Slicing ham manually with a knife is the most ancient and traditional method and preserves the characteristics of the ham unaltered, avoiding overheating of the meat and fat.
The master butcher Stefano Paciotti, in addition to telling us the story of this ancient art, will give us a practical demonstration and let us taste a prized Parma ham of San Giacomo Prosciuttificio, Raspini brand, a UNISG strategic partner, which, thanks to the cutting of knife, will release all its aromatic potential.
Cost: 6€ (5€ Slow Food members, students and alumni UNISG). Booking and payment directly at the stand.
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.
Other info
Event languages: IT, EN
Event location:
Piemonte – Torino - Parco Dora, University of Gastronomic Sciences
Corso Mortara - Torino (italy)
GPS: 45.0901567, 7.6727476
Corso Mortara - Torino (italy)
GPS: 45.0901567, 7.6727476
