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PROGRAMME INFO
Sunday 12:30-13:00
Rpt: Monday 16:00-16:30
From amaranth to zabaglione, Sheila Dillon and Derek Cooper investigate every aspect of the food we eat.
LISTEN AGAIN
Listen to the Food Programme for06 March 2005
PRESENTERS
Sheila Dillon
Simon Parkes
Andrew Jefford
Derek Cooper
Sheila Dillon, Andrew Jefford and Simon Parkes, Derek Cooper
PROGRAMME DETAILS
06 March 2005
Charcuterie

 
Sheila Dillon travels to the birthplace of composer Guiseppi Verdi in northern Italy with two British pig farmers, Peter Gott and Jimmy Doherty, to explore the large-scale commercial methods behind traditional pork production around Brescia.

They visit the Ibis factory with chef Gennaro Contaldo and meat expert Pietro  Pesce to watch the production of various pork products and to find out what lessons they can glean for their own curing processes at home.

With pig farmer Ricky Spriggs they also visit the market in Busetto and the hotel and restaurant in the medieval hamlet of Gello Mattaccino near Pisa where they meet Contessa Guili Rosselmini and learn about her curing methods.

Further information

Jimmy Doherty
Essex Pig Company

Peter Gott
Sillfield Farm

Gennaro Contaldo
Chef,
Passione
10 Charlotte Street,
London W1

Ibis Factory

Relais Gello Mattaccino
Hotel and Restaurant
Contrada Gello Mattaccino, 74
56034 Casciana Terme - Pisa - Italy

Books

On the Farm  by Jimmy Doherty published by Ebury Press. ISBN009189785-8.
      
BBC Food

BBC News Online looks at how changes in the countryside have affected the people who live there - and what they can expect in the future.


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