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Le Charcutier Anglais: PRESS RELEASE
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Saturday, 3 August 2013. Wednesday 31 July 2013. HAMPSHIRE CHARCUTERIE TAKES A BOW. After two years of training and hard work a group of local pig farmers today unveiled their own range of charcuterie to the public. The producers were honoured to welcome HRH The Countess of Wessex to their stand at the New Forest and Hampshire County Show to officially launch Hampshire Charcuterie. 8220;Hampshire Fare has worked closely with local producers to deliver an innovative project. We are extremely proud of ...
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Le Charcutier Anglais: Hampshire Charcuterie Launch at the New Forest Show 2013
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Monday, 12 August 2013. Hampshire Charcuterie Launch at the New Forest Show 2013. A few pictures from the recent Hampshire Charcuterie Launch at the New Forest Show which was unveiled by the Countess of Wessex. I didn't have the Countess on my radar as being a "Foody" how wrong was I, she chatted at great length about food, including mentioning her family butcher and that she had recently tasted some fabulous mutton charcuterie at the Kelso Show.. Sarah Hunt the Food and Farming section show organiser.
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Le Charcutier Anglais: March 2013
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Saturday, 9 March 2013. Jambonneau de Poulet or stuffed chicken legs, is a simple dish to make and one where you can impress your friends or anyone else that may turn up unexpected and all with just a little knowledge on how best to butcher your bird. Having checked my fridge and my larder, I've found a carrot, some asparagus, chicken and mushroom pate (coincidence) along with a tin of cream of chicken soup (another coincidence). Now place some filling into the space where the thigh bone had been along w...
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Le Charcutier Anglais: May 2013
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Monday, 20 May 2013. Italian Salumi Day at Empire Farm. Recently we held an Italian Salumi day at www.empirefarm.co.uk where we started with a whole half pig to butcher Italian style. The class all got a chance to take part in butchering sections and had we had known that Andrew from Hong Kong was an Ear, Nose and Throat Surgeon in his day job, we would have given him the head to work on.(next time Andrew! Prosciutto with sliced pears, grapes, Italian blus cheese and crushed walnuts. Take a picture guy's.
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Le Charcutier Anglais: November 2013
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Thursday, 21 November 2013. PORK - Preparing, curing and cooking by Phil Vickery and Simon Boddy. Well Christmas as certainly come early for myself this year 2013, for it is mid Novemeber and whilst I was enjoying a Full English breakfast it was quite apt that my postman arrived clutching a brown parcel with a book inside explaining how to make those all important breakfast ingredients like; sausage, bacon, ham and much more. Of coarse they do. Http:/ www.kylebooks.com. Posted by Marc Frederic. There are...
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Le Charcutier Anglais: July 2013
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Saturday, 27 July 2013. Charcuterie the craft of salting smoking and curing. Having read the revised copy that was sent to me recently, my gut re-action was to respond to the publisher and jokingly say. I think it's the 2nd best book on the subject of charcuterie in the marketplace". However these guy's havn't yet met me so I'll withold using my sense of humour and give a sensible and worthy response. Well that's how their book reads and feels whilst thumbing the pages. Le Charcutier Anglais - July 2013.
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Le Charcutier Anglais: The Rusty Pig
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Wednesday, 21 August 2013. Recently I visited the Rusty Pig in Ottery St Mary in Devon with my good friend Mick Whitworth the editor of the www.finefoodworld.co.uk. We are so lucky that Robin Rea a local lad who after working with such people as Michael Caines and Hugh Fearnley Whittingstall as come home to open this bijou cafe/charcuterie/restaurant.. Like these diners, myself and Mick enjoyed the breakfast. Back in 5 Oinks. And see for yourself what they do. Posted by Marc Frederic.
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Le Charcutier Anglais: Thee: Salami Cabinet
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Wednesday, 5 March 2014. Being in the world of Salumi and Charcuterie I'm often approached to evaluate products, some companies even ask me to endorse their products with some offering cash to do so. Well I've never gone down that road and if I evaluate something then it will be because I wish to and usually because I find it positive to do so rather than dwelling on issues of negativity. Recently I was introduced to Julie Croker of www.angelrefrigeration.co.uk. Qoute promotion code: LCA. Le Charcutier A...
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Le Charcutier Anglais: Charcuteria
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Sunday, 4 May 2014. Charcuteria: The Soul of Spain. Recently I returned from Asia having been away for many weeks, this always endures having to face a large amount of mail including all those bills that require paying. However on this occassion instead of facing the drudgery of official brown envelopes I was pleasantly surprised to see a large package that had been delivered from the United States. In fact it was sent from publishers www.agatepublishing.com. Posted by Marc Frederic. Le Charcutier Anglai...
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Le Charcutier Anglais: April 2013
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Tuesday, 2 April 2013. Le Charcutier Anglais - Ebook Version. Well it's been a long journey for those that have been asking for an ebook version of Le Charcutier Anglais, however I can now inform you it is finally here:-. Just click here for more information https:/ itunes.apple.com/gb/book/le-charcutier-anglais/id623237925? Charcuterie a taste for the future from the past". Posted by Marc Frederic. Subscribe to: Posts (Atom). Charcuterie a taste of the future from the past. View my complete profile.