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Tag Archives: cured meat
Root to Tail…………..
As food producers it is incumbent on us to make sure we utilise everything. Partly out of respect and partly out of necessity. Whether it is turning pork skin into crackling, making stock out of vegetable peels or bones, or … Continue reading
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
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
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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Tagged bacon, charcuterie, courses, cured meat, food, Prince Albert, sausages
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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
Montagu here we come……
Charcuterie with Richard Bosman Learn how to make your own cured meats at home. This 2 day course covers the basics of charcuterie including how to break down a pig, how to make prosciutto, coppa, bacon, pancetta and guanciale. … Continue reading
Richard Bosman Quality Cured Meats 