Experimental salamis and other cured meats in the time of Brexit
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A book collating quotes lifted from The rise of British charcuterie by
Tony Naylor published on Guardian online Wed 19 Apr 2017 15.11 BST
https://www.theguardian.com/lifeandstyle/2017/apr/19/british-charcuterie-industry-cured-meat and marbled meats loosely inspired by Trealy Farm's veal, pork, sage & thyme salami; Moon's Green's fiery 'nduja; Trealy Farm's blood, red wine and chocolate salami; Capreolus' air dried beef (bresaola); Cornish seaweed and cider salami; Trealy Farm's sweet smoked paprika chorizo;
Blackhand's coppa; Tempus Charcuterie's chesnut smoked coppa; Tempus Charcuterie's King Peter Ham and Tempus Charcuterie's achari spiced salami.

It's basically a sign of the times.

Thanks to Simon and Ira at London Centre for Book Arts for all their help and to Daniel for showing me how to use the spiral binder.

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