Italian produce importer and distributor Italicatessen recently hosted a masterclass in the art of preparing, hand-slicing and deboning a ham, at Jamie’s Italian in Dundrum, Dublin on Monday January 30th.
Experts Daniele Bellini and Nicola Levoni from Italian producer of cured meats Levoni led the interactive workshop and guided attendees through the exact preparation of a San Daniele DOP Contessa ham on the bone for hand or machine slicing. The aim of the class was to maximise the use of a ham, preserving its best qualities with minimum waste.
The workshop was followed by a tasting of Levoni’s most popular products available in Ireland via distributor Italicatessen, including San Daniele DOP Contessa on the bone, Mortadella PGI, Salame Finocchiona, Salame Napoli, Salame Schiacciata Piccante, Salame Milano, Capocollo Napoletano, Guanciale and Griottè roasted cooked ham.
Italicatessen General Manager Christian Reolon stated: “This type of partnerships offers a great opportunity to showcase our dedication to product research and the importance of producers, crafts and traditions, which tell the story of our products.”
Gerry Fitzpatrick, Director of Dundrum Jamie’s Italian, said: “We constantly strive to select the best produce available and pride ourselves in training our staff to know the products we use and the stories behind them; this is an integral part of our philosophy in the restaurant.”
Organisers hope that this inaugural masterclass will pave the way for further similar events, providing an insight into the techniques and traditions synonymous with Italian food.
Wicklow-based Italicatessen was founded in 2002 as a small family run business, and today supplies over 400 clients in the foodservice, retail and industry sectors.