Charcuterie

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  • Host Marked & Kulinarisk Rosenfeldt

    Day two, and I’m quickly clocking up some serious miles. The landscape is pretty much the same so far, wide stretches of arable land, a few small wooded areas, lakes, rivers, sea and lots of windmills. I’m impressed by the amount of arable land that I’ve seen, the only other…

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  • Breathing a Sigh of Relief

    Sometime today a lever arched file wrapped in brown paper will be delivered to our local Welsh Government Office. It marks the culmination of months of hard work, of arguing, stressing, sleepless nights, emails, phone calls and research trips. Today our grant application for our processing facility will be submitted….

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  • A French Jaunt

    Amidst the intensity of paperwork I managed to escape to France for a few days for yet another meaty jaunt. I always think that if people invite you to something that you can turn them down once, but if you do it twice, you’ve probably lost that opportunity forever. So…

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  • Llyr a Dai Womble

    As some of you know, I worked for over eight years in the film and television industry before pursuing a career as a charcutier. Although I’ve been interviewed many times on television for various film projects that I’ve worked on, this will be my debut as ‘the talent’! This Wedneday,…

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  • Ventreche, salt beef and some lomo.

    Two weeks since I returned from holiday and it’s been manic. What have I actually done? Well, to be honest I’m not sure. Suffice to say that when I sat in the armchair in front of tv last night that my eyes were drooping to a close within about ten…

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  • Charcuter-ish

    On Tuesday I made an ambling journey from Charcutier HQ to the School of Artisan Food in Nottinghamshire. With the rising cost of diesel I had to make the journey worthwhile so I planned some stops en route. First up was a visit to Amgen Renewables in Crosshands to take…

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  • Where’ve I been?

    My first December post and it’s damn near to the end of the month. I’ve been slacking when it comes to blogging, tweeting and the like. However, there’s a good reason for that. As soon as I returned from my big North American trip I sat down and tried to…

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  • Obsessive Compulsive

    I’ve mentioned my Mangalitza pigs a fair few times on the blog and on twitter. There’s only three of them but I’m really quite obsessed. I’m becoming some kind of uber-geek on pig raising. My bedtime reading of late tends to be papers on protein conversion in feed and optimum…

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