Update On Deli Farm Sourcing Trip
Ok, so I blogged at the end of last week about our current apprentices visiting Deli Farm and promised to come back and update. Quite often, I go along to the sourcing trips myself, but I couldn’t make this one, so I’ve spoken to Neil (Exec Chef) about what they got up to….and it goes like this:
On arrival the group split into two. Half went to visit the windfarm that Deli Farm have on their land. Basically they are very self sufficient and generate all the electricity that they use, but they still sell some back to the National Grid. The other half stayed on the premises whilst Jean talked them through the process of making Coppa, something we use a lot of in the restaurant.
Coppa is made from the neck of pork. It is rubbed in salt and spices and left in the mixture for a month, but after a couple of weeks it’s re-rubbed and put back. After a month, it’s encased in cows intestine and then hung in a humidity controlled room (the humidity is crucial to the process). Once white mould appears on the coppa and the AW (available water) is tested and is at the right amount, the Coppa is good to go. The process is a bit more technical than this, but I didn’t want to get too bogged down in all that and just outline the general process.
So that’s it for Deli Farm. All of the images are available to view on our facebook page….not sure how to link there right now but will find out and get back to you. In the meantime, you’ll find us if you put Fifteen Cornwall into the search box.