Let’s make smoked sausage

Alexander Holzner teaches the techniques of South Tyrolean smoked sausage: meats, mixture, stuffing and smoking.

Alexander Holzner teaches the techniques of South Tyrolean smoked sausage: meats, mixture, stuffing and smoking.

When

Sunday 8 November 2026

Time

1.30 pm to about 4.30 pm

Length

about 3 hours

Where

Piazza Alessandro Volta (la piazza della fontana), Tramonti di Sopra

Price

€30 per person

Participants

up to 12 people

Book the workshop

Booking continues on the official ticket office of Slow Food Condotta del Pordenonese. Payments, cancellations and refunds

The Laboratori del Gusto (Taste Workshops) of the Festa della Pitina 2026 are hands-on sessions of about three hours in a small group, twelve people at most, where you work alongside the producer: you watch, you try, you taste. This year’s theme is smoking.

Alexander Holzner, master butcher at the Dorfmetzgerei Holzner in Lana, South Tyrol, teaches the techniques of South Tyrolean smoked sausage: choosing the meats, the mixture, stuffing and smoking.

Once you have booked, we will tell you in good time what to bring: suitable clothing and any kitchen tools. If places are sold out you can join the waiting list: when one frees up we write to people in order of sign-up.

Who they are

Dorfmetzgerei Holzner — Lana (Alto Adige)

The Holzner family’s village butcher’s shop in Lana, in the Burggrafenamt, has carried on the butchers’ tradition since 1949. In 2020 it was the first in Italy to introduce mobile, ethical slaughter: from the local origin of the animals to stress-free slaughter. Alexander Holzner, a master butcher, also worked on the project that earned the Kaminwurz, South Tyrol’s smoked sausage, the South Tyrol quality mark.

Website ↗

How to take part

Images

• 
• 
•