Charcuterie Making Weekend

Back in a previous existence we made charcuterie for restaurants we owned in Brighton. We kept a couple of house pigs for our own family and we used local pork and game and herbs from the garden for making salamis and air dried meats. We used traditional artisan methods and recipes. Charcuterie making is just about as satisfying as it gets when it comes to preparing and enjoying food. It is a thoughtful and lingering process, with its roots way back in the annals of food history, long before refrigeration, when meat had to be preserved by salting and drying to eek out over the winter months. All over Europe charcuterie was made to secret recipes, closely guarded from one family to the next.

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Starnash b&b and Retreat. Contact David or Vicky Radtke on 07876255792 / 07710172523