The whole Pig

The whole Pig

"When I married you 10 years ago I never imagined this scene". Not long after I started reading and researching, taking notes and writing down recipes, John returned home from work one day to find me sawing open a pig's head at a picnic table.  A full pig lay out near by, no longer recognsable as just joints but garlicky salamis, spicy pepperoni, boxes full of salt hiding future food triumphs, containers with golden liquid with cuts destined to be hams and bacon suspended in their golden glow.

What fascinates me about charuterie?  Or about bread making, cheese making or pickling for that matter?  It's the simple way you can take one humble ingredient, like pork or milk, and transform it into something else far more glamourous. 

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Preserved Eatery and Cook School, Market stall, Preserved Eat

2i Waipapa Avenue
Diamond Harbour
Christchurch

03 3294 465