In this episode, I visit Lee Moreton on his farm in Cranborne, head butcher at From Salt to Smoke, who are doing incredible things with local meat and farmers to help us make conscious meat choices.
Here we discuss the response from the meat industry to the growing Veganuary trend with the new concept ‘Reganuary’ (Regenerative Agriculture January), which focuses on being truly sustainable. In this episode we look at making the dairy industry more sustainable and how this can benefit the meat industry and the best cuts of meat and seasonal vegetables for a summer BBQ.
Keep updated with the work From Salt to Smoke https://www.instagram.com/fromsalttosmoke/?hl=en
To try James’ recipe mentioned in the episode, check out https://www.maplefromcanada.co.uk/recipes/james-goldings-maple-cured-trout-tartare/