15 Jun 2015

Preserving food, from Italian salumi to French charcuterie

From Nine To Noon, 11:31 am on 15 June 2015

Anna Mahy from the Preserved Cook School has a passion for swine, and runs Pig in a Day workshops to teach the traditional methods of preparing it. But it's not just the prosciutto she'll have you swinging in the cupboard. She also likes to cure lamb and duck.