I got hooked on working with meat from the first time I assisted my father in his butchers’ shop. Here I learned the very basics from deboning, food safety, regulations, to the basic in the field of Charcuterie. The Charcuterie aspects of working with meat is what sparked my big flames of passion. For this reason, I decided to take 2 internships in Sweden to specialize myself even further. I consider myself an advanced beginner Charcuterier with a long road to go. I will take you with me on my journey of further specialization.
I got myself a second hand kitchen machine. In the hopes to save time and become more efficient. This will open up new content for the future. Since, it as the option to attached a sausage stuffer. […]