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Boodarai

Boodarai club

Posted: 08 Jun 2015

Taken: 07 Jun 2015

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Keywords

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

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charcuterie course

charcuterie course
The pork coppacollo (made with pork Scotch fillet) that we salted the day before was ready to spice and wrap up for curing. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.
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