cheese and prosciutto party

A tweet about my over-supply of cheeses from Hunter Valley led to an impromptu cheese party at my place. When asked what to bring along my answer of “prosciutto!” saw Helen, Lex, Minh, Richard and Simon bringing a small truckload of porky products


Simon can always be counted on for doing his research- going above and beyond the call of duty and travelling all around Sydney in search of tasty goods. Super thanks for all the prosciutto dude!


BABIES! Look at all the porky babies! My heart weeps with joy at such a beautiful sight! i stole the text from Helen (thanks Helen!):

* AC Butchery, Leichhardt – Prosciutto Crudo made locally and cured for at least 9 months

* Hudson Meats, Surry Hills – Prosciutto San Daniele and Jamon Iberico ($295/kg)

* Pino’s Dolce Vita, Kogarah – Prosciutto made locally from Sweet Bangalow Pork

* Talho Portuguese Butchery, Petersham – Presunto

* Portugese Spanish Butchery, Petersham – Presunto

* Terry White, Randwick – Jamon Serrano and Jamon Iberico ($395/kg)

We were unanimous in our love for the jamon iberico- silky smooth and a flavour so rich that i had to close my eyes and savour. Helen, Lex and Richard had also brought along some prosciutto but uh i dont seem to have any photos of the second platter my bad and um there was bread! And rockmelon! And strawberries lol i am fail


After a dinner at Sahara and massive amounts of prosciutto we barely made a dent in the cheeses! And yes i picked the pink cheese because it was pink…


The presunto from Talho Butchery was pretty salty and in a pork induced haze we started joking about frying it. Chef Lex was up to the challenge and promised he wouldn’t burn my house down.


CRISPY! Oh baby oh baby! Why does frying make things so much tastier!


lol random shot of us taking photos and richard being ninja!