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Published on November 7th, 2014 | by Carlo Mazzarella

6th Place 2015:
Fowl Swine

Suburb: Creightons Creek, VIC
Captain: Matt Fowles
Regional Influences: Region of Northeast Victoria
Style of Salami: Truffled salami
Ingredients: Pork, salt, pepper, garlic, black truffles
Curing Time: 6 weeks

In their words:
A collaboration between a KingValley salami veteran and a group of Strathbogie enthusiasts united by swine, wine and friendship.


About the Author

Carlo Mazzarella



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