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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 •

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charcuterie course

charcuterie course
Trevor shows us how to truss the huge sausages with string. The weight of the huge sausages will be carried by the string and not just by the casing at the end of the sausage. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.
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