Irish Bresaola Charcuterie

Irish Bresaola Charcuterie

Tried my first attempt at making some Irish bresaola charcuterie and what is this I hear you ask? It’s a cured meat that’s served thinly sliced along with salads or a cheese board. Bresaola is an unusual one as it requires both a dry and wet cure. It’s really a simple recipe to try. Once its cured it can be left hanging in the kitchen for a month or two to mature and then used as required.

Using a recipe from the fantastic Steven Lambs book The River Cottage Curing & Smoking Handbook .ย Its possible to tinker Continue reading

Cooking on the new stove


Cooking on the new stove is amazing, we can start off a pot roast for example on the cooker then leave it sitting on top of the stove bubbling away slowly all day.

Since we moved inย we have spent all our time and effort setting up the smallholding, knowing that everything we done inside the house was pointless as we needed to completely renovate the house. There was one exception, the heating! We took my old log burning stove with back boiler with us and plugged it into the existing heating system but it was only 21.7KW and totally not sufficient to heat the house. It’s rated for 6-8 radiators & domestic hot water and couldnt manage the 36 radiators Continue reading