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Latest Comments

• Phil Young on The Thurlaston Sausage: Hi, it depends on the type of sausage. Th…
• Phil Young on Lonzino - Finished: Thank you. Yes, make allowance for the …
• Philip Atkinson on The Thurlaston Sausage: Hi Phil, In regard to your answer to joe …
• Ricky Nash on Lonzino - Finished: Hi, I’m still using your calculators, bes…
• Phil on Bresaola - Recipe and Calculator: You’re correct 15-21 days would be fine. …
• Den on Bresaola - Recipe and Calculator: Hi Phil, thank you for the recipe and the…
• Phil Young on My Favourite Bacon: Hi Joe Of course you can. What is bac…
• Joe Alessi on My Favourite Bacon: Hello, great website, can’t wait to give …
• NeilE on My Favourite Bacon: Many thanks Phil, and no problem mate! Th…

Links

Some links to friends of Local Food Heroes:

• Great Food Club - For discounts on Local Food.
• One Legged Robin - One man's adventures making cheese and charcuterie
• Wrightfood - A great site about Salami & Cured Meats.
• Cured Meats - Another great site about Salami & Cured Meats.
• Rockingham Forest Cider - Local Cider.
• It's not F****** Rocket Science - Hazel Paterson's superb blog.