Boodarai

Boodarai club

Posted: 08 Jun 2015


Taken: 06 Jun 2015

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Keywords

pig
pork
charcuterie
Warragul
charcuterie course
String & Salt
Trevor Perkins
The Art of Charcuterie


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charcuterie course

charcuterie course
We learned how to divide up the pig into useful portions. You remove the head by cutting behind the ears. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

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