Matthew is inspired to make prosciutto after checking his friend Ross’s efforts. He tests his skills at carpentry and makes a pig sty, then sources two piglets from Jen, a local pig farmer and former vegetarian. It will be months until they're fully grown, so in the interim he buys a pig which he has butchered, a leg of which he turns into prosciutto. Not wanting to waste any of the animal, he learns traditional ways to prepare offal from a Serbian friend, and enjoys full Serbian hospitality, if not the offal so much! The flavour and abundance of Tasmania’s summer bounty must be captured, so Matthew picks and preserves the last of the summer apricots, greengages and strawberries.