A Charcutier’s Blog
January 2024 Wild Sea Truffle – I was gifted a box full of this extraordinary stuff last autumn and now it is in my freezer. Its siren call is glorious, breath-catching like a freshly opened oyster
This is going to make a surf and turf salami, I am thinking about the tradition of foods around Barcelona which bring sea and hills together, a wild venison salami with the ingredients loved by seafood, garlic, lemon and chilli.