There’s no use pretending otherwise. Today’s foray into the back catalogue is inspired by National Salami Day, which is not until next week and which is, frankly, deeply underwhelming. It does, however, remind me of one of the very first episodes of Eat This Podcast, recorded a little more than 10 years ago at the Oxford Symposium on Food and Cookery.
Jan Davison talked about The Authentic Air-Cured Sausages of Europe at the symposium on Wrapped & Stuffed Foods. She then sat down to talk to me for what became the second ever episode.
Like good salame, Eat This Podcast ages well and keeps forever.
Here’s to the next season, coming soon.
All the best