I’m a meat obsessive. The sight of mouldy hunks of aged meat inspires me. It’s something I threw myself into head first and I haven’t looked back. The dividends of this obsession are large and I’m trying to inspire as many people as I can to follow me on this crazy food journey.

However, I realize it may seem a little daunting. Large chunks of expensive meat that have to be stored in bulky and bespoke DIY curing chambers and the constant invasion of scary multi-coloured mould invasions to ward off may scare you away.

Never fear! There are a few preparations I hope you can have a go at making that don’t require such a high level of commitment straight off the bat. Check out the links below to some simpler recipes that should build up your confidence and get you ready to tackle the more complex stuff.

Green Bacon

Cold smoked salmon

Pancetta

Pastrami

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