Five cooks who are using their restaurants to churn their own butter and cure their own salumi
Former head chef, Aumbry, Manchester, makes her own curd and cheese
‘You’re making something that you just can’t get anywhere else’
We make coppa from the neck, speck from the shoulder, and prosciutto or jamon or culatello from the back leg
I put some cream into a mixer and beat the crap out of it, and it turned into the most amazing butter I’d ever tasted
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