Matthew Evans travels to the Umbria region of Italy, immersing himself in the world of traditional pig farming and Italian salumi-making. From chestnut-fed pigs to handcrafted coppa and capocollo, discover how age-old techniques fuel the Slow Food Movement.
Gourmet Farmer S02 E09
0:00 – Leaving Tasmania for Italy’s Slow Food Movement
1:32 – Expanding the Pig Farm’s Capacity
2:43 – The Struggles of Preserving Pork Products
4:35 – Arrival at Salone del Gusto in Piedmont
6:08 – Meeting an Umbria Salumi Expert
8:02 – Exploring the Umbria Region’s Landscapes
9:46 – Visiting Alfredo’s Free-Range Pig Farm
12:15 – Inside a Renowned Italian Butcher Shop
14:41 – Traditional Salami-Making Process Begins
20:04 – Tasting the Final Salami Creations
🚨 Explore the journey from farm to table with Gourmet Farmer on Banijay Adventure. Witness the transformation of fresh ingredients into gourmet dishes.
https://www.youtube.com/watch?v=Kc_KI3KewcI
Gourmet Farmer follows Matthew Evans as he swaps city life for small farm living in Tasmania, aiming to connect directly with food by growing and rearing it himself. Despite his inexperience in farming, his journey is a testament to the belief in local produce and the joys of sharing home-grown feasts with friends.
Experience farm-to-table cuisine with Gourmet Farmer. Visit our playlists to follow the journey of a farmer turned chef creating gourmet dishes from homegrown ingredients.
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3 Comments
I enjoyed your video, and in Italy from north to south the process is totally different!
is an option to freeze the product to give it that longer life for those that want to take it interstate?
You went to the right place. Norcineria is the art of processing pork into cured meats, and the term is also used to describe the shop that sells these products. The practice originated in the medieval town of Norcia, Umbria, and is considered a specialty of the region.