Smoking, brining, potting, drying

The ancient art of preserving meat developed over thousands of years before the modern era of refrigeration. More than a means of making food last, it has found varied cultural expression in many delicious products we are lucky enough to have inherited. This inheritance is particularly relevant today to people  interested in sourcing their own meat and in knowing its provenance; and  keen to have in their pantry products with the wonderful textures and flavours we enjoyed before current factory-processing practices.