What is the difference between involved and committed?
In a ham and egg breakfast, the chicken was involved, the pig was committed.
I love that joke. It conjures up the very differences that help define ‘artisan’ to me.
So in my capacity as Head of Butchery & Charcuterie at the School of Artisan Food on the Welbeck Estate, I sent out that joke as an invitation to several involved and committed British Charcuterie companies to join us here at SAF for a day of meaty talks about “the emerging state of British Charcuterie.” At least that’s how I described it. The response was strong, the turn out was epic and as 18 people (with a few special guests dropping by) came together around our Butcher’s Table, it was clear that there is indeed a new British Charcuterie movement strongly afoot. Look who showed up…
Meet a winner.
Meet Le Winner.
Meat Mr. Charcutepalooza- Peter Barrett.
If you want to know what happens when hard work, determination, and tenacity intersects with creativity and passion…a bit of good pork, hop over to www.acookblog.com and read all about Peter’ year of making charcuterie. The last posts detail his whirlwind French Grand Prize from Paris to Gascony and back to Paris with the all the good food in between.
From market pique-niques to French family lunches, authentic cassoulet to duck breasts grilled over an open fire, oysters to Basque treats…a good time was had by all. Merci Madame Brouette! Merci the Charcutepalooza crowd! And merci Peter Barrett for telling your stories.
Bonjour from Gascony.
Bonjour from the Winner of the Charcutepalooza’s Grand Prix.
Want to know what Peter Barrett is seeing and thinking?
Want did he have for lunch and dinner, and lunch and dinner?
How much foie gras can he eat?
Will he eat a cassoulet?
Inquiring minds want to know.
Just click here!
Bravo, Bravo, Bravo to you all!
And especially to Peter Barrett, the persistently innovative, mouthwatering edgy talent from cookblog who swept the votes to become the Grand Prize Winner of the ‘Year of Meat’ called Charcutepalooza.
Peter’s contemporary tastes on traditional charcuterie reflects a new look at the oldways of curing and cooking we are discovering across the globe. I like it. I like the slipping of a bit of dried duck breast into a bowl of noodle & soup and the shaving of an overcured bresaola to make dashi. His Lamb Pastrami was damn cute and on cue and the miso-ed bacon tarte renversée an invitation to jump the traditional Gascon ship.
If you are following that great global charcuterie project- Charcutepalooza either virtually or in your own kitchens, then here is a special cadeau from us admirers- here on the Gascon Farm.