It’s not without a great deal of pride and excitement that my Charcuterie experiments are complete. These meaty gems have been hanging around since November and every few days Ive been out there poking, peeking and perusing their porkine perfection. Finally this morning i tried them for the first time and they are excellent if I had to be critical I’d say that they are a little fatty but they taste great.
I’ve experimented with lots of self sufficiency brewing, growing, rearing chickens etc and Charcuterie has been just as pleasing, rewarding but more importantly better quality and cheaper. The last local made chorizo I bought was £5 for one a little larger than a normal sausage. The 3 salamis and 2 chorizos I’ve cured has cost less than £10.