Local food hero Peter Crumby was inspired by his annual childhood holidays to France and the different varieties of cured meats the continent offered. As an adult, what had begun as an unusual hobby became a passion that grew into the commercial venture that is now The Cotswold Curer. Peter produces a range of salami, chorizo and pancetta, all made from locally sourced free range pork mainly Gloucester Old Spot. Meat curing has a very long history stretching right back to the Romans and so there is a wealth of information available, Peter starts with a traditional recipe and then refines it until it has the distinct flavour he is looking for. With three gold stars from the Great Taste Awards, establishing himself as a key producer throughout the Cotswolds and beyond and appearing on television making salami for Adam Henson and Nigel Slater, Peter is the newest member of Thyme’s team and we are looking forward to developing a variety of classes that explore the art of charcuterie.