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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
The meat is divided into piles for the different charcuterie we will make. The fat is also divided into different piles depending on its quality, for different purposes. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.
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