Hey there! Ever heard of Peter Booth? He's the genius behind "A Charcuterie Diary," and guess what? He's inviting you to dive deep into the world of charcuterie with him at Martins Ridge Farm. Picture this, a full-on, five hour workshop where you get to roll up your sleeves and learn from Peter himself. Talking a hands-on experience starting with the basics of butchering half a pig, moving on to crafting your own scotch for coppa, rolling and curing bacon for pancetta and kassler, not to mention whipping up some prosciutto, guanciale, and even porchetta de testa. And it gets better - the day kicks off with some of Peter's home-cured bacon, includes a hearty lunch, and wraps up with a chilled beer and a stunning charcuterie platter to enjoy. Sounds like a deliciously educational day, doesn't it? Proudly supported by the Shoalhaven Food Network as part of the Autumn celebration of Food.