Apprentices Visit Deli Farm Charcutterie
As part of the Fifteen programme, our apprentices go out on sourcing trips to local suppliers as it enables them to get a better understanding of the provenance of the food that we serve. Today, as I write this (‘I’ being ‘me,’ Jo Davey, Fifteen Cornwall’s Marketing Manager), our current group of apprentices are out visiting Deli Farm Charcuterie.
Deli Farm sits on the windswept hills between Delabole and Camelford, close to the rugged north Cornish coast. Martin & Jean Edwards run the show and make award winning air dried Salami & Joints of Meat, using traditional methods combined with modern technology to create perfect climatic conditions for drying and maturing. We’ve been using their products from day one in the restautant and as far as our Exec Chef Neil is concerned, their salamis are as good as any that he’s tasted from Italy.
Deli Farm use prime cuts of meat that are sourced from selected Cornish producers; this is mixed with freshly ground herbs and spices and carefully hand crafted into natural casings. They are then hung up and left to slowly dry; air dried products have a long shelf life and like a good wine improve with time.
Today our apprentices will be experiencing first hand how the salamis, hams etc are produced. Our photographer has gone along with them so next week you’ll be able to see for yourself just what they got up to.
Speak soon. x