This article builds on Part 1 of our charcuterie masterclass at Martins Ridge Farm, which was published in Australian Hunter 95. So, if you haven’t seen it yet, you might want to grab yourself a back copy.
Previously, we discussed day one of the course, where Ian Martin - owner of the farm, qualified chef and butcher - introduced us to the basics of animal anatomy and butchering. This was followed by a sausage-making festival that included sausage, chorizo, salami, cotechino and cacciatore.
Like day one, the second day of the course started with the best bacon and egg roll you’ll ever taste. As we ate, Ian explained what we were going to be making. It went something like this: bacon, pancetta, prosciutto, guanciale, porchetta de tête, salt-and-pepper ears, lard,…
