Hello, I’m Kimberly Killebrew and welcome to Daring Gourmet exactly where you'll find delicious originals, revitalized classics, and simply downright good eats from worldwide!
Hello Ralph, I fully grasp your premise but a chef’s prerogative to produce and experiment is what adds existence, flavor and variety.
We've got four in-household slaughterhouses Outfitted with essentially the most progressive technologies, with automated procedures to make certain a higher slaughter capacity.
Over a aspect note, the “weird Fluro pink colour” you mention is one thing known as curing salt that preserves color and is particularly an age-old custom in French charcuterie earning and past. Reply
We have been really demanding in our curing and transformation procedures, which we Mix with the newest engineering. Owing to this, we make exceptional sausages, hams and shoulders.
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«J’arrive tout de suite» : Benjamin Castaldi débarque avec près d’une heure de retard dans sa matinale d’Europe two