Knappstein winemaker, Julian Langworthy, has eaten enough Prosciutto and watched enough of The Simpsons to know that he and pigs were meant to be together. As a young, cash-strapped winemaker in Southern France he lived on saucisson sec, jambon a l’ancienne, coffee and plenty of wine.

On his return to Australia he started to have a crack at curing in Coonawarra. With subsequent jamon eating missions to Spain (sorry Alana, the word “holiday” was a pretty transparent excuse) he now reckons he’s a bit of a piggy master.

Everyone thought he came to Knappstein to make some of the best Riesling in Australia but it turns out that Clare is also well known for pigs, with the perfect climate for dry curing hams. He’s already set up his own run to produce super tasty specimens. Looks like Homer was right; just like Riesling, the pig is “some, wonderful magical animal.”