These are heads of fresh (wet) garlic from Roussillon in a calibre 70-90. This is the same garlic that goes to make up the very impressive chandelier that we have promoted over the last couple of weeks.
This famous island can be found half way down the west coast of France and it produces some of the finest potatoes. Alcamaria is the first variety and we are offering these flaky skinned potatoes in two calibres; 28-35 and +35.
This Speck comes from Sinalunga in Tuscany and is encrusted in peppercorns. Slow, careful maturing and gentle cold smoking produces a meat that was traditionally eaten in Spring by the workers as they went back to working long days in the fields after the winter.
Traditionally thought of as a Christmas bird, they are also very popular at Easter. The castration in early life produces flesh that is more tender, has more flavour and a higher fat content.The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
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