Il Mondo Vecchio
We offer the best meats in town because food is important to us, important to you and important to the people raising and rearing the food we consume.
Slice, serve and enjoy….it’s that simple!
August class schedule:
- Saturday 21st- $200 per person
- 12:00-4:00pm: Whole Hog Hoedown- Come get a piece, you know you want some! Join in on an educational experience like no other. Partake in seeing a Locally Raised, All Natural 180 - 200lb whole hog carcass breakdown with the owners/operators of Il Mondo Vecchio – Mark, Gennaro and Adam.
- You will walk away with Fresh Pork Loin Roasts or Chops/Cutlets, and fresh sausage cut and made right in front of your eyes to enjoy at home.
- About a month later you get more…..Cured Salsiccia Salumi (made in class), Lardo and Pancetta made from that same day and very same hog…..
- ….and still yet even more…..6 months later a piece of cured and dried ham all cut and processed from that same hog.
CLASS ATTENDEE COMMENTS:“I had an awesome day so far, watched some salumi badassery as the Il Mondo Vecchio Salumi guys broke down 2 pigs and turned them into chorizo, breakfast sausage, dried chorizo, Italian sausage, cured ham (well that takes 6 months), pancetta, chops, and a pig face roulade (for t…he win!). Very inspiring, it’s gonna be tough going back to work at my desk…”
“I want to say that the il Mondo Vecchio tour should be on everyone’s wish list. I will be out of the country or I would be signing up for the March Sensational SaLambi. I did the Pork program there Saturday and it was fun, educational and some of the best food I have ever tasted. The owners are exceptional people and they make everyone feel like you are walking into their home. Thanks to il Mondo Vecchio for a great day.”
“Porchetta di Testa is one of the greatest things I’ve ever eaten. Mark DeNittis and the crew over at Il Mondo Vecchio Salumeria in Denver do work on some pig. Watching him deftly skin the face off the pig and stuff it with homemade Italian sausage was one of the best experiences in my cooking life. Now I just need a bigger pot/kitchen and a pig’s head…”
