by Krystyne | Dec 13, 2017 | Peter's blog
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
by Krystyne | Nov 29, 2017 | Peter's blog
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...
by Krystyne | Nov 28, 2017 | Peter's blog
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...
by Ayden | Oct 17, 2017 | Peter's blog
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...
by Ayden | Oct 17, 2017 | Peter's blog
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...
by Ayden | Sep 21, 2017 | Peter's blog
Peter Booth¹s Charcuterie Diary a porcine obsessive¹s journey (The Weekend Australian)
