Slow Pig 2013 Slow Pig morning tea. The pigs. Learning how to make the salamis. Stuffing sausages into netting will help them keep their shape as they hang to dry. Lunch break. Wild fennel seed, chilli paste, capsicum paste, dried chilli, black pepper, salt. Calculating the amount of salt to add. Sausages hanging to dry. We’re all experts now! Enjoying a rib cooked over the coals with a squeeze of lime. Finishing the day with tastings of the sausage filling cooked over Mallee coals & a glass of red. Capocollo.