In Cagli (PU), from 22 to 24 May, an event to discover the world of pork butchery, featuring tastings and in-depth talks
What characteristics distinguish an artisanal cured meat from an industrial one? How many types of cured meats are there across Italy? What techniques lie behind the production of culatello, mortadella, ventricina, ciauscolo and many other regional specialities? Why are some native breeds at risk of disappearing?
These questions, and many other curiosities, will be answered by the Distinti Salumi Taste Workshops, taking place from 22 to 24 May in Cagli (PU). The event, organised by the City of Cagli in collaboration with Slow Food Italia and Slow Food Marche, under the patronage of MASAF, the Marche Region and the Catria and Nerone Mountain Community, and with the participation of Confartigianato Imprese Ancona - Pesaro and Urbino and the Cartoceto DOP Olive Oil Consortium, is an important opportunity to gain an in-depth understanding of the work of the great masters of Italian pork butchery, guardians of local breeds and pioneers of extensive, small-scale farming practices.
The Taste Workshops are experiences led by Slow Food experts who, together with producers and farmers, guide the public on a journey of discovery through the variety and richness of the world of pork butchery, leading tastings of exceptional cured meats — often available in limited quantities — paired with a selection of Radeberger beers and wines featured in the Slow Wine guide.
On Saturday 23 May at 3 pm, the event ‘Con le mani. Tasting the expertise of Italian artisan butchers’ is scheduled – a journey through knowledge passed down from generation to generation, skills honed through practice, and premium ingredients prepared with care. Participants will have the opportunity to discover the profound value of craftsmanship and of a complex and noble trade, often little known, as well as to taste some exceptional products: culatello, a Slow Food Presidium from Emilia-Romagna; Tuscan Cinta Senese shoulder ham; and two Slow Food Presidia from Abruzzo: Campotosto mortadella and ventricina from the Vasto area.
Next, on 23 May at 5 pm, it is the turn of ‘Natural Cured Meats’, a workshop focusing on the link between animal welfare, the health of pastures and culinary pleasure. An opportunity to explore natural cured meats not only as a production method, but as a genuine gastronomic resistance, where the transparency of ingredients and rearing methods take centre stage. The tasting takes us on a journey through Emilia-Romagna, Calabria, Lombardy and the Marche, with samples of coppa di testa, Calabrian nduja, brisaola and ciauscolo.
The following day, at 10.30 am, it’s time for ‘The Native Breeds’, an experience dedicated to traditional Italian pig breeds, reared outdoors and suited to high-quality cured products. The stars of the show are rare cured meats representative of different regions: Orvieto liver sausage, mild Lucanian soppressata, Piedmontese Black Pig salami and Mora Romagnola shoulder, a Slow Food Presidium.
The programme of workshops concludes on Sunday 24 May at 5 pm with ‘I salumi dell’Arca del Gusto’ (Curets from the Ark of Taste), an immersion in biodiversity at risk of extinction, told through Italian and international cured meats. Among the delicacies available for tasting: from the Marche region, Vallesina coppa with pecorino; Sa Limba in Budda from Sardinia; and motsetta from the Aosta Valley.
Photo © Alice Toccaceli, 2025.
From traditional advertising to digital tools such as Newsletter and Direct Email Marketing. Let's build together the most effective communication strategy for your growth.
Find out
From traditional advertising to digital tools such as Newsletter and Direct Email Marketing. Let's build together the most effective communication strategy for your growth.
Find out