Simple Charcuterie: How to make Bacon. Beginner’s method 1

Simple Charcuterie: How to make Bacon. Beginner’s method 1

Bacon is a hugely versatile ingredient and a long established favourite among meat eaters (as well as the crippling blow to many ex-vegetarians). A good dry cured bacon is both delicious and essential in a full English Breakfast. However, many of us opt for the cheaper…

Simple Charcuterie: How to make Duck Prosciutto

Simple Charcuterie: How to make Duck Prosciutto

Dry cured, uncooked and air dried ham sits somewhere near the pinnacle of the Charcutiere or Salumiere’s craft. A high quality Parma ham can fetch a vast price and rightly so. It’s hugely unrealistic to expect to get anything like those results in a new…

Simple Charcuterie: How to make Confit Duck

Simple Charcuterie: How to make Confit Duck

Confit Duck is a pretty classic French dish and is one of the oldest forms of meat preservation. You can buy this tinned, but it’s incredibly expensive. We’ve been making duck prosciutto for some time here at The Miniholding. A whole duck works out at…

Simple Charcuterie: How to make Biltong

Simple Charcuterie: How to make Biltong

We’ve done a few examples of simple charcuterie over the past 18 months or so here at The Miniholding and I’ll be making guides for them as and when they are repeated. Eating meat that’s never been cooked is easy to do if bought at…