we’re covering cured and we’re the guys
behind a lot of the amazing British
charcuterie available and James Italian
and we’re going to show you how we make
it
that’s for Vasu I’m Colin kid myself
Lucy and Matt and Adam the reason we
moved into making these kind of products
is because there’s it’s not something we
traditionally making this country it’s
really important to get the right meat
when you’re making charcuterie products
when when you make a cured of cured P so
it can be covered Bazaar or salami ‘s
you’re going to take about thirty to
forty percent moisture out of that meat
so you’re going to really condense
what’s there so the flavor is going to
be much stronger and it’s going to come
across a lot more in a charcuterie
Paulette and then it would in in like a
steak of something okay so we’re about
to mix our fennel and garlic salami
which is of our version of an Italian
finocchiona
as you can see here we’ve got our spices
ready – now we’ve got salt sugar fennel
garlic rosemary here we have the meat
ready so we’ve got 75 kilos of meat of
which you have a lot of lean meat
different fat meats which we’ll show you
so we’re going to load the lean meat
into the mixer first and the fat will go
in afterwards just to stop it’s over
mixing that fat and breaking it down too
much and we’re going to apply the spices
we’re just going to mix it until we can
see that the spices are distributed
nicely now we’re ready to add their
fatty of meat when you make a salami one
like really really good clean back fat
in there you want it sort of nice harder
sort of fat from the top of the pig
running down the spine or from the top
of the leg or from the top of the
shoulder and that fat are just gonna
make it really flavoured some juicy and
it’s gonna stop it I’m drying out
through the maturation process okay so
as you can see here the meat and the fat
are distributed like quite evenly now
we’ve got spices you can see fennel
seeds everything spotted around there
black pepper and everything’s fairly
even and I’d say that’s ready now for us
to start filling it out into the casings
this is going to be matured for about
eight weeks and it’s going to taste
after the measurements done we’re
filling it out into natural casings so
this is beef middle and it’s part of our
beasts intestines and we’re going to
fill it out we have a vacuum sausage
filler which is going to eliminate any
air bubbles in the salami which is
really important for our product because
there any obviously any air pockets in
the salami is a space for bacteria
development which we do not want in
there
it’s really important we just take a
time thrown out and do a really good job
tying it make sure the salami as tight
as possible so I’m just gonna obviously
prick the salami and the reason to the
reason that we’re doing this is just any
sort of small air bubbles that are just
underneath the casing they can escape
straight away and it could just help any
moisture get out through the case in a
little bit easier so now we’ve hung all
the salami
they’re now ready to go through our
maturation process which starts over
here okay so we’re going to put this
alarms in here and now I’m going to put
a probe into one of the salami ‘he’s
from here the salami is going to be
heated up it’s going to be so omni’s
needs to be slightly fermented which
means in this process we’re going to
bring down the pH level in the meats
which is not going to make it safe to
mature so compared to the salami we just
made and this one’s about five days in
here you can see it’s going to catch a
lovely white mold growth on it already
you can see there the fat and fat just
to pop out a little bit as it’s starting
to lose moisture and lose weight also
over here through the pre maturation
process I have some pepperoni it’s a
little bit darker so this has been
smoked okay so that’s smoked you don’t
really get any more
pepperoni it would generally just stay
that really nice ruby red color okay so
once the salami has gone through the pre
maturation process which takes about one
week it’s going to come over here to our
main maturation room where it will hang
for the duration of the maturation time
until we achieve the right weight loss
and it’s a ready-to-eat product it’s as
you can see in here we have plenty of
stock the product is going to be hanging
in here for between four weeks and even
up to three four months two years we
have coppers all over the roof so we’ve
really using our space well here this
mold is a really healthy this is what
makes our product taste unique nobody
else has got the same mold as us this is
grown completely organically it’s not
out of a packet and this is what’s going
to make our products taste like cobbled
and cured products as we come down to
this side of the maturation room the
products are going to be getting older
and older but the ceramic which we made
earlier this is the same salami but
about six seven weeks old now so this is
nearly ready to pack you can see how
much weight is lost it’s probably it’s
nearly half the size of what it wasn’t
we originally made it and and then it
comes out this side to get packed we
supply a big range of independent
restaurants from small pizzerias and
just sort of small modern British
cuisine restaurants right I was a bigger
restaurant like James Italian barbacoa
and fifteen as well we believe a
charcuterie is a really good option for
people who want to eat less meat when
you come to charcuterie you eat small
amounts and you enjoy it in a much
slower fashion it makes it a more
sustainable process of them consuming
meat because as a whole we need to find
ways to eat less meat so by buying
really high quality products and
consuming less you’re probably just as
happy if not more happier than buying a
lower quality product and eating a lot
more thanks very much for watching this
video if you want to find out any more
about Cobble NP
you can find our website in the
description box below
behind a lot of the amazing British
charcuterie available and James Italian
and we’re going to show you how we make
it
that’s for Vasu I’m Colin kid myself
Lucy and Matt and Adam the reason we
moved into making these kind of products
is because there’s it’s not something we
traditionally making this country it’s
really important to get the right meat
when you’re making charcuterie products
when when you make a cured of cured P so
it can be covered Bazaar or salami ‘s
you’re going to take about thirty to
forty percent moisture out of that meat
so you’re going to really condense
what’s there so the flavor is going to
be much stronger and it’s going to come
across a lot more in a charcuterie
Paulette and then it would in in like a
steak of something okay so we’re about
to mix our fennel and garlic salami
which is of our version of an Italian
finocchiona
as you can see here we’ve got our spices
ready – now we’ve got salt sugar fennel
garlic rosemary here we have the meat
ready so we’ve got 75 kilos of meat of
which you have a lot of lean meat
different fat meats which we’ll show you
so we’re going to load the lean meat
into the mixer first and the fat will go
in afterwards just to stop it’s over
mixing that fat and breaking it down too
much and we’re going to apply the spices
we’re just going to mix it until we can
see that the spices are distributed
nicely now we’re ready to add their
fatty of meat when you make a salami one
like really really good clean back fat
in there you want it sort of nice harder
sort of fat from the top of the pig
running down the spine or from the top
of the leg or from the top of the
shoulder and that fat are just gonna
make it really flavoured some juicy and
it’s gonna stop it I’m drying out
through the maturation process okay so
as you can see here the meat and the fat
are distributed like quite evenly now
we’ve got spices you can see fennel
seeds everything spotted around there
black pepper and everything’s fairly
even and I’d say that’s ready now for us
to start filling it out into the casings
this is going to be matured for about
eight weeks and it’s going to taste
after the measurements done we’re
filling it out into natural casings so
this is beef middle and it’s part of our
beasts intestines and we’re going to
fill it out we have a vacuum sausage
filler which is going to eliminate any
air bubbles in the salami which is
really important for our product because
there any obviously any air pockets in
the salami is a space for bacteria
development which we do not want in
there
it’s really important we just take a
time thrown out and do a really good job
tying it make sure the salami as tight
as possible so I’m just gonna obviously
prick the salami and the reason to the
reason that we’re doing this is just any
sort of small air bubbles that are just
underneath the casing they can escape
straight away and it could just help any
moisture get out through the case in a
little bit easier so now we’ve hung all
the salami
they’re now ready to go through our
maturation process which starts over
here okay so we’re going to put this
alarms in here and now I’m going to put
a probe into one of the salami ‘he’s
from here the salami is going to be
heated up it’s going to be so omni’s
needs to be slightly fermented which
means in this process we’re going to
bring down the pH level in the meats
which is not going to make it safe to
mature so compared to the salami we just
made and this one’s about five days in
here you can see it’s going to catch a
lovely white mold growth on it already
you can see there the fat and fat just
to pop out a little bit as it’s starting
to lose moisture and lose weight also
over here through the pre maturation
process I have some pepperoni it’s a
little bit darker so this has been
smoked okay so that’s smoked you don’t
really get any more
pepperoni it would generally just stay
that really nice ruby red color okay so
once the salami has gone through the pre
maturation process which takes about one
week it’s going to come over here to our
main maturation room where it will hang
for the duration of the maturation time
until we achieve the right weight loss
and it’s a ready-to-eat product it’s as
you can see in here we have plenty of
stock the product is going to be hanging
in here for between four weeks and even
up to three four months two years we
have coppers all over the roof so we’ve
really using our space well here this
mold is a really healthy this is what
makes our product taste unique nobody
else has got the same mold as us this is
grown completely organically it’s not
out of a packet and this is what’s going
to make our products taste like cobbled
and cured products as we come down to
this side of the maturation room the
products are going to be getting older
and older but the ceramic which we made
earlier this is the same salami but
about six seven weeks old now so this is
nearly ready to pack you can see how
much weight is lost it’s probably it’s
nearly half the size of what it wasn’t
we originally made it and and then it
comes out this side to get packed we
supply a big range of independent
restaurants from small pizzerias and
just sort of small modern British
cuisine restaurants right I was a bigger
restaurant like James Italian barbacoa
and fifteen as well we believe a
charcuterie is a really good option for
people who want to eat less meat when
you come to charcuterie you eat small
amounts and you enjoy it in a much
slower fashion it makes it a more
sustainable process of them consuming
meat because as a whole we need to find
ways to eat less meat so by buying
really high quality products and
consuming less you’re probably just as
happy if not more happier than buying a
lower quality product and eating a lot
more thanks very much for watching this
video if you want to find out any more
about Cobble NP
you can find our website in the
description box below
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