The Salami Man:
Barry Walker – Chief Salami Wrangler and Foodie
Barry Walker is a real foodie, pig rearer, forager, hunter, sloe gin maker, wood fired oven baker, smoker of foods, Salami Wrangler, and a lover of all things Italian plus is keen to get as close to the source of great produce wherever possible. Barry is obsessed with food.
With a love for all things Italian, over the years Barry has travelled from the ‘heel-n-toe’ of Italy right up to the north; probing the undiscovered Italy, steering off the beaten track and re-defining the culinary ‘Road Trip’ with Italy as the focus foraging out the best wine makers, cheese makers and salumi makers as well as the best markets and places to eat.
An enthusiastic self taught cook, Barry started meat curing Italian style in 2011 on the kitchen table, seeking those parts of the house where conditions may be right for hanging and curing salami. Eventually, with a house full of hanging and curing salami, an all consuming passion began and still holds true to this day.
With scant information available on the art of curing, Barry bought books from America and Australia written by second and third generation Italians, because Italy was slow to give up its secrets. In true Barry style, the ultimate forager that wished to get closer to source, Barry sought books on Salumi making from Italy which he has now translated to English, getting closer to source yet again.
Now establishing The Hampshire Salami Co’, Barry wants to ‘cure’ Hampshire, one pig at a time! working with producers of local livestock and helping farmers add value where ever possible.