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.
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!
- Artisan Bacon Flavours and great concepts – research notes
- Bacon/ Ham Recipe Evaluation: 1872
- Basics of Dry Curing
- Beef Heart Pastrami
- Bobotie – its origins
- Christmas Gammon ala Robert and Jaques
- Concerning the Aging of Beef
- Dry Cured / Cold Smoked Bacon
- Ducks and Stuphins – Sausage Makers and their OXFORD SAUSAGES
- Greg’s Ham
- How to Cook a Gammon / Ham
- Robert Goodrick’s Pastrami/Pastrama
- Salumi – from the leg and some salami’s
- The Unknown Cook Book (of Steve Berman)
- Westphalian Hams and Bacon Recipes
- Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ)