Wairarapa award-winning charcuterie specialist and butcher Rachel Priestley is hosting the first Outstanding Food Awards Dinner at her Greytown restaurant, La Pancetta Rachel Priestley, aka The Prodigal Daughter, makes fresh salsiccia (sausage) and cures whole cuts for Pancetta, Prosciutto, Coppa and Bresaola. The Prodigal Daughter uses free range Longbush pork for her fresh salsicci and other products, depending upon availability, … Continue reading Outstanding Dinner at Award Winners Restaurant La Pancetta, Greytown