Bryan Martin has issued perhaps the most serious challenge yet. We thought some of the other entrants took things seriously, but Bryan is taking his Ravensworth entries to the next level. Emails that detail production processes, a photo journal of meat activities and a lengthy explanation of his ingredients have all been enlightening. The brows are furrowed, the head is down, this fella is fiending to take out this hokum competition in its inaugural year...
Here is some pig curing. Not a curing pig. That would be pretty amazing though.
Note the bag of mysterious white powder. The judges don't endorse the using of said powder but appreciate Bryan making the offer nonetheless. Please send in unmarked paper bag... That's a whole 8kg of oinker leg.
Check out this good looker after 4 weeks of curing. *wolf whistle*.
Someone said they didn't like Bryan's Sangiovese at cellar door. This is where they ended up... air drying for our pleasure.
Pig neck. Big pig neck.
Here is some salami; just hanging out. Nice shed too Bryan.
When I was a kid I tried this on myself to make things, erhem, grow. Sadly it didn't work out... But Bryan is having a crack at it with his Coppa...
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