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A popular way of preserving beef since medieval times. The meat is soaked in brine and sugar, flavoured with juniper berries and a multitude of spices for a period of between one and three months - so giving it added flavour and good keeping qualities. See our Recipe Section
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.