LAST Thursday, we had the pleasure of hearing Hugo Jeffreys talk about his charcuterie business - Blackhand Food at Cannon & Cannon Meat School.
Hugo creates Italian style-charcuterie from pancetta to nduja (best described as a spreadable salami made from pork fat and chilli) all from his workshop in London's Hackney Wick. A self-trained salumiere, he started his business in October 2013 after working as a sound engineer, chef and baker. Not only did we get to sample some of Hugo's cured meats - our favourite was the Braun (a cured salami made from the head of the pig [tongue, cheek and ears] with a texture similar to a rough pate), but Hugo also talked through his product line, describing his overall approach to charcuterie. Hosted by Cannon & Cannon at their Meat School, its Meet the Producer talks are a great opportunity to engage with London's food artisans. Cannon & Cannon remains the great champion of British charcuterie and runs regular tasting events and classes from their home at London Borough Market. You can find more out about their courses here.
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February 2017
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