Arlewood Estate assisted by Cat Sharland. Tradition meets meat.

Cat Sharland has worked as a viticulturist at Arlewood in fits 'n' starts (and elsewhere) but has become an adopted member of the ruling Gosatti family. The ritual mincing of the pig was started by the father of current vigneron, Garry Gosatti and a mysteriously named 'Uncle Frankie' over 50 years ago and continues to this day. And while the pigs at Arlewood are pretty shit scared having seen the slaying and eating that goes on around the Arlewood Estate, tradition continues with a fiesta of pig that involves such traditional Italian activities as yelling at each other, gesticulating wildly, drinking home made wine even if they make nice wine in the winery and having Nona pinch your cheeks.

For WISS 2011 two types of sausages were produced. Allegedly. When questioned on the chopping, mincing and flavouring section of the production the secret ingredient was revealed by Garry as 'salt'. We wait with baited breath for the result of this magical inclusion. By all reports it seems there is a northern Italian salami sausage curing at the moment, along with a second snag that has beef in it for hitting the BBQs. Northern Italian music blares from speakers, according to Cat-the-insider, which allows for a noble death and reconstruction of the pig. According to Cat, 'Garry has agreed to this entry based on the fact that we may well win a gold sausage on a plinth'. There may be a few casualties from holding one's breath.

Let us gaze upon Arlewood's WISS making fiesta...

FBI profiling suggests this may be 'Uncle Frankie'

Using the 'Superman' to mince the meat - generational learning

Another generation watches on, I think

A pig in post modern deconstruction