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A charcuterie making course
In the beginning I decided that I needed to attend a charcuterie course. It was well publicised. It cost quite a lot. I was sure that I would learn a great deal. I was told to bring some pork belly which I had already salted. The instructions were minimal. I did...
Are you Italian? – Or the need for ethnicity in charcuterie
I bought meat from the butcher. They enquired what I was going to do with it. I told them. “Are you Italian?”, they would inquire. Usually accompanied by a degree of interest. Sadly, “no”, I would respond. They would nod, somewhat sadly. I bought sausage and...
Quick Cures
Recently I was shown a Curing Salt product which purported to be ‘quick’, that is to say the representation was that it would transform raw meat into proper charcuterie faster (quicker) than its competitors. I had not encountered such a product before. Indeed it is...
The Cookbook Review (New York)
The Cookbook Review (New York)
A Prosciutto called Bambi
Murray went into the woods recently and Bambi got a big surprise. A leg of venison, skin and hoof on was delivered in muslin one evening. I decided to let Bambi settle in the refrigerator for a week. Then Bambi was butchered to resemble a leg of pork. The result...
Victorian Bar Review
Victorian Bar Review
Australian Hunter Magazine book review
Australian Hunter book review
Herald Sun Review
A very nice article in the Herald Sun on 5 December 2017. What great company to be in! I am very pleased. Herald Sun review 5.12.17
The curing chamber
It became apparent reasonably soon that a curing chamber or location was essential. The winters are long in Melbourne but not by European standards. The suns are extremely hot with temperatures unknown by Europeans. It is not unusual to have a week of temperatures...
Interview on 3AW’s A Moveable Feast
On Saturday 25 November 2017 I was interviewed by Ross Stevenson and Kate Stevenson about A Charcuterie Diary on A Moveable Feast. To listen to the interview click on...
A Pig called Gillian
Gillian was a pig, in fact a big pig. Much larger than anyone realised. Gillian was probably what is best described as a salami pig. The reason being that Gillian is so big, with so much fat that there is little else which she can be used for. We estimate that Gillian...
Culatello, fiocco, noix de jambon
If you do not want to cure a whole leg of prosciutto, break down the legs into small pieces and make culatello, fiocco or noix de jambon (p. 104 of A Charcuterie Diary). Here are culattello and fiocco prior to dry curing. Culatello (left) is the larger muscle group...
Article in The Australian 16.9.17
Peter Booth¹s Charcuterie Diary a porcine obsessive¹s journey (The Weekend Australian)
Prosciutto
Prosciutto Not hard to make at all, but it does take a long time to cure – at least 6 months and probably better after 12 months. Think of prosciutto as an investment. The technique is described on p. 94 of A Charcuterie Diary. Start with some fresh pork leg. After...
A mini smoked ham (Petit jambon fume)
If you do not have the time or patience to smoke a whole ham, try a small piece of pork; say a rolled loin, leg or shoulder. The recipe is on p. 203 of A Charcuterie Diary. This photograph used a rolled leg, it makes a nice small ham. It smokes up very well. The...
Smoked octopus
I was at the markets on a Saturday morning as is my want. Everyone else was at home asleep, as is their want. I was in the meat and fish section but as is often the case I really did not know what I was looking for. It was a long weekend so I decided that I had time...
Bottarga
I have made bottarga with success using trevally roe. The thin lipped female grey mullet having escaped me in recent times. The process is not difficult, follow the steps on p. 274 of A Charcuterie Diary. Start with a nice large fresh roe (trevally, flathead or tuna;...
Culatello, fiocco,
If you do not want to cure a whole leg of prosciutto, break down the legs into small pieces and make culatello, fiocco or noix de jambon (p. 104 of A Charcuterie Diary). Here are culattello and fiocco prior to dry curing. Culatello (left) is the larger muscle group...