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? I have been a fan of Herbert for at… [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…]
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December 22, 2011 by Eliza
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