Single herd Parmesan used for the supper

In the traditional Parmesan heartland, the foothills of the Parma Apennines, lies the tiny hamlet of Rivalta where Umberto Avanzini, his wife Carolina and son Davide farm 120 cows and make just 3-4 wheels (the average dairy produces 40) of Parmesan a day. To be served on the night with Carne Salata and a wild rocket salad

Purple sprouting broccoli to be served with aioli at the Bread, Wine and Pig supper

Pork scratchings on the menu for Bread, Wine and Pig ?

We have been asked why we have pork scratchings on the menu, when we have all this other posh continental food. Well basically because we love them and when done well, are a gastronomic experience in their own right. Also when you kill a pig you need to use as much of the beast as possible, muscle fat and skin. We are using The Butchery Ltd because of their passion for meat and Nathan's skill with a knife. If you want to buy some of his meat, he can be found on Maltby St, Bermondsey.

This is Trevor from St John Bakery: he's coming to the Bread, Wine and Pig Event.

The Wooden Boards for the supper

Brooke has found these fantastic boards. They are from Rough Stuff boards, English Company who will specially select English oak, saw it, season it for a year and then slowly kiln dry them. Finally the boards are oiled to be food safe.

Each board can be traced back to the tree it came from. Almost a perfect example of reuse, reduce and recycle.

The Bowls have arrived: to be used for the butter bean and chorizo dish

Bowls can be bought at Brookes stall at North Cross Rd, East Dulwich on Saturdays.

The complete dinner set for ready for the supper club