"Hanging" in traditional butchery refers to the practice of chilling or aging meat (suspended on hooks, hence the term "hanging") and game under closely controlled conditions until it reaches the peak of flavour and tenderness, before it is cut up for sale or consumption. The exact duration of this process differs from butcher to butcher but generally speaking, 10 days is more or less considered  the norm.

Connoisseurs will insist on a minimum hanging period of 2 weeks but will not balk at ...


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