The cured meat facial

At one restaurant in Italy, pork and relaxation are one and the same—and you can even experience a mortadella facial.

The Atlantic reports the treatment consisted of deep breathing, eating, and drinking. Participants were served a plate of choice salumi—sliced prosciutto, culatello, salami, and Tuscan head cheese from Simone Fracassi. Then we were given large cloth napkins, to be placed over one’s head and the plate, deeply inhaling the porky perfumes, stimulating salivary glands and appetite. Remove napkin, taste salumi, and drink sparkling wine—Champagne, Italian sparklers, or Lambrusco. Then head for dinner. I felt renewed.

Main image: La Madia Travelfood/Gourmadia S.r.l.

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About Douglas Powell

A former professor of food safety and the publisher of, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time