Like the rest of Fattoria Lavacchio, the Tuscan traditional butchery class uses only local and organic products.

You will work with our experienced norcino (pork butcher) Beppe, in a hands-on session.
The course starts in preparing the pork meats, boning and selecting the various pieces and cuts.
You will then be shaping (rifilatura) the pieces to produce Tuscan Prosciutto and Tarese (a traditional bacon cut), cure and make you own Capocollo, Pancetta and Lonzini (cured pork filled). The remaining meats will then be selected to produce the various insaccati (meat in sacks) such as Salsiccia (italian Sausage) and Bardiccio (local fennel sausage).
You will learn how to make the different mixtures, first grinding the meats, chopping the fatter parts, seasoning them according to the traditional recepies, fill the sacks and tying the sausages.

After the course you will taste our aged cured meats and will bring some of the sausages you have made.

Driver from Florence city and back not included in the price. Available on Request.

Sample Menu

• Tuscan Prosciutto
• Tarese (a traditional bacon)
• Capocollo
• Pancetta
• Lonzino (cured pork fillet)
• Salsiccia (italian sausage)
• Bardiccio (local fennel sausage)