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Homestyle Farm-to-Table Pig Butchering in the Heart of Northern Tuscany

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Manage episode 520106829 series 3369914
Content provided by Wendy Holloway. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Wendy Holloway or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

This episode is a special re-release of one of my most engaging and talked-about podcast conversations ever—an unforgettable look into true farm-to-table life in northern Tuscany.

James Martin brings to life one of his richest memories: a homestyle pig butchering carried out with his dear friend Armando in the most unassuming of places—Armando's mother's garage. Armando has since passed away, but the spirit of this story, and the tradition it captures, lives on as one of James's best.

James describes how he, Armando, and a handful of local men gathered at dawn, working shoulder-to-shoulder to break down the pig and transform it into an astonishing array of Tuscan specialties in the span of a single morning. He shares memories of Armando's skill, the camaraderie of the day, and the incredible lineup of pork delicacies they created: velvety sausages, rich head cheese, and the celebrated Lardo di Colonnata.

  continue reading

120 episodes

Artwork
iconShare
 
Manage episode 520106829 series 3369914
Content provided by Wendy Holloway. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Wendy Holloway or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

This episode is a special re-release of one of my most engaging and talked-about podcast conversations ever—an unforgettable look into true farm-to-table life in northern Tuscany.

James Martin brings to life one of his richest memories: a homestyle pig butchering carried out with his dear friend Armando in the most unassuming of places—Armando's mother's garage. Armando has since passed away, but the spirit of this story, and the tradition it captures, lives on as one of James's best.

James describes how he, Armando, and a handful of local men gathered at dawn, working shoulder-to-shoulder to break down the pig and transform it into an astonishing array of Tuscan specialties in the span of a single morning. He shares memories of Armando's skill, the camaraderie of the day, and the incredible lineup of pork delicacies they created: velvety sausages, rich head cheese, and the celebrated Lardo di Colonnata.

  continue reading

120 episodes

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