A real foodie, Salami Wrangler, pig rearer, charcuterie maker, forager, hunter, sloe gin maker, wood fired oven baker, smoker of foods, and a lover of all things Italian, Barry is obsessed with food.
With a love for all things Italian, Barry has travelled from the heel of Italy, right up to the north; probing the undiscovered Italy, steering off the beaten track and re-defining the culinary ‘Road Trip’, seeking out salumi makers, food producers and local markets.
An enthusiastic self-taught cook, Barry started meat curing Italian style in 2010 on the kitchen table. With scant information available on the art of curing, Barry bought books from America and Australia, written by second and third generation Italians. Not satisfied, Barry wished to get closer to source, buying books on Salumi making from Italy which he has now translated to English, than finally traveling to Italy, working with salami makers in their own factories, learning the skills of the masters, first hand!
Wanting to ‘cure’ Hampshire, one pig at a time, working with producers of local livestock and helping farmers add value where ever possible, Barry established the Hampshire Salami Co in February 2018, and 6 months later Barry was winning Gold and Bronze medals at the British Charcuterie Awards. Barry has now established CURED – the British School of Charcuterie, which in 2019 won Silver in the 2019 British Charcuterie awards, with the Salami School winning golds and silvers in the Hampshire Charcuterie awards, also in 2019.