Having worked in the meat industry for more than 25 years. Rich has gained an appreciation for the high quality British meat as well as an admiration for those who produce it.
During this time, he has developed expert knowledge of well reared, ethically farmed livestock, along with humane and correctly observed slaughter practices. Rich applies an holistic approach to butchery by combining these crucial factors with his knowledge of whole carcass butchery and charcuterie.
This approach has enabled him to not only to help others from outside the industry fully appreciate what is involved in producing quality meat, but to also gain the practical confidence to butcher meat for themselves and create their own charcuterie products.
Want to take your artisan charcuterie skills to the next level? This four-day course will teach all you need to know including fundamental butchery skills, curing methods, smoking techniques and more.