Tag Archives: charcuterie

All that glitters…….

Our prosciutto recently won a gold award at the Aurora International Taste Challenge. We are extremely proud of this achievement and have some exciting news for those who are able to look beyond this challenging year of double twenties. Our … Continue reading

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APPropriately…..

I have APProached this post with APPreciation for all the APPlication over the past month to get things APProved in time. Big APPlause for Will and co at Nologo Studios who have APPlied themselves with diligence and APPeal. Never putting … Continue reading

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Sweetness…….

Life and the universe have a funny way of making connections, renewing them and surprising one with synchronous events. Many years ago and I do mean many. When you could still give someone a hug. The Nokia 2110 had yet … Continue reading

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It’s been bugging me……..

For many years we have been selling our beautiful cured meats in vacuum bags. The process removes all the air from the pack and prevents oxidation and spoilage. It is very effective and is widely used. But, the process also … Continue reading

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The New Normal…….

How does one even start. We are navigating through a sea of daily changes and the only constant appears to be uncertainty. The key to survival is going to be adaptation. Nothing new to Darwin et al and nothing our … Continue reading

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Join the Club………

I do miss listening to Gareth Cliff in the morning on the way to work. Sometimes un PC, often funny and at times quite eloquent, his greatest contribution however was BMAP. I have mentioned this before in a previous post … Continue reading

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A new chapter begins……..

If memory serves, last weekend was the 15th course that I have run in Prince Albert with Jeremy Freemantle. Over the years we have had many great courses and this was definitely one of them. What is also special is … Continue reading

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Thank you Montagu……..

Last weekend I ran the first Montagu charcuterie course. Hosted by the Olive Stone Farm and the Vineyard Country House, it was a great success and a lot of fun. Over the course of 2 days we managed to produce … Continue reading

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Master Class at The Chef’s Studio

Where: 103 Bree Street When: 11th July 2019 18:00 What: Master class in charcuterie demonstrating block work and bacon making. You will also create your own bacon masterpiece to take home and enjoy. Afterwards you will be treated to a … Continue reading

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In my advanced years………….

Due to numerous requests from past course participants we are now offering an advanced curing course. This course is really hands on and you will work your own half a pig, turning it into prosciutto, coppa, pancetta, bacon, sausages, salami … Continue reading

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