Tammi will demonstrate how to break down and bone out half a pig, teaching you where your bacon, pancetta, guanciale, and other delicious bits for curing come from. We’ll take you through the basic recipes for curing at home (bacon, ham, pancetta, coppa, noix de jambon…).
We finish the day with a barbecue of Jonai Farms single-estate sausages served with a seasonal salad, and sourdough bread fresh from the oven.
We are a family of ethicurean farmers & meatsmiths raising rare-breed Large Black pigs on 69 acres of volcanic paddocks just outside Daylesford, Victoria.
We sell our uncommonly delicious ethical pork and beer-fed beef through the farm gate shop and through a delivery box system to Ballarat, Woodend, Castlemaine, Bendigo, and hubs across Melbourne.
Email us at firstname.lastname@example.org or ring Tammi on 0422 429 362
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