Il Mondo Vecchio - Salumi Classes
Currently Scheduling Classes through Award Winning Culinary Connectors:
IMV teams up with the stellar Culinary Connectors to "elevate your culinary world"!
Sign up @: www.culinaryconnectors.com/imv
IMV SALUMI - CLASS ATTENDEE COMMENTS (FEB 2010):
"I had an awesome day so far, watched some salumi badassery as the Il Mondo Vecchio Salumi guys broke down 2 pigs and turned them into chorizo, breakfast sausage, dried chorizo, Italian sausage, cured ham (well that takes 6 months), pancetta, chops, and a pig face roulade (for the win!). Very inspiring, it's gonna be tough going back to work at my desk..."
- "I want to say that the il Mondo Vecchio tour should be on everyone’s wish list. I will be out of the country or I would be signing up for the March Sensational SaLambi. I did the Pork program there Saturday and it was fun, educational and some of the best food I have ever tasted. The owners are exceptional people and they make everyone feel like you are walking into their home. Thanks to il Mondo Vecchio for a great day."
"Porchetta di Testa is one of the greatest things I've ever eaten. Mark DeNittis and the crew over at Il Mondo Vecchio Salumeria in Denver do work on some pig. Watching him deftly skin the face off the pig and stuff it with homemade Italian sausage was one of the best experiences in my cooking life. Now I just need a bigger pot/kitchen and a pig's head..."
October 2010
September 2010
August 2010: www.culinaryconnectors.com/imv IMV - Come get a piece.... you know you want some!
July 2010
June 2010
June 26th, 2010
12pm - 4pm
IMV - Come get a piece.... you know you want some!
Whole Hog Hoedown: Limited Space 12 spots
Sign up @: www.culinaryconnectors.com/imv
Cost $200.00
Come join in on an educational experience like no other. Partake in seeing a Locally Raised All Natural 180 - 200lb whole hog carcass breakdown with the owners/operators of Il Mondo Vecchio - Mark, Gennaro and Adam.- You will walk away with Fresh Pork Loin Roasts or Chops/Cutlets, and fresh sausage cut and made right in front of your eyes to enjoy at home.
- About a month later you get more.....Cured Salsiccia Salumi (made in class), Lardo and Pancetta made from that same day and very same hog.....
- ....and still yet even more.....6 months later a piece of cured and dried ham all cut and processed from that same hog.
Your very own personal way to get or give a gift that keeps on giving with the IMV - "Get-a-Piece"...of personal salumi!
See previous class attendees comments below........
IMV Celebrates The Bounty of our Backyard (American/Rocky Mountain Lamb)
Saturday March 20th from 12:30 p.m. – 4:30 p.m. for a unique class on SaLambi (American/Colorado Lamb Salumi) breakdown, whole spit roasted lamb as well fresh and dry cure products for you to take with you (it is the gift that keeps giving).
You will learn about the different cuts of Lamb, best ways to prepare the Lamb, see how sausage is made and learn more about the curing process. That’s not all, owners Mark DeNittis & Adam Sacks, instructors at Johnson and Wales University, along with owner Gennaro DeSantis will be able to answer any of your questions on charcuterie, preparation & cooking of the lamb and hand out recipe ideas for use.
Sensational Domestic Lamb – SaLambi (IMV presents Lamb Salumi)
$225 per person
12:30pm – 4:3opm
Itinerary
Introductions and Tour
American/Domestic/Rocky Mountain Lamb
Lamb Breakdown with Chef/Salumiere Mark DeNittis
Salumi- Gennaro DeSantis and Chef Adam ‘DeSacco’ Sacks
Fresh Sausages (hands on grinding, mixing and stuffing) – Merguez
Dry Sausage Curing (hands on grinding, mixing stuffing) – Portuguese Longanzia
- At the end of the course and over the next 2-9 months, each participant will take home (or come pick up when ready) the following items:
- At the end of the class:
- An assortment of Rib, Loin and Sirloin Chops and Cutlets (1 –1.5lb per person)
- A mixture of Fresh Sausage (approx 3/4 pounds per person)
- Spit Roasted Lamb Chow down or take home or both (2lb avg)
- 3-4 weeks later: A mixture of Bastioni (approx. ½ – ¾ pound per person)
- 6-9 months later: Approximately ½ – ¾ pound of cured whole muscle.
Feb 27th Whole Hog Hoedown:
Whole Hog Hoedown was a smash!
See the pics:
http://www.culinaryconnectors.com/imv/
Meetings with Professional Demonstrations lead by the IMV Team as well the occasional local/national industy professional.
Hands on action - how to make a wide array of simple and practical home meat fabrication skills to the basics of salumi products.
Ingredients available for your home meat and salumi-making needs.
Opportunity to make salumi product for your own personal use.
An opportunity to collaborate and network with a group of people passionate about food!
