Artisan Curing and Traditional Meat Dishes

These pages are devoted to the curing art.   It is dedicated to Robert Goodrick who’s advice I seek first and foremost.  A remarkable man with remarkable talent, experience, and knowledge.  Then, the amazing people from “The Salt-cured Pig”.  A Facebook Group that changed my world and brought the exceptional within my grasp.

 

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Manifesto of the Artisan Curer.

What you eat should represent what we aspire to as humans; human technology developed from ancient times as we became more sociable; started living together in cities and meals developed into social events. Food changed into an art, and as an experience, certain foods are on par with the most pleasurable physical experiences of humans.

Legendary foods developed around the world.  Sumerian and Roman roast dishes of salted pork and honey dating back to a time before the Christian Era. Tang Dynasty’s Jinhua-hams from China appeared around the 600’s AD.  Cured meats from Italy, Rome, Ireland, Spain were served at banquets for kings and nobility.  Fermented meats, pickled, roasted and cooked.  The change to food as art is believed to have happened on Roman islands like Sicily and Crete.  Flavours and spices reached probably the highest level of maturity around the Himalaya mountains in Nepal, Tibet, Pakistan, India, and Malaysia.

Bringing exquisite products to life in line with these traditions is the goal.  There is simply no excuse for anything less!

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by Robert Goodrick

Index

Artisan Bacon Flavours and great concepts – research notes

Basics of Dry Curing

Bobotie

Bresaola

Concerning the Aging of Beef

Coppa

Coppata

Dry cured/ Cold Smoked

Ducks and Stuphins – Sausage Makers and their OXFORD SAUSAGES

Ham

Jerky

Oupa Eben’s Boerewors

Pancetta

Recipe:  Emergency Sausage

Recipe:  Liver Sausage

Salami

Salumi – from the leg and some salami’s

The Transition of Westphalian Hams