In this third film with Tom Adams and 451 we go inside the freezer and get a rare insight into the usually hidden world of pig husbandry. This is the equivalent of the meat lover’s private view and we join Tom in ‘the exciting fridge’ at Warrens the butchers.
This is the world of dry aging. The Himalayan salt creates an especially dry atmosphere and an expensive and bespoke product. Unlike the big commercial farmers who are selectively breeding for large litters, large carcasses and lean protein – for Tom and his butcher, it is all about the fat. For this to be right for cooking and eating it has to be hung for long enough and chilled gradually so that the muscles don’t contract and cause the meat to become tough. It’s a watchful process. The most important aspect in all of this is the relationship between between chef and butcher.