Boodarai's photos with the keyword: cotechino

The cotechino poaching happily. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

The cotechino are ready to be poached in the huge saucepan. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

We begin putting the cotechino ingredients through the grinder. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

We begin putting the cotechino ingredients through the grinder. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

The ingredients for the cotechino are mixed thoroughly. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

The ingredients for the cotechino are mixed thoroughly. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

All of the ingredients for the cotechino. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

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.