Behind the Scenes at Lishmans: Why We Did It
Recently we have discovered a new more modern way of getting our message across to the people. We are busy butchers; making pies, producing sausage, curing bacon and hams, and many other things beside which we are particularly proud of. Because of the layout of our shop in this Victorian terrace, much of what we […]
A Salumi Tour of Tuscany
Any fool can know. The point is to understand – Albert Einstein I have read all the books on the science of salami making and cured meat preserving. I have practiced it to quite a degree too. But it’s not until you meet the fathers, sons and families whose lives revolve round it and has […]
Bringing Home the Bacon
What is bacon? Bacon comes from the loin and belly of a pig – and this is either cured in brine, or dry-cured using salt. In the days long before you found a fridge in every kitchen, the curing process was designed as a way of preserving meat throughout the winter. The pigs would fatten […]
Lyon, France
Lyon, in central France, is the third largest city in the country and first became a hub for the silk trade when merchants plied their business there. Situated on the banks of the River Rhone and the River Saone, it’s a beautiful city with fine Bourgeois architecture. Lyon is recognised as the gastronomic heart of […]
A Charcuterie Masterclass
Throughout last year, I have been hosting Master Butchery Courses, with more coming during 2011, in order to pass on the fascinating subjects that I deal with every day to the general public. This week we held a Charcuterie Master Class, where the pupils were taken through the world of pork butchery, starting with the […]