Salumi Experience Weekend
A winter weekend at the farm, dedicated to traditional Italian salumi making. One small group, 15 to 18 January 2027.
15 to 18 January 2027
In January, when the air is cold enough to cure meat, we host one weekend dedicated to traditional Italian salumi making. With a group of six to eight at most, we spend a few full days learning classic techniques alongside local producers, taking the time to understand where food comes from and how it is made.
We visit a local pig farm and salumi maker, and work with a local butcher. You learn the theory and the practice of curing and drying meat, and make different types of sausages and salumi with your own hands. You take home the recipes and your notes. There is an optional fresh pasta workshop, and we visit a local olive oil frantoio to taste local olive oils.
The days are active and hands-on, with evenings reserved for cooking, grilling over the outdoor fire, sharing meals, and enjoying the quiet of the countryside.
Who is this weekend for?
For anyone who likes to cook and is curious about how meat is cured, dried and turned into sausages and salumi. You need no experience, only an appetite for getting your hands in.
This is not a professional butchery course. It is an introduction and an experience: enough theory to understand what you are doing, enough practice to try it at home afterwards.
Chefs, butchers and pig breeders are just as welcome. Come for the craft as it is practised here in Le Marche and for a few days around the table, not for a full professional training.
How the weekend runs
This programme is an indication. The order can change with the weather and with the producers we work with.
Friday 15 January
Our shuttle leaves Bologna airport at 14:00. At the farm you settle into your room.
Evening: a first dinner together, with an introduction to the weekend and to each other.
Saturday 16 January
A visit to a local pig farm and salumi maker, then we start working with a local butcher. Optional: a fresh pasta workshop.
Evening: a farm dinner with steaks grilled over the fire.
Sunday 17 January
A little theory and a lot of practice: a full day of making different types of sausages and salumi.
Evening: sausages grilled over the outdoor fire.
Monday 18 January
A visit to a local olive oil frantoio to taste local olive oils, then the journey back.
We arrive at Bologna airport by 16:00.
What is included
Included
- Three nights at Eco Boutique B&B Scala
- Three breakfasts, three lunches and three dinners
- Transport in Italy, including the shuttle from and to Bologna airport
- A visit to the pig farm
- A visit to an olive oil frantoio
- Two full days of hands-on workshops: preparing, curing and processing the meat
- An apron, and a folder with recipes and notes to take home
- Your own salumi, sent to you a few months later (within EU), once it is ready
Not included
- Your flight to Bologna
- Travel and cancellation insurance
- Wine and drinks other than those served with meals
Prices
Double room, booked for two
€1,850 for the room (two people, €925 per person)
You book this room for two people together, as a couple or as two friends. One king-size bed.
Place in a twin room
€950 per person
Coming alone and happy to share. Two single beds, shared with one other participant.
Room for yourself
€1,350 per person
Coming alone, with a room of your own for the three nights. Two rooms are available this way.
Practical information
Getting here and back
You fly to Bologna. On Friday 15 January our shuttle leaves Bologna airport at 14:00. If you come by plane, land by 13:30 at the latest, so you have time to disembark.
On Monday 18 January we arrive back at Bologna airport by 16:00.
Please book your flight only once we have confirmed the weekend.
Payment
You pay 30% when you book. On 1 December 2026 we confirm that the weekend goes ahead, which needs at least 6 participants. If it does not, you get your payment back in full.
If it does, that is the moment to book your flight. The remaining 70% is due by 15 December 2026.
Cancellation
If we cancel the weekend, you get back everything you paid.
If you cancel, your 30% is not refunded, and from 15 December 2026 the full amount is due. You can always pass your place on to someone else at no cost. If we can fill it from the waiting list, we refund what you paid.
We recommend travel and cancellation insurance.
From our first edition
All five reviews are from participants of the Salumi Experience in January 2026.
“This was my second time at Agriturismo Scala. [...] This time, I was part of the first Salumi experience they organized. A superbly organized trip that gave a unique insight into how the local salumi kitchen looks and tastes. The B&B of Tom and Annemarie is one of the best I have ever stayed at.”
Kaj de S., Google review
“Together with the salumi maker, we had a seriously impressive Salumi Experience. I enjoyed it enormously. I could not fault the accommodation, or the service. Thank you for everything.”
Jeroen F., Google review, translated from Dutch
“What a fantastic experience we had in Potenza Picena. Annemarie and Tom are, first and foremost, incredibly kind and enthusiastic people. Their passion for their surroundings, the food and the hospitality is exceptional. The rooms are very clean, tastefully decorated, and the materials are of high quality.”
Pieter F., Google review, translated from Dutch
“I visited this location after attending a course. The B&B is fantastic, [...] an oasis of peace. Owners Annemarie and Tom do everything they can to make your stay as pleasant as possible. Absolutely fantastic.”
Jaap S., Google review, translated from Dutch
“5 star accommodation within a family farm experience. Highly recommended for anyone wanting a tranquil getaway. The hosts will make you feel right at home and know how to give you the exact level of service and at the same time respect your privacy.”
Maarten S., Google review
How to book
Send us a message with your name, how many you are and the room you would like. We reply within a day or two with availability and the payment details for your 30%.