Le Charcutier Anglais

Chicken butchery is not difficult, we should all be able to dissemble a bird ready for cooking in portions, but how many of us can actually ...

I have for many years been curing meats by sous vide, as I believe it to be one of the best methods available to achieve success. As time ha...

Some blogs just don't need any words! http://www.spencerfieldspirit.com/pigsnose.html

I was wondering to myself how can you make bacon and scrambled egg look good on a plate, and then Eureka! Bacon rings was my answer, so easy...

Why do we use string? There are many reasons as to why we use string in butchery, some of those reasons are; we can truss a chicken to bring...

You know it is rare to find a real friend, I mean a friend who never judges you, a friend who never asks for anything in return for somethin...

Lorne sausage or the square sausage as it is commonly known, yes, that’s right, you heard me correctly, a square sausage. The origins of thi...