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