Samples are sent to the students before the course.

1st Lesson

• Definition, history and development of sensory analysis
• Physiology of the senses. Vocabulary: terms to be used to define the various senses
• Perception, identification and description of visual, olfactory, gustatory and tactile senses
• Creation of sensory analysis panels, the use of tasting forms
• Training part: cured meat guided tasting (products are sent to the students before the course; the tasting session will be guided remotely by a Maestro Assaggiatore).

2nd Lesson

• Swine breeding and feeding, importance of genetic selection
• Organic breeding. The autochthonous breeds.
• Slaughter
• Classification of cuts and their use in cured meat productions
• Training part: guided tasting of cured meat.

3rd Lesson

• Raw materials for cured meats production: physical, chemical and microbiological characteristics
• Chemical additives
• Microbiological starters
• Training part: guided tasting of cured meat.

4th Lesson

• Different categories of cured meats: commodity and technological characteristics
• Baked ham
• Mortadella
• Frankfurter
• Training part: guided tasting of cured meat.

5th Lesson

• PDO, PGI and PAT (Traditional Agri-Food Products) products
• Raw salami: technological hints
• Raw ham
• Capocollo
• Pancetta
• Lard
• Training part: guided tasting of cured meat.
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Lessons usually take place throughout a weekend.

The cost of the course is 113 euros plus the annual membership fee (37 euros) and the shipping costs for teaching materials and samples.