Three Little Piggies
Three little piggies named Brick, Stick and Straw on the De Bortoli Yarra Valley Estate were given the love with a diet of acorns (which they loved)until they got the chop!
I was lucky enough to be present for Salami Day and experience this tradition and meet the extended De Bortoli family...
One of the pigs made it onto a spit...delicous!
The other two Pigs were cut up with the legs prepared for prosciutto, ribs were barbecued and the rest chopped and minced in readiness for Salami
The Mercuri family (citrus farmers) from Griffith and Leeton carry on the traditional Italian way of making salami.
Cotechino
Cotechino is a pure pork sausage. Prepared with minced cuts of pork, skin of pig, muscle, salt and pepper and is then minced twice, wrapped in skin and cloth and simmered for 3 hours. Spiced with peppercorns and sometimes with wine, sugar, spices, water and natural flavourings.
Salami
All the pig is minced once coarsely, loads of salt is added then pepper and chilli (garlic optional). Next it is mixed well and put into intestine casing, tied and hung for 6 weeks.
Meat and salt waiting to be minced
Mincing in process
Filling the casing -Head Chef Tim Keenan with volunteer, whoops we have a blowout....
Nonna Mercuri in action, she was a pro!
every salami perfect!
Dominic ties salamis so the string supports the weight during the curing process
Last years salamis
One of the three little piggies
Foodies from around Australia sit down to a pork-fest
Sublime cheeses
Roasted chestnuts
Homemade fare from the kitchen of De Bortoli restaurant Locale
Matt Brookes (sommelier from Brisbane's Ortiga) and Steve Webber (from De Bortoli) sample some bloody good wines
and my take on the wine......
Awesome!
did you know De Bortoli wines in the Yarra are biologically Farmed?? and in the Hunter organically Farmed!
i didnt....Well Done guys.....
Should you be interested,
Cooking Demonstration with Head Chef Tim Keenan
What: Cooking Demonstration on what to do with a Pig! All things porcine from the different meat cuts and how to cook them to salami & prosciutto.
When: Saturday 17th July 2010
Time: 9.30am - 3.00pm
Where: Locale @ De Bortoli Restaurant, Yarra Valley
Cost: $145pp includes demonstration, long table luncheon with matched wines, together with recipes to take home to commemorate the occasion.
Stay tuned to their website for more details.
De Bortoli Yarra Valley Winery and Restaurant
Pinnacle Lane
Dixons Creek
Victoria
www.debortoli.com.au
Cheers!
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Martin Duncan is the owner of Freestyle Tout and Freestyle Escape, and is passionate about the hospitality industry.
He is regularly featured in the media promoting the hospitality industry and also consults to others in the industry.
Martin is continually helping to promote QLD food events, such as the Celebration of Australian Food & Wine Noosa Style, Hilton Masterclass and Smartfood.
