I am really relieved that when we butchered we decided, by minimising the risk and maximising on the reward, we would remove the 3 muscles in the legs and cure them separately. By doing so we were able to trial a few different styles of cures – one of them wet brine, some others dry, some… [Read more…]
December 22, 2011
Last week I was at One Pig, a aural trace of a pigs life from the comforts of the farm to my fork. The very same day I had just returned from Wales, where we celebrated by slicing up our first samples of our hams. Timely? You could say that. I have been a fan… [Read more…]
November 30, 2011
I can sometimes look towards what is happening in Brooklyn, New York, and feel as though somehow we are missing out on something quite special. They are creating a micro-cosmos of creativity, a lot of it surrounding food and therefore sprouting artisanal small businesses. There is someone making Ricotta – Another a bee-keeper. Ironically enough,… [Read more…]
November 28, 2011
After curing in brine or in a dry cure for nearly 3 weeks, we pulled out the muscles and lardo last week to place in our temperature controlled ‘cupboard’ to proceed on the final stages of the fermentation. After some disappointment with our Salami’s we were very curious to see what the muscles were… [Read more…]
November 28, 2011
Chen Chen is a product designer. That is about all there is to know about Chen on the website. But the thing that got my attention is the brilliantly poppy Cold-Cuts coasters. As soon as I have a drink to coast, I am going to get myself a joint of meat.. You can buy them… [Read more…]
November 23, 2011
Carl Warners book Food Landscapes is a delicious look into the world of food, but not in the plated variety – More Willy Wonka on meat acid. I can’t help but feel this one is a little ‘red riding hood’ but it could just be the tones..
November 22, 2011
November 21, 2011
Our current project wouldn’t be possible without the kind services and skills of Graham Waddington. Graham has been at the leading edge of British made charcuterie for over 10 years. Graham was one half of the fabulous Trealy Farm, and is now operating a smaller, more development lead operation called Native Breeds. We met Ruth… [Read more…]
November 18, 2011
Our resident curer, Matt Bedell had a chat with us about the progress of our curing this week.
November 7, 2011
We are doing it. Finally. And it’s more exciting than I ever thought it would be. Our first animals have been slaughtered and the curing has begun. Having talked about this for so long, that now that we finally are doing it, it feels quite unreal. This process is a research project. We like both farms,… [Read more…]
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January 3, 2012
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