Carcass to Coals- A Melbourne Food & Wine Festival Event
A pig's tale – a journey from the whole, broken into shorter stories from nose to tail. Slow-roasted over coals, smoked amongst embers, charred on the grill.
What: A hands-on experience with Melbourne's most outstanding butcher, Troy Wheeler, who will break down a whole pig piece by piece for Hobba owner and chef Josh Powell to cook amongst the coals, earth and flame. Producer Lauren Mathers from Bundarra Free Range Berkshires will bring the whole hog to the table straight from the paddock, um, via the slaughter house of course.
The day will include choosing organic goodies to cook with the pork grown by Angelica Organic Farm, drinking Bress apple cider and regional wine, eating lots of delicious Berkshire pork, learning about each cut and how to butcher from a carcass, the best way to cook each bit and other valuable tid bits from Chef Josh Powell and Troy the Butcher including using an Argentinean Parilla Grill to cook a whole little pig. You might even learn a thing or two about free range farming pigs...
Bring your coolbags and eskys as you'll be taking home your handy work after breaking down a pig barrel. You will also be throwing together some delicious sides to go with the pork that you will pick fresh from the garden, just the way Josh does in Hobba with whatever he can find in season.
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