The awesome folks at Native Breeds are looking for a trainee charcutier to work with them at their headquarters in Gloucestershire.
Overall, Native Breeds are looking for someone who is very interested and committed to learning about making Charcuterie and interested in the values of the company, and are very willing to train and invest in someone who is able to acquire the skills needed. These guys are the best in the trade and working with them in their small team, you will soon learn the ancient skills of curing and preserving. This is a fantastic opportunity to get valuable in the artisanal making rather than the industrial scale of charcuterie.
If you are interested in the job, you can get in touch with them by contacting Graham by email at firstname.lastname@example.org or by getting in touch with us.
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 here, or here..
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 at a market stall in the summer when it was bucketing rain from above in Bristol.
Cut to now, Graham’s almost alchemist mind has been a key part of developing a range of unique products – using a pig that is unusually fatty and also with a unique meat texture has lead us to look at the way we do things much more closely than if we had a run-of-the-mill pig. His experience has been an invaluable element to our making.
I hope these critters didn’t end up in the smoking oven…
It’s like an institution in Texas, only meatier. Barbecue is talked about with the kind of reverence given to ex-Presidents and football (American football, y’all…) but to be honest, our experience with it has been a little so-what, so far.