Having been a commercial producer of Charcuterie, I feel I am well placed to give the producers feedback on their products, that they can appreciate...
‘Salami’ Steve started making salami, cured hams and sausages in his garage in Devon before converting it into a Salumeria and launching Good Game as an artisan producer of organic Charcuterie. Steve has a very successful restaurant in Topsham that specialises in American BBQ and great native breed meat. He now teaches Charcuterie at River Cottage and The School of Artisan Food.
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