know. But what we often don’t know why producers choose to make certain cured meats in the way they do, and the meaning of natural charcuterie.

Cured meats made with beef, sheep or goat meat are often made to make pastoralism more profitable in marginal areas, adding an extra income stream beyond dairy products. Natural charcuterie, made without nitrites and nitrates but only with natural preservatives like salt, pepper, chili pepper, spices and smoke, are healthier for us, and reflect more respectful forms of animal husbandry which are particularly mindful of the animals’ diets and life cycles.

In this workshop we’ll taste:

• wild boar salami from Basilicata
• salami made from the Varzese-ottonese-tortonese cow in Lombardy
• Gargano goat bresaola from Puglia
• Cured meats from the Cornigliese Sheep of Emilia Romagna

The accompanying breads are provided by bakers from the Slow Grains network. Wines will also be paired with the charcuterie according to region.

Tickets are available online until September 21. During the event you can purchase any remaining tickets at the Event Reception in Parco Dora.

Terra Madre Salone del Gusto is in Parco Dora, Turin, from September 22-26, 2022, with over 600 exhibitors and a series of workshops, conferences and tastings that show how we can regenerate our planet through food.

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