charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
a day of productivity
winter produce
Leeloo and William's lap
Leeloo and William's lap
Leeloo and William's lap
Leeloo and William's lap
Leeloo and William's lap
Leeloo and William's lap
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
charcuterie course
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charcuterie course
This leg will be used to make prosciutto. It is trimmed to shape, then massaged violently for 15 minutes to push out any remaining blood in the vessels. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.
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