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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
You can see the difference in fat content: on the left is the mix with 10% of fat for the Calabrese Salami; on the right is the mix with 25% fat for the Vince Fede's Italian Sausages. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.
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