January Updates

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Jan 26, 2017

This evening we are in Pietrasanta, Tuscany and lovely Gabriella cooked dinner for us in her home. Here she is in her kitchen explaining what we were about to eat - the most amazing seafood. Ready for a full day of butchering and salumi expertise tomorrow.

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Jan 27, 2017

Let the sausaging commence. We ate the raw sausage meat after it was seasoned and before it was put into the casing. It was so creamy and tasty. A secret mix of spices - the 'drugs' as they call them - a splash of wine and garlic too. 

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Jan 29, 2017

Looking back into the butchers shop from the curing room. This afternoon we travelled to Simone's butcher shop in Lari, Tuscany. We learnt how to make fegatelli (faggots) with an in depth look at proscuitto, salting, ageing, deboning and slicing.

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Jan 30, 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 your salami will oxidise and be black when you cut it open.

Millie Diamond