this class was about an hours worth or trimming meat and tying roast and 3-4 hours of prep for sausage making on day 7
My group also made Porchetta: a rolled pork belly
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This is Thee
me
About Me
- Zac
- I recently graduated Culinary School, I'm back at home looking for a job, and spending my free time cooking and documenting what I make... I have a lot of stuff I like on my Amazon Wishlish if you'd like to help me out with supplies to make tasty food. http://amzn.com/w/2V56EU691NU4D
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