by Peter Booth | Nov 14, 2018 | Peter's blog
In the beginning I decided that I needed to attend a charcuterie course. It was well publicised. It cost quite a lot. I was sure that I would learn a great deal. I was told to bring some pork belly which I had already salted. The instructions were minimal. I did...
by Peter Booth | Nov 1, 2018 | Peter's blog
I bought meat from the butcher. They enquired what I was going to do with it. I told them. “Are you Italian?”, they would inquire. Usually accompanied by a degree of interest. Sadly, “no”, I would respond. They would nod, somewhat sadly. I bought sausage and...
by Peter Booth | Oct 25, 2018 | Peter's blog
Recently I was shown a Curing Salt product which purported to be ‘quick’, that is to say the representation was that it would transform raw meat into proper charcuterie faster (quicker) than its competitors. I had not encountered such a product before. Indeed it is...
by Peter Booth | Aug 20, 2018 | Peter's blog
The Cookbook Review (New York)
by Peter Booth | Aug 3, 2018 | Peter's blog
Murray went into the woods recently and Bambi got a big surprise. A leg of venison, skin and hoof on was delivered in muslin one evening. I decided to let Bambi settle in the refrigerator for a week. Then Bambi was butchered to resemble a leg of pork. The result...
