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February 2011

Cured – Lindy Wildsmith

Last year I was contacted by Lindy Wildsmith requesting my knowledge of curing hams as she was writing a book and the subject of curing and preserving meat, fish, fruit and vegetables. Her book is now out and this is a truly great encyclopedia for those of you who are interested in this subject. It […]

All New Master Butchery Class for 2011

For 2011 I will be holding a brand new Master Butchery Class-and I am really excited about it! The new class will be Salami Making, held in my flagship Ilkley shop. Salami’s and other cured meats make up a considerable part of many people’s weekly shop, but how many people know the processes behind them? […]

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