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Since 1956 Freddy Hirsch has been milling and blending quality ingredients from within their world-class facility in Cape Town
Black & Blue
Packed with a wide range of recipes
It also contains flavour enhancer
Rumps to Rafters South African Since 1956 Freddy Hirsch hasSara Grazia The sausage queen returns in Rumps to Rafters offering another simple series title to guide you through the process of curing whole muscle meats. Using traditional Italian techniques complimented by excellent photography, Grazia offers step by step instructions so you can safely produce your own prosciutto, Calbrian Nduja and Culatello, to name a few, at home. A great resource for any budding curing enthusiast.
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