There are dozens, possibly hundreds of styles of ham throughout the world, ranging from the prosciutto, Serrano style hams which are sliced very thinly and
Recently I had the honour and pleasure of captaining the British Butchery Team in the second Tri-Nations Butchery challenge. This event pits 6 of the
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,
When I first came to butchery on leaving school in the early 80’s, the first Spring Lamb was a long awaited delicacy which didn’t show
Any fool can know. The point is to understand – Albert Einstein I have read all the books on the science of salami making and
Being the son of a farmer, growing up in the late 60′s and 70′s, Christmas was, and still remains a hugely busy time of year
Highland Cattle. What are they? These shaggy coated long horned cattle thrive on the rough pasture and hillsides of their native Scotland. Probably the most
The first ever butchers tri-nations competition has just been held in the glorious countryside around Queenstown New Zealand. The event involved teams from New Zealand,
What a crazy few weeks we have seen in the meat industry with horsemeat in manufactured products in supermarkets. No doubt this will have reached
We don’t always stock veal chops, but when we do, I always snaffle a couple, purely for quality control. They’re simple and quick to cook,
I find Edinburgh to be a marvellous place to visit. It has history, it’s cosmopolitan, and is the home to some really great food places
Salt’s ability to preserve food was a foundation of civilization. It eliminated the dependence on the seasonal availability of food and it allowed travel over
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