February Updates

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Feb 2, 2017

Freshly made salami ready to start the drying and fermentation process. The reason they are tied is to help ensure there is no air inside - otherwise there's a chance your salami will oxidise and be black when you cut it open.

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Feb 3, 2017

Father, son & uncle all working the sausage meat by hand to combine the chunks of fat. When we asked why they didn't use a machine Gino replied 'You can use a machine, but the machine doesn't have any heart'. I think we all wanted to marry him on the spot.

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Feb 8, 2017

This meat has been hanging for months to get a greater depth of flavour. It is periodically taken down and trimmed back, and any exposed bits of meat are resealed with ground black pepper. This it what gives the meat such a lovely colour on the outside. The colour on these pieces of prosciutto is fantastic - they look like old worn leather saddles

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Feb 16. 2017

Fresher than fresh and homemade. What's not to love? Two different ways of using up the liver and the insides of the pig. Slow cooked in the oven, they were the tastiest bits of cooked meat we've tried in a long time.

Feb 21, 2017

Amazing bacon from the market in Shrewsbury - love the name although pretty sad that we have been conditioned to think fat will make us fat. It's natural, delicious and so much better for you than anything artificial, over processed and pumped with sugar!

Millie Diamond