British Charcuterie
Food writer Tim Hayward goes in search of British charcuterie and finds it's closer to home than he thought.
Food writer Tim Hayward goes in search of British charcuterie - the preserved meat that we tend to think of as Contintental. He finds that making it is thriving and closer to its origins in the home than he had expected. He meets a couple whose hobby smoking meats has turned into a career; a shopkeeper, a publican and a restaurateur who cure hams and salamis on the premises for customers, and a pig farming family who have taken to curing their own pork. He learns about the British traditions of salting and pickling meats and talks to author Lindy Wildsmith about how we can do it at home - and even has a go at making his own bacon.
Producer: Harry Parker.
Last on
More episodes
Previous
Next
Broadcasts
- Sun 13 Mar 2011 12:32麻豆社 Radio 4
- Mon 14 Mar 2011 16:00麻豆社 Radio 4
Featured in...
In Praise of Meat
A selection of programmes celebrating the best of British meat
Great British Foods
The Food Programme takes a lip-smacking look back at some of the foods that make Britain.
Download this programme
Subscribe to this programme or download individual episodes.
Can comfort foods really make you feel better?
Yes they can, says Sheila Dillon.
Podcast
-
The Food Programme
Investigating every aspect of the food we eat