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Mid July was spent with a group of friends for our annual charcuterie weekend on a farm on the outskirts of Ballarat. There were sixteen of us in the team that turned 115 kilos of pig into all forms of deliciousness. We made Coppacollo, Pancetta, Soppressata, Tuscan Salami, Spanish Chorizo, Lonza, Cotechino and plain Salami.
It was hard work interspersed with some fantastic wine and food. All present love their wine and food and all cook exceptional well. Everyone pitched in and we had big breakfasts to start the hard days work followed by beautiful lunches on both Saturday and Sunday, although not long enough! However we did have to go back to work for our dinner. The dinners were long, delicious and a bottle or two or three of some great wine was imbibed.
A great weekend with a group of wonderful people. Now we just have to wait for the fruits of our labor while our babies cure.
Cheers, Michael @ Wineseek
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