Le Charcutier Anglais

On my recent trip to Germany where I was teaching charcuterie, I was offered hospitality unlike I have ever received before. (I think I lear...

Chicken gizzard salad or Salade de Gesier is one of my favourite dishes, expecially this time of year where we have a great selection of sal...

Ever wondered how salami is made? Well I can tell you, in brief it is where sausagemeat and fat are mixed together with seasonings of your c...

Recently on Twitter I was followed by a newcomer called @merguezman (aka David Baker) of the new company http://www.provencalspice.com/ who...

You know to-date I have 24 registered followers on my blog of which I am both amazed and proud that they are interested enough to follow my ...

It was this man, Ed Bedington the Editor of the Meats Trade Journal, who asked on Twitter "are you coming to the Butchers Fair?" w...