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The Spoils of our Charcuterie Weekend

7 November 2019
Our fifth year of Charcuterie turned out our best product, the years of experience
is paying off! We made a wonderful nduja, Tuscan salami, plain salami, pancetta
three different chorizo, copocollo, sobrasada and fresh pork, fennel and orange
It took the ten of us two full days of hard work along with some great food and
wine to sustain us to process 100 kilos of pig.
Following are some pictures of the product being made, the hanging and two
months later the dried cured meats spread out and being packaged and divided
up to go good homes!

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