AndrewNR Posted July 3, 2013 Posted July 3, 2013 Howdy all, This is by no means a traditional thing for me, As I'm just another skippy mutt. However I've always had a thing for traditions and ofcourse food! This is something I've been dabbling with now for as long as I can remember. This year we went bigger and better than the many years before. Just thought I'd share some photos with you all of the delicacies we've kept ourselves busy making down this neck of the woods and some action shots of how. I do this with some of my closest friends, We all share common passions for food, motorcycles and alcohol. Unfortunately not cigars. It's about making the time for good company, drinking and producing good food while you just relax and remember old times. Oh yeah.. majority of this is pork which we've used to make salami and capricuilo, the carcass is goat which was used to experimentally make proscuitto and capricuilo and to just eat..
AndrewNR Posted July 3, 2013 Author Posted July 3, 2013 great stuff. seriously envious. Planning to make it to Havanathon this year, I'll surely bring you a bag
Ken Gargett Posted July 3, 2013 Posted July 3, 2013 Planning to make it to Havanathon this year, I'll surely bring you a bag finally, a reason to attend!
mazolaman Posted July 3, 2013 Posted July 3, 2013 That all looks great, great to see people using all of the animal! Any brawn? Pate? This is a bit disturbing though...
AndrewNR Posted July 3, 2013 Author Posted July 3, 2013 That all looks great, great to see people using all of the animal! Any brawn? Pate? This is a bit disturbing though... Haha that is awesome! Nah no sweetbreads this time around, Usually I stick to duck or chicken for that kind of thing or larger animals for like braises or old style meat loafs.. This may take your fancy, The old italians around here always speak of harder times and eating pidgeon... A local friend does pest control for the old hospital... So... Hospital grade pidgeons!
Duxnutz Posted July 3, 2013 Posted July 3, 2013 Hey Andrew. Any chance you've been to Mario Batali's parents place in Seattle? It's like a small goods Mecca! Was also featured on Anthony Bourdain's No Reservations' Seattle episode.
AndrewNR Posted July 3, 2013 Author Posted July 3, 2013 Hey Andrew. Any chance you've been to Mario Batali's parents place in Seattle? It's like a small goods Mecca! Was also featured on Anthony Bourdain's No Reservations' Seattle episode. Adore Anthony. But no haven't been.. I've been around some of the small meats and curing/smoking houses through Barossa and been lucky enough to spend two days with an italian family actually "Doing the pig". If I was ever there I'm sure I'd love to go... Italy and spain etc..all the places known for cheeses and cured meats.. i could loose myself there forever happily.
Cohiba Stevie Posted July 3, 2013 Posted July 3, 2013 That is seriously impressive mate, well done and thanks for posting the pics. Is this something you do for a living? Looks like you know what your doing anyway. Fantastic.
Deodato Posted July 3, 2013 Posted July 3, 2013 Wow - brilliant effort and quite inspiring. Now I want to get friends together to do the same
Guest rob Posted July 3, 2013 Posted July 3, 2013 Great stuff! Being a wog, I grew up doing stuff liked this and always took it for granted. At the time it seemed like a chore - however now I'm glad I can make my own delicacies, homemade sauces and wine
AndrewNR Posted July 3, 2013 Author Posted July 3, 2013 That is seriously impressive mate, well done and thanks for posting the pics. Is this something you do for a living? Looks like you know what your doing anyway. Fantastic. Thanks CohibaSteve, It's rewarding to see people appreciate the sentiment. I'm a chef by trade but this is kind of unrelated to that. It's all done in my own time at my own expense for personal use. The guys I do it with are a varied bunch too, Guy on the mincer is a painter, Older guy is my Dad his first year doing it this year, The other guy sells behives all over australia etc.. This year was the biggest year we've done, First time for jerky, Revisitting the capricuilo, done 6 this year, only 2 the last time we did it 3 years ago? First time trying the proscuitto's and pancetta.. if it works this year we'll do pork next year.. and.. a grand total of 110kilo's of salami. A years supply between us and the friends we end up sharing it with throughout the year. Wow - brilliant effort and quite inspiring. Now I want to get friends together to do the same Thank you, I'd be happy to give you tips and whatever else I can if you'd really like to try it some time.
AndrewNR Posted July 3, 2013 Author Posted July 3, 2013 Great stuff! Being a wog, I grew up doing stuff liked this and always took it for granted. At the time it seemed like a chore - however now I'm glad I can make my own delicacies, homemade sauces and wine Making your own wine? We must talk! Beer is my next venture, hopefully in a year or two ill follow with spirits made from scratch.. and from there.. wine! or perhaps in between.. depends what is involved.. its all becoming quite expensive for something I do simply for passion/hobby to share with friends.
nonameno Posted July 3, 2013 Posted July 3, 2013 what a fun, interesting and educational thread! thank you for sharing
marty922 Posted July 5, 2013 Posted July 5, 2013 Go pig or go home!! I ;-) When too much meat is barely enough! Love it, thanks for posting.
finecigar Posted July 5, 2013 Posted July 5, 2013 Well done! Looks like a great time with pals! Hungry now Thanks for sharing
AlainZaramian Posted July 5, 2013 Posted July 5, 2013 Looks great! having the skinned, gutted pig lying there brings back memories of my childhood (I have an explanation, I swear). My dad used to take me and my brother out hunting here in Ontario and I'd watch him skin and gut when we got back home. I'd always look forward especially to the duck... now I'm getting hungry...
Hypersomniac Posted July 5, 2013 Posted July 5, 2013 That is awesome. Way to use the whole animal and make some delicious food.
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