The coppa, or pork collar, is a cut synonymous with charcuterie the world over. Characterised by it’s natural golden ratio of lean muscle to fat (around 70:30) it has a...
This is a speck-style ham aged off the bone with the skin on after curing with juniper, black pepper and dried bay leaves and then smoked over chestnut wood.
Delicious!
The coppa, or pork collar, is a cut synonymous with charcuterie the world over. Characterised by it’s natural golden ratio of lean muscle to fat (around 70:30) it has a...
They originally decided to start making our version of Bresaola (the Italian favourite originally from Valtellina, a valley in the Alps in northern Italy) to showcase the quality of beef that...
The spice mix for this salami with black pepper is based on an Indian recipe for pickling going back hundreds of years. This is combined with traditional methods for fermenting,...
