In order to learn how to make the best dry-cured sausage, we travelled to Italy, the land of the most delicious cured meats. Here we apprenticed with renowned butchers. It was the Savigni family who taught us how to make a decent dry-cured meat, and let us in on which parts of the pig are used for the tastiest sausage. We also worked at Dario Cecchini’s butchery, preparing the delicacies for his restaurant and butcher’s shop to the tunes of The Beach Boys. But it was Carlo Petrini, founder of Slow Food International - dedicated to good, clean, fair food - who taught us the most valuable lesson about ethically sourced meat. And although his values around where our meat comes from seem so logical, meat with a decent back-story is still not always on the menu.