Introduction to Salumi Making

Participants will learn how to take pork shoulder and add the crucial ingredients and cultures to turn it into delicious dry-cured salami. Ryan Wagner, the owner and Salumist at Viroqua’s Driftless Provisions, will walk you through the entire process from mixing, grinding, stuffing, fermentation and drying in an interactive and hands-on approach. Students will come away with a first-hand experience in salami making as well as recipes and written instructions for future in-home making. Due to the length of time to make a dry-cured product, the class will not complete the process the same day. Instead, participants will make the sausages and the instructor will ferment and dry the sausages for pick-up or mail delivery once they are complete.

Class size will be limited to 10 participants.

Participants will receive approximately 2lbs of finished salami.

Light refreshments will be provided.

About Ryan Wagner

Ryan Wagner. Ryan is the owner and Salumist at Driftless Provisions, located in Viroqua, WI. He has been making dry-cured salami for the past 4 years and has recently opened his own business where he sells wholesale to retailers across the state and online. His passion for meat stems from a life-long love for hunting and fishing in the outdoors. Preparing and preserving food in delicious ways is his attempt to honor the animals that he is harvesting.

 

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