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Meat of the moment
Ed Smith gives us the lowdown on the inaugural British Cured Meat awards
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A year at the Market: easy experimental
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Let’s do lunch: presa roll
A flash-fried cut of Iberico pork, with padron peppers and cabernet sauvignon vinegar
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100-day old chicken
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What it takes: making Parma ham
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Root and branch reform
Market Life pays a visit to Andalucia to meet the farmers behind Food and Forest