蜜芽传媒

Charcuterie is a real speciality in much of the rest of Europe and yet here in Britain we haven't really had a reputation for dried and cured meats, and yet with some of the best raw ingredients of anywhere in the world, there's no reason we can't do our own salamis and bresaolas and prosciuttos or at least our own versions of them.

Which is where one man in Braunstone in Rutland comes in...