Growing up in the Bay Area, Berkeley California, Peter Jackson has always been exposed to great local food. As a young Chef he came across Paul Prudhommes’ Louisana Cooking cookbook which changed his life forever. He knew spicy foods were for him. So after finding he had some extra time when he became a private Chef for a family, he decided to expand his business into the cured meat arena.
Peter shares how he got started creating his own charcuterie line Boucherie Cured Meats. We explore the perils and expenses of using shared kitchen space, what real boudin is, and how to navigate those waters.
If you want to learn more about curing meats, you’re in luck as well, Peter has classes locally where you can learn how to break down animals and make your own bacon.
Peter discusses how important it is to have worked with people who help develop marketing strategies, and materials for your business.
For all of todays’ show notes go to foodcraftsmen.com/27
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Foragesf Underground Market/Kitchen
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