Stagionello Academy: Center of Excellence for the Art of Artisan Charcuterie

Stagionello Academy: Center of Excellence for the Art of Artisan Charcuterie.
The Stagionello® Academy stands out as a center of excellence for anyone wishing to deepen their knowledge of Stagionello® technology and artisan techniques in charcuterie production. This training center offers not only an in-depth understanding of aging devices but also a comprehensive education in traditional and modern practices for creating high-quality cured meats, pork hams, and cooked salami. Participants have the opportunity to learn directly from industry experts, acquiring skills that go beyond theory to embrace a conscious and innovative practice.

The Journey of Vojtech Kalasek: From Prague to Artisan Mastery

For years, the Academy has hosted not only Italian but also international professionals. Vojtech Kalasek (link) is one of them. Originally from the Czech Republic and living in the quiet town of Tábor, Vojtech began his journey into the world of charcuterie at the British Embassy in Prague, where he worked as a chef. “That’s where I learned everything, and from that moment it became my passion,” says Kalasek, who now produces unique cured meats using traditional methods enriched with a personal touch. A turning point in his career came about three years ago when he began searching for a “curing chamber” to purchase. This search led him to discover Stagionello® technology. His contact with the Italian company proved immediately fruitful: “They invited me to Italy to see the product, provided me with a detailed list of functions and key criteria, and supported me constantly.”

Experience and Innovation: The Impact of Stagionello® Academy 

In 2019, Vojtech had already attended a charcuterie course in Italy, but his recent experience at the Stagionello® Academy proved unique: “Everyone was very welcoming; I felt at home. During the courses related to cured meats, fish, and meat maturation, I received so much information that all my doubts were resolved.”

The Cuomo Method®: Tradition and Innovation for Perfect Curing

At the heart of Stagionello® technology is the Cuomo Method®, a true revolution in the field of food preservation and transformation. This method combines tradition and innovation to produce high-quality cured meats in a safe and efficient manner. Years of research and development have led to the creation of tools that replicate ideal conditions for aging and curing, ensuring uniformity and food safety. Precise control of critical factors such as temperature, humidity, airspeed, and water activity allows the production of artisan salumi with excellent organoleptic characteristics.

Stagionello®: Advanced Technology for Artisan Charcuterie

The Stagionello® Salami Curing Device (link) is the technological expression of the Cuomo Method®, designed to offer a controlled environment that faithfully reproduces traditional curing conditions. Equipped with advanced systems like the pH probe, this device continuously monitors and adjusts the necessary parameters for optimal and safe aging. Thanks to this device, not only is the safety and wholesomeness of products guaranteed, but their flavor and quality are also enhanced. The tradition of charcuterie is thus elevated to a new level of excellence.

The Future of Charcuterie: Opportunities and Growth

“I advise aspiring charcutiers to always aim for the best possible product and to work safely and consciously,” explained Vojtech. “It is essential to deeply understand the technologies you use, which is why I encourage everyone to visit the Stagionello Academy: a place to learn not just how the devices work but also the effectiveness and value of their innovative solutions,” he added. “Looking ahead, I see enormous potential for charcuterie in the Czech Republic. We have high-quality local resources and a rich culinary tradition that can be elevated to a new level thanks to advanced technologies like those offered by Stagionello.”