TEESSIDE’S very own charcuterie - or meat curing - expert is using an ancient craft ahead of Middlesbrough’s Local Food Weekend.

Peter Walker and his head chef Joe Taylor are using the technique to combine dry-cured salamis, hams and handmade sausages are being combined with Teesside ingredients.

The mouth-watering products are being made at The Curing House in Bedford Street to celebrate the food festival from Friday, September 9 to Sunday, September 11.

It’s the second event of its kind and organisers Growing Middlesbrough want to hear from more restaurants, cafes and food outlets keen to get involved.

The Curing House was one of the first venues to sign up to the inaugural Local Food Weekend in July.

Mr Walker said: “Our interest in charcuterie resulted in a unique concept, bringing an old craft to a new market in Middlesbrough. People often forget that there’s an abundance of the finest quality food produced in this region, you just have to know where to look.”

To find participating food outlets and for further information on Growing Middlesbrough visit growingmiddlesbrough.org.uk.