Category Archives: Meat

‘Nduja

‘Nuduja (pronounced ‘nduya) is an Italian pork salumi (cured sausage), made with pig’s head (but not cheeks – they are use for guanciale), shoulder and belly, plus salt, roasted red chilli peppers and spices. The mixture is squeezed into a pig’s … Continue reading

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Rabbit with Chorizo and Chickpeas

Rabbit is not an indigenous British species, it’s thought that they were brought here from mainland Europe by the Romans or Normans, to farm for meat and fur. Wild rabbit meat is low in fat and cholesterol and it will have … Continue reading

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Piebury Corner

My friend Oli is in London this week, so on Wednesday we met up at the King Charles I and went on a group outing to an award winning pie shop. Piebury Corner came about in 2011, when Paul and … Continue reading

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Gammon with Navy Beans

Gammon is the name for pork which has been cured by salting or brining – it can also be smoked. Meat was traditionally salted and smoked  to make it last longer, but with the advent of refrigeration, this is no … Continue reading

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Cazuela de Conejo

This is a typical Spanish Rabbit Casserole recipe, of which there are many – probably one for each autonomous region, if not each pueblo. Rabbit itself is very much considered meat in Spain, unlike the UK where most people (these … Continue reading

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Germans Gracia

I’d been asked to buy some Jamón for a friend in London, so on my last day, I went to Germans Gracia, a Xarcuteria located near to the friends I’ve been staying with in Barcelona – they buy all their … Continue reading

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Ófis

On Tuesday I went to Ófis for lunch with Oli and Silvia. This is a cozy little restaurant with seating for about 30 people max, so I booked in advance by phone. According to Time Out, it is Argentinian/Italian cuisine … Continue reading

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