By: Sara Grazia
It’s 6am, dark and bitterly cold on a Friday morning, I’m all rugged up in my woolen beanie, coat and the thickest gloves I own and I’m off to go and collect a pig! Today is the first day of a 4 day salami making and meat curing adventure that me, mamma and co. undertake every year. This has been something we’ve always done ever since I can remember.
Back when I was younger, my parents reared their own pigs on the family farm. They were fattened up all year ready for a winter slaughter, something my father got the entire family involved in (and half the neighborhood).I don’t rear my own pigs now, it can get a little difficult in a little inner city Victorian terrace so I rely on local farmers to do the rearing for me.