WEDNESDAY 2ND SEPTEMBER - 6:00 PM
Our collection of cured meats were inspired by Italy, but often they are described as charcuterie - a french word.
Matt, who knows more about meat then most, balances this knowledge with deep passion and experience both in the UK and France. He is perfectly apt at navigating the differences of salame and charcuterie and talk us through the basics of curing, the differences between regional cured meats including British and the continent and anything else that you have ever wondered about this fascinating topic.
You will leave this talk knowing your coppa from your lonza and your salami from your salume. Job done.