Meet the meat artist

Have you ever wondered about the difference between prosciutto di Parma and prosciutto San Daniele? Are you mystified by the curing process? Do you constantly confuse coppa and capicola, salumi and salami? Do you love bresaola even though you have no idea what it is?

Well, if you’re interested in improving your Italian meat knowledge, Speak! Language Center, an Italian language and cultural center local in the Glass Building downtown, is offering a talk and tasting called Prosciutto 101, hosted by master chef and butcher Christopher Mattera, chef-charcutier at Belmont Butchery in Richmond. Mattera heads what Food & Wine magazine has called “one of the best” charcuterie programs in the country, and learned his craft in Tuscany from Italian master meat artist Sergio Falaschi.

Of course, you'll be tasting the meaty treats that Mattera has cured himself, sipping the appropriate Italian wines for each bite, and improving your Italian meat IQ. The event takes place on Saturday, September 26 from 5-7pm. Pre-registration is required and the cost is $45 per person. So head on over the Speak! website and find out more

1 comment

And come down to the Red Hen in Lexington for some housemade salami, we've got coppa, calabrese, genoa, and salsiccia at the moment.