ep 207 - A deep-dive into the world of charcuterie with Matt Hill from Cobble Lane Cured

This week editor Laura Rowe meets with Matt Hill, co-founder of British charcuterie specialist Cobble Lane Cured. They have a really in-depth chat covering everything to do with curing meat including his career in butchery, why ’nduja is the ultimate zero-waste ingredient, and some tips on making, buying and storing salami.


 

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