Salami day - jonais farm

[philmud]

Just thought I'd give this a plug here, Jonais Farms produces ethically raised, free range pork. They are running a couple of "salami" days this year where you learn how to prepare and cure delicious piggies - at $100 a head it's cheaper than other charcuterie courses I've seen. I'm going to go to one of them & check it out. No affiliation BTW

Er, link: http://www.jonaifarms.com.au/salami-days/

 

[Mardoo]

And just in case you want to combine that with beer they've teamed up with Holgate for a Good Beer Week event:

http://www.goodbeerweek.com.au/events/view/52/Beer+n+Butchery

 

[manticle]

Possible source for swap day spit Vic swappers?

 

[Mardoo]

Yum! Piggy!

 

[philmud]

I've sent an email asking to attend 07th June salami day.

 

[New_guy]

Sounds great!!!
Might join you

 

[philmud]

Ok, so I went to this yesterday & it was thoroughly worthwhile, lots of hands on sausage making, as well as other bits and pieces (eg: picking apart a pigs head for pâté de tête). They started with a whole pig, most of which became salami, but Tammi showed is how to make proscuitto, coppa, and a couple of bits & pieces. Lunch was delicious & there were bits & pieces of the pig to eat all day (a previously prepared pâté de tête, ribs, pork patties etc). Well worth the money, perhaps not advanced enough for anyone who's done some of this stuff before, but otherwise I strongly recommend.

 

[Beertard]

Well I'm drooling, sounds awsome.

 

[philmud]

I should mention that we all got to take a couple of salami home to cure, and a few of is lucky ones got a noix de jambon to cure as well. Mine is on salt as I type and my salami are curing in the garage