Trip To Crotone Italy for Master Charcuterie Training May 26, 2022Italy Stagionello Trip At the start of May I was lucky enough to be in Crotone in Italy attending a course in meat processing and curing. Stagionello are a company...
N'duja Dressing | Chef Series With Douglas Staton | 1.0 May 23, 2022N’duja is hugely popular these days, in fact it is now consumed more commonly in the UK than it ever has been in Italy. In Italy its more of a...
How To Make Prosciutto - Duck Prosciutto November 16, 2020If your new to the world of charcuterie, and looking for an easy win this is the project for you. Duck prosciutto was one of our first home curing projects...
How To Create A Well Balanced Charcuterie Board October 20, 2020Charcuterie boards are a delicious start to any dining experience but with so variations to choose from where do you start? Coppa, Nduja, Salami, Prosciutto the list of possibilities continues....
Nitrates | Is Sodium Nitrate Food Safe? and Nitrate Free Bacon October 19, 2020Nitrates | Our thoughts & the facts Why use nitrates? Nitrates or Sodium Nitrates to be exact are critical to the food safety of cured meats. They not only act...
Are These The Best Brioche Burger Buns In Town? October 16, 2020The Brioche Bun AKA the Bread Roll is the make or break for any burger or sandwich you make. Follow this simple recipe and you won't go far wrong. We...
