;){kind=logo}
Neil Jewell from Bread & Wine Restaurant, shares insights into charcuterie trends in The Sunday Times
Posted by Carmen Arendse on 22 August 2017 4:35 AM CAT
Why are more people making it at home?
It’s about going back to basics and knowing more about where your food comes from, and importantly what goes into it.
The most popular to make…
People are always blown away by making their own bacon.
Talking about accompaniments…
The simple stuff: bread, butter, crackers, pickles. Stick to the basics and do them well.
What are you doing differently now than you did 20 years ago?
Less is more. I add less to what I’m curing to show off the flavour of the meat better—I suppose if we wanted to be fancy we could call it the terroir of the pig.
The next big thing in charcuterie?
The more extreme cuts: so ears, cheeks, trotters, head, more offal.
And the worst thing you’ve seen?
Biltong bacon. I mean it’s cooked bacon that goes cold into a bag and is sold as biltong—it’s not.
Tip: Our next charcuterie workshop will take place in September 2017. Space is limited to just 12 participants, per course, so early bookings are essential! To book please contact Tina Jewell on +27 21 876 4004 or via email on tina.jewell@moreson.co.za
