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Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter.
A few months ago Paul Burton, charcuterie manager at Westcombe Dairy in Somerset, posted about something he’d been working on for four years. Derived from the “incredible” pigs at Gothelney Farm, whose meat and back fat were already being used with bull-calf meat to make salami, this new product was being rendered from the leftover fat lining the belly, which is…
