Great British Chefs Article

May 15, 2016

Tom Shingler, food writer and features editor for Great British Chefs, recently caught up with Colin. The pair discussed the history of British charcuterie and what makes Woodall’s stand out from the other charcuterie producers on the market.

‘We associate salamis and air-dried hams with the continent, but it’s a little known fact that British farmhouses were making their own back in the eighteenth century.’

You can read the full article on the Great British Chefs website.