WE'RE thrilled to be publishing our interview next week with Hugo Jeffrey of Black Hand Food (soon to be Autumn Yard Meat). Here's a quick preview.
Hugo Jeffreys is a man passionate about British meat. “I’m often greeted with the comment that Italian or Spanish salami is cheaper and just as good as what we produce here but I can’t agree. Here, we are getting really good meat that isn’t industrially processed as it is elsewhere in Europe.”
A self-trained charcutier, Hugo made his first salami in January 2013. “I started with a very elementary set-up in the form of a fridge in the basement of my then house share, and just fermented things for several weeks.” Of this first salami, “the flavour was so good and so much better than anything that I had tried before and a lot of that was down to the meat. It just seemed a very natural thing to start Black Hand. It was obvious that I should be selling it to people, and showing what we can do in this country.”
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