Last week I wrote about getting to know my clients before they even arrive. Often our friendship continues after they leave. There’s the chef from Santa Barbara who came on a private tour in 2009. I visit her and her husband, and now their young daughter, every time I go to see my sister in Los Angeles. When I send a newsletter, it’s such a pleasure when previous clients reply filling me in on what they’ve been up to. And of course some people return for more tours and courses.
Then there are the triumphs of participants on my courses. Stuart Busby, development chef for Laverstoke Park in Hampshire, England, came on the Advanced Salumi Course in February.
Laverstoke Park is an organic-biodynamic farm based on the principle that our health depends on the food we eat. Stuart went straight back and, using their farm pork, made the soppressata (a type of head cheese) he had learned from Ismaele Turri on the course. I heard from him shortly afterwards:
‘I entered two products into the Charcuterie section of The Great Hampshire Sausage & Pie Competition last week. We were awarded a gold for the soppressata and the judges’ comments were “only one soppressata fan on the panel but he said it was faultless”! We also entered Organic Beef Biltong which won a gold award and also best overall Charcuterie product for Hampshire 2014.’
I phoned Ismaele excitedly who said he was very happy for Stuart. I expect he was also proud to have had such an able student.
Soppressata is made from boiled pig’s head, and sometimes the offal is added too. It means something like ‘pressed from above’. After the hand-chopped meat is stuffed into a casing, weights are put on top and it’s left to cool overnight.
Stuart himself added: ‘Great things can still be produced from the humble pig’s head with a little spice and a lot of love!’
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