FoodLab: The art of butchery and charcuterie
March 17, 14:00
Come and learn the art of butchery and charcuterie with Carlo!
Together with the kitchen team, we will discover the science and craft of curing meat. During the workshop, we will learn the process of pancetta, how to prepare bresaola, coppa and soppressata, and understand the fermentation of ‘nduja.
As with all good things, preparing meat takes time – the workshop lasts for approximately 4-5 hours. We will finish the day with a meal of ‘nduja gnocchi and a glass of wine.
Butcher Carlo
About Carlo: “I began my journey as an apprentice butcher at just 15, working in a local family-owned shop. Those were the years of true one-to-one customer service, learning not only how to process meat, but how to guide people on the best ways to cook and enjoy it.
I trained on a wide variety of products, chicken, rabbit, beef, pork, lamb, goat and more, developing both technical skills and product knowledge. Growing up in Northern Italy, where the tradition of cured meats and charcuterie is passed down from father to son for centuries, I learned that butchery is more than a job – it’s an art of precision, preservation, and flavour. It is the philosophy of zero waste, respecting the animal by using every part with care and purpose.”