Boodarai's photos with the keyword: coppacollo

Michael fondles the finished coppacollo. A few hours later and the collagen paper had turned a coppery red from the spicy moisture of the meat. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

The spice-covered coppacollo is wrapped in collagen paper, then (with the help of this rather lewd contraption) elasticised netting is pulled over it in a double layer, to keep it tightly squeezed. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

The spice-covered coppacollo is wrapped in collagen paper, then (with the help of this rather lewd contraption) elasticised netting is pulled over it in a double layer, to keep it tightly squeezed. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

The coppacollo is washed with red wine, massaged with olive oil, then rolled in a mixture of spices. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

The coppacollo is washed with red wine, massaged with olive oil, then rolled in a mixture of spices. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.

The pork coppacollo (made with pork Scotch fillet) that we salted the day before was ready to spice and wrap up for curing. At the two day "Art of Charcuterie" course run by Trevor Perkins at String + Salt in Warragul.