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…]
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…]
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..
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…]
Our resident curer, Matt Bedell had a chat with us about the progress of our curing this week.
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…]
Ferran Adria has been in my world a bit in the last few weeks. Last week it was in San Sebastian for the film about, well, him – El Bulli, Cooking In Progress and now at a talk about his new book The Family Meal at Vinopolis in Borough Market.
I find Michelin dining, for the most part, pretty stiff. I always think I am going to like it a lot more than I end up doing, and rarely do I feel as though I got my investment back. But Noma was different, and so is Extebarri, but that is where the comparisons end.
I am a food tourist. It took me a long time to come to terms with this, but now I have life is now easier. Locations of holidays are more easy to pick, satisfaction more guaranteed. Why then, have I not been to San Sebastian before?
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January 3, 2012 by Eliza
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