- Location
- Penzance
recently I have started on a new project, buffalo meat charcuterie. I am finding a new lease of life with this project and am ultra excited. Last year we did a test run of buffalo bresaola, which turned out beautifully, so this time we have opted to turn a whole animal into charcuterie. The company I am using produce amazing tasting products and I am confident that the other products they will be making with the buffalo meat will turn out nicely too.
pepperoni
salami
bresaola
cecina
nduja
and then burgers and sausages for remaining meat that is leftover of course
pepperoni
salami
bresaola
cecina
nduja
and then burgers and sausages for remaining meat that is leftover of course