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Category Archives: So how do you make that?
Ever since we became interested in making charcuterie the issue of the precise way to dry the salami, chorizo, and hams has been a critical part of the plan. When we made the decision to sell our produce commercially, one … Continue reading
Blood seems to have acquired a negative connotation in cooking in the last few years. Despite the huge amount of iron, and other valuable minerals in blood, getting hold of it is becoming harder and harder. On more than one occasion … Continue reading
Taking a whole pig fresh from the abattoir, and transforming it into the various meat produce we are interested in, is hard work. We started on Wednesday, collecting the pig at noon. As well as our pig, with head and … Continue reading
We are really excited about the charcuterie we are about to start producing. In early February I had identified an old spot at an auction near Cirencester. It was mid-sized (around 35 kg) so needed to grow on before it … Continue reading