“It’s my livelihood,” he continues, as he hands over the hair nets, preparing us to enter the realms of the Salt Kitchen Charcuterie. Before we make our way into the space, we dip the soles of our shoes in a container filled with disinfectant. The health and safety regulations surrounding the charcuterie are as stringent as they come.
Inside, Mick’s team is working hard on netting some freshly cold-smoked pork. The pork is aggressively spiked to protect the inside and allow it to breathe before it’s taken to the cool-room for 24 hours. “Then we take it to the drying room where it stays for about 12 to 16 weeks,” Mick explains. The paddock-to-plate process isn’t quite as swift as it sounds. It’s a labour of love, patience, and passion.