The reason we went to Tasmania was to go to cooking school. It was our first part of the Tasmanian experience, which stayed with us on the trip. As we got to take some of the goodies we made with us. The cooking school is run by Rodney Dunn, who writes for the Gourmet Traveller. The school is The Agrarian Kitchen, just an hour outside of Hobart in New Norfolk. They have there 5 acres, where they grow their own fruit and veg, and pigs and chooks. So what did we get up to, lots of cooking and eating. Never have I been so full! The menu above is what we made over the 2 day class.
Roy: I have a strong opinion about meat. I think meat should be naturally raised and every part of the animal used in one way or the other. So it was good to turn up at our class with one pig hanging and a whole bunch more snuffling around up the back.
The pigs are a Wessex Saddleback breed, which is a rare breed, but has been making a comeback as more farmers are rasing pigs the old school way.
Just to tease us a bit Rod showed us his meat drying room full of salami, prosciutto and other jealousy causing meats. We did try a few of these as part of dishes and just for trying sake, damn good.
After coffee, some more coffee and some brownies it was time to get down to work. And the first task at hand was the butchering.
The pig had great fat content. You love fat, I love fat, but apparently joe average doesn’t. Thus your standard piggery pig doesnt have much. How did we go so wrong?
Then various cuts of meat taken out. I find this quite interesting as our asian butcher down the road has a much different way of splitting up a pig to the traditional way we did it here.
We made short work of the whole pig and soon had it diced for the sausages we would be making the next day. The meat needs to be quite cold to extrude, so this got a night in the cold room before the next machine encounter.
Well maybe not for everybody.
Lunch on the second day was enormous. But we all ate every single last bit.
lastly our take home bags, filled with goodies like sausages, Cold pressed pigs head (head cheese) and rillettes. The rillettes is just pulled pork eaten cold really. We ate it on the move on top of cruskets, awesome.