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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 •
cotechino •

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charcuterie course

charcuterie course
The pig's head and the skin of most of the pig was boiled up for 6 hours then cooled overnight. We separated the jubbly bits from the bones. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.
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