Series 1 · Episode 3
Anthony breaks down a side of pork and shows us where the major cuts come from. In rural Victoria he visits a rare breed pig farmer before getting into the kitchen himself to show us a simple, yet delicious crumbed pork cutlet recipe.
Ben Milgate and Elvis Abrahanowicz of Porteno in Sydney cook a whole pig on the spit and Kylie Kwong shows us her favorite pork belly recipe. Legendary meat man Tony de Palma goes through, step-by-step, how he makes the perfect prosciutto and Anthony prepares a delicious salami under the guidance of artisan makers, Quattro Stelle.