Charcuterie Exam Prep

Unlocking the Delights of Prosciutto di Parma Prosciutto di Parma is a pinnacle of Italian culinary craftsmanship, renowned for its exquisite flavor, delicate texture, and centuries-old tradition. In this webinar, we'll delve into the rich history and artisanal techniques behind the production of...

Charcuterie Professional Certification: Expert Tips for Exam Excellence Join Miles Allen, Education Coordinator and Cure-ator of the IDDBA's Charcuterie Professional Certification Exam, for a study session. Attendees will be informed of exam processes for both in-person and virtual...

The History, “Art”, and Science of Fermented Sausage Fermented sausages were invented out of need for food preservation and have evolved over time embracing science based technologies and “art” driven techniques. Today, fermented meat products continue to gain...

An Overview of Spanish Cured Ham Specialties: Iberico, Serrano, Cured, ConsorcioSerrano, and Other Appellations of Origin Join us for a journey into the world of Spanish cured ham as Carlos del Hoyo Marketing manager at Consorcio del Jamón...

IDDBA Virtual Meat and Cheese Pairing and Tasting Experience: German Meats and Norwegian Specialty Cheeses. A Match Made in Heaven Join us for a virtual meat and cheese pairing and tasting experience featuring German...

Best Pairings With Italian Charcuterie Join Stefano Scarso from Rovagnati as he provides insight on how to enhance the enjoyment experience through pairings of Italian "salumi" with different foods and drinks.

How to Handle and Slice Italian Charcuterie The Guide on How to Best Handle, Slice and Preserve Whole Pieces of Italian Charcuterie: Prosciutto Cotto, Prosciutto Crudo, Mortadella, Salame… the Italian Way.

The History of Italian Charcuterie and Product Overview A journey in the into the history of Italian “salumi” (charcuterie), from ancient Roman times to today. Discover the origins of Italian tradition and the evolution...

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