THERE are some questions which stay questions. And at our Saturday counter, one of the questions which we hear asked more than most is about nitrates and nitrites. N Words: Nitrates & Nitrites Firstly, with one exception, when our producers...
In the 16th century. La Mortadella was so prized that it was several times more expensive than prosciutto or ham. The strictly Bolognese art of reducing whole shoulders of pork down into a fine paste was seen as a consummate...
ON OUR recent visit to Salumeria Agostino, at some point along the remote road taking us up into Sicily’s Nebrodi mountains, Sebastiano stopped the car. Here they are, he gestured. We’d finally come across a herd of his black swine,...
Our products are living products. Today, many salumi are ‘aged’ artificially in stainless-steel clad cold-rooms. Our salumi and cheese are aged naturally, drawing on the rich microbial life of unique environments during their slow, alchemical transformation so looking after them...
