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10 August 2016 - Charcuterie WeekendMid 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, Spani ... Details |