Wine, olive oil and the Apulian table

Historic salumificio tour and tasting

Cured meats made the way they were generations ago.

Historic salumificio tour and tasting

Private access to a family producer of cured meats: the curing rooms and cellars where capocollo, soppressata and pancetta rest, told by the family itself. Then a tasting of the house selections.

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What's included

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Good to know

Format
Private
Duration
About 2 hours
Season
Early April to late October; April, May and September are recommended for the mildest temperatures
Group size
No maximum group size
Starting point
We start from wherever you stay: hotel, masseria, trulli or town

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Frequently asked questions

Is there an alternative for those who don't eat pork or are vegetarian?

At most cheeses; the experience is not suitable for vegans.

Questions about every experience

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Better as a full day, best when we arrange your whole stay

Every experience can be booked on its own, but we recommend linking it into a full day with a private driver, or into your whole stay, arranged by us.

How we design your journey

Every Esichia journey begins with a conversation.

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