The Rovagnati Group, a Brianza-based company and global leader in cured meats with a €320 million turnover and 1,200 employees, has created its first school solely for cured meats. Currently, 55 students will be trained to become cured meat professionals, with knowledge ranging from product history to production procedures and tools of the craft. After all, Italy is a country where people still buy fresh cured meats from the deli counter in supermarkets or specialty shops. The cured meats market is worth an estimated €6.2 billion in total, with the deli counter accounting for 60% of this value, or €3.7 billion. It is imperative that producers have personnel who comprehend the product, understand the production process, and are capable of handling it. In the classroom, students will study or develop their understanding of food and culinary, health, and regulatory topics, as well as all sorts of cured meats, including prosciutto crudo, cooked ham, mortadella, and salami. The courses will cover the manufacturing stages, technologies, and processes, as well as the origins, qualities, and types of the goods, as well as the instruments of the trade at the cutting table, such as slicing and deboning. The purpose is to build a knowledge laboratory where theory and practice intersect, allowing participants to learn skills for daily product management.