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A Charcuterie Masterclass

Throughout last year, I have been hosting Master Butchery Courses, with more coming during 2011, in order to pass on the fascinating subjects that I deal with every day to the general public. This week...

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Bacon Conoisseurs’ Week

This week (21st-27th March 2011) is Bacon Conoisseurs’ Week, where those of us that are proud about the bacon that we are producing, like to make a noise about it! All this week we have some special...

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Bringing Home the Bacon

What is bacon? Bacon comes from the loin and belly of a pig – and this is either cured in brine, or dry-cured using salt. In the days long before you found a fridge in every kitchen, the curing process...

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The Joys of Spring Lamb

When I first came to butchery on leaving school in the early 80’s, the first Spring Lamb was a long awaited delicacy which didn’t show itself until the Easter period. Last year’s lamb had all but dried...

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Behind the Scenes at Lishmans: why we did it

Recently we have discovered a new more modern way of getting our message across to the people. We are busy butchers; making pies, producing sausage, curing bacon and hams, and many other things beside...

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