Olive Magazine
Storing salami and British charcuterie in three images

ep 207 - a deep-dive into British charcuterie with Cobble Lane Cured

Published: July 10, 2020 at 12:18 pm
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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.

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Make your own charcuterie with our step-by-step recipes

Charcuterie Meats for a Cold Meat Platter

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