ep 207 - a deep-dive into British charcuterie with Cobble Lane Cured
By
Published: July 10, 2020 at 12:18 pm
loading...
This week we chat to Matt Hill from Cobble Lane Cured for a deep-dive into the world of charcuterie, including tips on making, buying and storing salami
This week editor Laura Rowe meets with Matt Hill, co-founder of British charcuterie specialist Cobble Lane Cured. They have a really in-depth chat covering everything to do with curing meat including his career in butchery, why ’nduja is the ultimate zero-waste ingredient (make your own 'nduja with our recipe), and some tips on making, buying and storing salami.
Advertisement
Make your own charcuterie with our step-by-step recipes
Comments, questions and tips
Advertisement
Advertisement
Advertisement
By entering your details, you are agreeing to our terms and conditions and privacy policy. You can unsubscribe at any time.
