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Uploaded by FoodiesSouthWest on Jan 14, 2011
I'm home curing a coppa ham and cataloguing the process. Expertise from charcutier Marc Frederic (www.moorishfoods.com) and meat from Westsways (www.westaways.com) in Newton Abbot. Part one: how the ham started out.
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Well done David.....I just love the idea of trying something a littler different. I have one on the go as well .....Best wishes
Charles
Westaways 1 year ago
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Well done David.....I just love the idea of trying something a littler different. I have one on the go as well .....Best wishes
Charles
Westaways 1 year ago