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 […]
