May Updates

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May 2, 2017

This is Vitalina. Her tiny dairy sits at the mouth of a gorge in the foothills of the Apennine Mountains in Italy. When she was younger, Vitalina worked in a paint factory. She was there for 20 years and enjoyed it but eventually realised that her frequent stomach aches were caused by the paint fumes and she left the job to concentrate on her family, farm and cheesemaking. Her family have been cheesemakers as far back as anyone can remember. This is her tiny dairy where she makes cheese using a wooden stick and her hands in a big old pot. She is one of the happiest people I have ever met.

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May 11, 2017

Spent the day butchering a full pig carcass here in Sweden. The pigs are so big that a full one can't hang from floor to ceiling so we've had to do it in halves. This is the meat for sausages from the shoulder. Lots of juicy fat!

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May 12, 2017

Packaging up pancetta has been the name of the game today. Plus some obligatory pig feeding, gardening and woodland walking.

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May 15, 2017

Shoulder trimming and classification this morning in the charcuterie. We are using a German classification system to section out the meat so we can make sausages and other yummy things.

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May 16, 2017

One more pig to get through. I thought it might be hard going from feeding the piglets to butchering a pig carcass but actually when you have it hanging in front of you it becomes a piece of meat with endless possibilities. I'm so glad to be somewhere I can see and be part of the entire process from start to finish. It means when you start cutting the meat you're very grateful for all the work that has gone into the animal and you try to appreciate and use every last bit.

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May 18, 2017

Yesterday's haul of Bloody Mary sausage hanging and ready to be cut and packaged. Had some for dinner last night and they were really tasty - although maybe some Worcester sauce would be a good addition. I'd quite like to experiment with vodka in the sausage, as well as horseradish - although it can be pretty volatile to work with. Maybe cook them in a horseradish sauce. Mmmmm.

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May 23, 2017

The glorious maturing room Kristofer has in the charcuterie. I dream of a room like this, but for now I will make do with taking in everything here that I can! Beautiful pieces of meat from lovingly reared animals.

Millie Diamond