After a County-wide search that has been on-going for several months, with over 4000 sausages tasted and more than 3,300 votes cast, the most popular
Recently I met a restaurateur on a salami making course where we were both taught by some Italians how to make great salami’s. While chatting
We have just had this report in from Pete, one of our customers, who works for BskyB about a pork pie tasting they held in
This is a great recipe that I have been given by one of the customers in the shop, who serves it at her B&B (Beck
This week, just in time for Easter, we have the first of the season’s new Spring Lamb in the Shop. These lambs are very sweet
This is a great and easy peppercorn sauce to serve with your steak for Valentines Day, or any other special meal. Ingredients: 1 finely chopped
Watch Full Movie Online Streaming Online and Download This week (21st-27th March 2011) is Bacon Connoisseurs’ Week, where those of us that are proud about
This week in the shop we have a special offer on belly pork. This is a most amazing cut, and sadly under-used, although it is
Ripailles is another fantastic French recipe book by Stephane Reynaud, who has written several books in the past, including Pork and Sons (one of my
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
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,
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
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