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Tasty Devon cured meats on Foodie Friday with Jennie Jarvis from Graze and Flavour which creates exclusive food and drink experiences with Devon's producers and chefs.

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Jennie says:

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It's the start of venison season today - Did you know venison has less fat than a skinned chicken breast? Wild venison salami is great on its own with a glass of full bodied red!

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Cured meat like chorizo is ready to eat after it's lost 30% of its weight.

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It's a myth that our humid climate isn't right for curing meats. You actually need a cool humid environment for it to work