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How to Handle and Slice Italian Charcuterie

Stefano Scarso

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

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The History of Italian Charcuterie and Product Overview

Stefano Scarso

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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Featured Webinar

FlavorConnect - Guernsey Cows = Cheese Nirvana from Hoard’s Creamery

January 29th at 1 PM CST
Join us in learning about the descendants of Hoard’s original Guernsey cows and how their extraordinary milk with natural A2 Protein transcends into award-winning cheeses with unbelievably rich, creamy, and buttery flavor profiles. Experience the Cheese Difference! 25 registrants will receive samples.

Register
FlavorConnect - Guernsey Cows = Cheese Nirvana from Hoard’s Creamery

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