The Spoils of our Charcuterie Weekend

Our fifth year of Charcuterie turned out our best product, the years of experience

is paying off! We made a wonderful nduja, Tuscan salami, plain salami, pancetta

three different chorizo, copocollo, sobrasada and fresh pork, fennel and orange

sausages.

It took the ten of us two full days of hard work along with some great food and

wine to sustain us to process 100 kilos of pig.

Following are some pictures of the product being made, the hanging and two
months later the dried cured meats spread out and being packaged and divided

up to go good homes!