Chewing the fat

Sue admits that she just adores pigs but has to balance that with her love of charcuterie. Luckily, we have Chloe Wilcock of Oink and Udder who explains how she raises happy pigs in a stress-free environment, to ensure they make the best dried meats, bacon and sausages. Needless to say, after that Jane and Sue go on a marathon charcuterie tasting session.

Bill Gardner of North Charcuterie has brought in a splendid selection of his cured meats including salami, salchichon, chorizo and a very spicy sobrasada. It's all very Spanish inspired but using the best UK ingredients possible.