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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 sausages are tied up for hanging. The string between the sausages ensures they do not stretch with their weight. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.
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