|Prosciutto with sliced pears, grapes, Italian blus cheese and crushed walnuts|
Whilst breaking down the pig, the class utilised the parts by making some Coppa ham, Lonza, Pancetta, Prosciutto and Salami all of which they took home.
|Breasola, Pancetta with figs and blue cheese|
Some beef brisket was used to make Pastrami and Breasola was discussed with using silverside and Prosciutto di Anatra made from duck breasts.
|Milano style salami with Coppa ham and an orange & walnut garnish|
The salami that was made was filled into natural ox-casings along with some being made in the bubbly effect artificial casings.
|Peppered Pastrami wrapped gherkins with a mixed olive & garlic centre|
|Coppa ham with Milano Salami and an orange and walnut garnish|
|Lardo cured with garlic salt and melted over some toasted ciabatta bruscetta|
|Cheese bread twirls wrapped in pancetta|
|Take a picture guy's|
|Sally deciding which salad leaf she's going to eat !|
All the lunch items were prepared by Sally and the classmates on this occassion, demonstrating what a fine display a few salumi products can make along with your imagination and flare.