Wine, olive oil and the Apulian table
Historic salumificio tour and tasting
Cured meats made the way they were generations ago.

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.
I
What's included
- Curing rooms and cellars
- Told by the family who makes them
- Tasting with bread, aged cheeses and wine
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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
III
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.
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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.







