2017-18 Edition www.gff.co.uk
A supplement to
GUIDE TO BRITISH & CONTINENTAL CHARCUTERIE
Charcuterie chefs 12 inspirational recipes to get your customers thinking beyond the platter IN ASSOCIATION WITH
FIND MORE THAN 70 PRODUCERS & SUPPLIERS INSIDE, PLUS: VIEWPOINT
Gill Mellor of River Cottage
PROFILE
Leeds food hall Ham & Friends
INTERVIEW
Charcutier Ltd’s Illtud Dunsford
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Guide to British & Continental Charcuterie 2015-16
A supplement to Fine Food Digest
WELCOME ????????
Find a supplier...
Knowing how to use charcuterie in tasty and appealing dishes is key to its growth By Mick Whitworth
BELLOTA bellota.co.uk Since it was founded in 11 A Pinch of Salt 1998, importer Bellota has Adlington 11 The Artisan Food Co concentrated on providing 11 a full range of acorn12 The Bath Pig fed Iberico charcuterie, 11 Beal’s Farm including hams, chorizos 11 Bellota and other cuts of meat. 11 The Biltong Co Its Chorizo Reservas, 12 Blackhand rendered from white pigs12 Brays Cottage in La Rioja, are available as Brindisa 12 dulce and picante variants, Bumble & Boots 12 both of which are gluten-,12 Campsie Glen Cannon & Cannon additive, and preservative12 Capreolus Fine Food free. 15 The Charcuterie Board Aside from Bellota’s 15 Charcuterie Direct range of Iberico and 15 Serrano hams, owner Nic 15 Charcutier Ltd Chiltern Charcuterie Tolhurst says the company’s 17 Cabezada de Lomo – a 17 Connemara Fine Foods marbled, aged tenderloin17 Corndale Farm Cornish Charcuterie cut – has proved popular 18 with customers. Crown & Queue 17
EDITORIAL DIRECTOR, FINE FOOD DIGEST
IT’S YEAR FIVE of FFD’s Sell More Charcuterie campaign, and once again it kicks off with our comprehensive annual guide to who’s who in the sector. The 2013 edition listed 41 companies. This year’s features a stonking 73 producers or suppliers, most of them British – a mark of how far the sector has come in five short years. When we began the Sell More Charcuterie programme – supported by a bevy of industry sponsors and our publisher, the Guild of Fine Food – we wanted to help ensure a “strong and stable” market for the emerging British artisan meats sector by encouraging delis to refresh their charcuterie offer. • VIEWPOINT: In fact, small producers Gill Mellor – p5 tell us, much of the growth in the past two or three years • PROFILE: has come not from retail but Ham & Friends – p8 from foodservice. Whether • INTERVIEW: that means country-house Illtud Dunsford of restaurants, streetfood vendors or city centre bars, it tells us that Charcutier Ltd – p44 knowing how to use charcuterie in tasty and appealing dishes is key to its growth. That’s why, in this year’s guide, we’ve given more space than ever to recipes from chefs and charcuterie enthusiasts around the country. As River Cottage group head chef Gill Mellor suggests on page 5, there’s a lot more to charcuterie than laying it out on a platter – a message independent retailers are well placed to get across to shoppers. Later this year we’ll be working with online recipe specialist Simply Good Food TV to create a series of charcuterie recipes that delis and their customers can access online. Keep an eye on FFD for more news on this, but meanwhile you’ll find a dozen inspirational dishes in this guide. Try them yourself, then pass on the best to your customers and let’s get them cooking.
Inside
A-Z of charcuterie suppliers
EDITORIAL editorial@gff.co.uk Editorial director: Mick Whitworth Editor: Michael Lane Assistant editor: Lauren Phillips Reporter: Andrew Don Art Director: Mark Windsor A supplement to
ADVERTISING advertise@gff.co.uk Sales director: Sally Coley Sales manager: Ruth Debnam Sales executives: Becky Stacey, Maria Burnett GENERAL ENQUIRIES Tel: 01747 825200 Fax: 01747 824065 info@gff.co.uk, www.gff.co.uk ADDRESS Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Gillingham, Dorset SP8 5FB UK
A supplement to Fine Food Digest
PUBLISHED BY The Guild of Fine Food Ltd www.gff.co.uk © The Guild of Fine Food Ltd 2017. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. PRINTED BY Blackmore, Dorset
Curious Foods 18 Cwm Farm 18 21 Deli Farm Charcuterie Delicioso 18 18 Districts of Italy Donaldson’s of Orkney 18 18 Duchy Charcuterie Dukeshill Ham 22 22 Emmett’s The Fine Cheese Co 22 22 Forest Pig Charcuterie Gwella 26 25 Great Glen Charcuterie Harvey & Brockless 26 Isle of Wight Biltong (Greef’s Beef Biltong) 26 Ke Nako Biltong 26 Kent Collection 26 Lisduff Bacon 26 26 Lishman’s of Ilkley m-eat! Biltong 29 29 Macneils Smokehouse Man From The Mountain 29 Marsh Pig 29 Mediterranean Direct 31 31 Mevalco Moons Green 31 33 Negroni The New England Boar Co 31 North Wall Charcuterie 35 Oxsprings 35 Patchwork Paté 35 Peelham Farm 35 35 Ramsay of Carluke The Real Boar Co 35 The Real Cure 35 Redhill Farm 36 Ross & Ross 36 Rutland Charcuterie 36 Serious Pig 36 Somerset Charcuterie 39 Spanish Ham Master 39 Stornoway Black Pudding (Charles Macleod) 39 Suffolk Salami (Lane Farm) 39 Tenuta Marmorelle 39 Three Little Pigs 39 Trealy Farm 39 Weald Smokery 42 Wenlock Edge Farm 42 Woodalls 41 Woodcock Smokery 42 Woodside Fine Meat 42
Guide to British & Continental Charcuterie 2017-18
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Guide to British & Continental Charcuterie 2015-16
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@patchworkfoods A supplement to Fine Food Digest
VIEWPOINT
Charcuterie is thoroughly underrated as an ingredient By Gill Mellor
LAST WEEK, I made a dish that was so delicious that everyone who ate it asked me for the recipe. I looked at them all and said: “you don’t need a recipe for this – it’s so easy!” The dish was roasted asparagus & scallops with air-dried ham – three ingredients that go together really well. The balance of flavours and textures was perfect. Sweet tender scallops, delicate spears of fresh asparagus and rich salty air-dried ham, crisped to a T in the heat of the wood oven. This isn’t so much a recipe, as an assembly of ingredients that complement each other. For me, it was the ham that formed the bridge between the asparagus and scallops. It added an incredible level of depth to the dish. I could have kept the ham raw, but sometimes it’s great to cook with it as it has so much character. When I look back at some of my favourite recipes, quite often they will include charcuterie in some shape or form. This might have something do with the fact that I’m a massive fan of the pig, and everything that can be made with it. But also, at River Cottage, it’s been about creating dishes using what we had hanging in the charcuterie fridge. In many instances, I’d almost consider charcuterie a seasoning. In others, it’s big, bold and in your face. Either way, charcuterie is throughly underrated as an ingredient. Some of my favourite combos include grilled oysters with chorizo & chopped parsley, lentils with guanciale (cured pigs’ cheek) & green herb sauce, seared squid with morcilla & smashed white beans, and fried puffball with pancetta & sage. In all these cases, I’m using three or four Gather: Everyday seasonal simple ingredients, recipes from a year in our landscapes by Gill but it’s the sweet/ Meller (Quadrille, £25) savoury quality of the cured meat that Photography © Andrew Montgomery really brings them together. It’s well worth experimenting with your charcuterie. Keep it simple and remember, you don’t need a lot: a little goes a long way. There are craft charcuterie producers popping up all over the place, many of which are making really amazing products in a respectful and ethical way. So why not try something other than laying it out on a platter? A supplement to Fine Food Digest
GROUP HEAD CHEF, RIVER COTTAGE
PEARS WITH CRISPED KALE & LARDO This interesting combination works well because everything is so perfectly different. Make sure the pears are at their most ripe, so that they are full to bursting. The kale should be as dry as bone, the definition of brittle; and the lardo, pure fat — both salty and sweet and unbelievably buttery — should be cold. Together, these ingredients make an extremely balanced and delicious salad. If you find lardo a little too extreme, try a lovely cured pancetta instead. Ingredients Serves 2 100g (3½oz) curly kale,stripped of any thick stalk 2 tablespoons extra-virgin olive oil 2 ripe pears 8–12 very thin slices lardo or cured well-marbled pancetta 2 teaspoons runny honey 3 or 4 thyme sprigs, leaves stripped and lightly bruised juice of ½ lemon salt and freshly ground black pepper Heat the oven to 120°C/235°F/gas mark 1.
Method 1. First, make the crisped kale. Wash the kale, then spin it in a salad spinner until it’s really dry. Tear the leaves into large pieces and place them in a bowl with 1 tablespoon of the olive oil and a good pinch of salt. 2. Using your hands, mix the leaves well to coat in the oil. Line a baking tray with baking parchment, then arrange the kale in an even layer on the tray and place it in the oven. 3. Bake for 25–30 minutes, turning the individual leaves once or twice during cooking, until they are nice and crisp. Remove the leaves from the oven and allow to cool. 4. Divide the cooled, crisped kale equally between two shallow bowls. Quarter and core the pears and tuck them in between the kale leaves, again dividing them equally between the two bowls. 5. Drape 4–6 slices of lardo or pancetta over and around the kale and pears on each plate, then trickle over the honey, the remaining olive oil, some thyme leaves and a drizzle of lemon juice. Season lightly and take to the table immediately.
Guide to British & Continental Charcuterie 2017-18
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A promotional feature on behalf of the Guild of Fine Food
All you need to know. Now all together. For over 30 years, we’ve helped fine food businesses to grow and thrive through professional training. Our range of courses, taught by industry experts and practising deli owners, will help you gain the product and tasting knowledge, commercial insights and practical behind-thecounter skills you need to boost sales, and win and retain customers.
And now, you can find all that knowledge, support and expertise in one, new organisation. The School of Fine Food brings together all our Guild of Fine Food training for the first time, offering courses across three key programmes to help you learn, be inspired and succeed in food retailing. The School will have two homes: the Guild of Fine Food HQ in Dorset; and new, dedicated premises in London. We will, of course, continue to take our courses on the road as well. CHEESE PROGRAMME
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RETAIL – a course for deli, food hall and farm shop owners, managers and key counter staff. You’ll learn how cheese is made, how it should be sold, and taste over 40 cheeses to enhance your product knowledge.
We offer three separate courses, focusing on product knowledge, tasting and counter skills. You can take whichever you choose, in any order and at any time, according to your needs.
A development of our pioneering business course Retail Ready, the School of Fine Food Business Programme will offer a wider, deeper range of content through three new one-day workshops, allowing you to pick the most relevant course for you.
ACADEMY OF CHEESE (Level One) – a one-day course for professional and amateur enthusiasts who wish to gain the Academy of Cheese Level One certification. You’ll cover the whole Level One syllabus, including tasting 25 different cheeses. ACADEMY OF CHEESE CONVERTER (Level One) – if you’ve previously completed the Retail course, this one-day session will help you apply your existing knowledge and understanding to fulfil the Level One requirements. You’ll spend half the day learning about the 25 cheeses specified by the Academy – and the other half tasting them. ACADEMY OF CHEESE (Level Two) – a course for those wishing to progress to the Level Two certification. Through further, more in-depth tastings, you’ll add to your existing cheese knowledge, expertise and confidence.
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These ‘bite-size’ experience days cover the basics about each product area, and are designed to inspire you to learn more. Each session includes tutored tastings and looks at in-store cross-selling opportunities.
DELI 1 Charcuterie Olive oil Beer & cider Meat slice training DELI 2 Pies, pasties, pâté Chocolate Fruit & vegetable preserves Merchandising DELI 3 Coffee Tea Biscuits & bread Customer service skills
Guide to British & Continental Charcuterie 2017-18
RETAIL READY 1 – Planning your business. For aspiring fine food retail business owners who have not yet started training (though may have secured premises and funding). RETAIL READY 2 – Getting your business going. For owners in their first one to two years of trading, and staff taking on or preparing for management roles. RETAIL READY 3 – Moving the business on. For established owners and senior managers looking to review, refresh or reinvigorate their business, take it in new direction, or prepare an exit strategy.
SPONSORSHIP We have sponsorship opportunities available in all three programmes, giving your products and brand unique access to retail buyers and decision makers. For more details, email sally.coley@gff.co.uk
For more details of all School of Fine Food programmes, courses, fees and dates, visit gff.co.uk/training or contact jilly.sitch@gff.co.uk, +44 (0)1747 825200
If you’d like more information visit academyofcheese.org
A supplement to Fine Food Digest
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Guide to British & Continental Charcuterie 2015-16
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PROFILE
Dining out with Friends Interview by Lauren Phillips
With their latest retail and restaurant venture in Leeds city centre, Friends of Ham founders Claire and Anthony Kitching have shifted charcuterie from classy bar snack to centre of the plate. You need to
talk to your customers.
Talk through the product they’re
sampling
with them.
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WHEN CLAIRE AND ANTHONY Kitching opened their first upmarket Friends of Ham bar in 2012, they wanted to offer a casual dining venue featuring charcuterie products that didn’t have a strong presence in Leeds. A second bar opened in Ilkley in 2015, and this year the Kitchings have launched a food hall, kitchen and wine bar in central Leeds under a new name: Ham & Friends. Located in the city’s Grand Arcade, its restaurant has space for 60 covers and two private dining rooms available for hire offering a further 26 covers. The food hall is situated in the largest area of the venue, giving a stronger retail focus than the outlet’s Friends of Ham counterparts. Aiming to be the centrepiece to the whole venue, the food hall draws on specialist producers that Claire and Anthony have worked with over the years, inspiring the ‘& Friends’ of the new
Guide to British & Continental Charcuterie 2017-18
name. The deli counter here has 20 British and Continental products on display. Working closely with its two biggest suppliers – Spanish food importer Brindisa and Borough Market-based Cannon & Cannon – the line-up ranges from whole cuts of chorizo and mortadella to prepacked sliced meats chilled in the display fridge for those looking to make a quick purchase. “Some people want to be with you at the deli counter to have a chat and a sample while you’re slicing the meat” says Claire. “Others literally just want to pop in and buy a packet of cooking chorizo.” Price points can vary, says Claire, from a pack of pre-sliced Spanish chorizo retailing at around £2.40 to the priciest product, an Iberico Bellota, which is £9.95 for 50g. “Spanish charcuterie is always at a far better price point than British charcuterie,” says Claire, “although it has definitely become more
Why does it
taste
the way it does?
What’s the
story
behind what
they
are
eating?
A supplement to Fine Food Digest
PROFILE ????????
Owners Claire and Anthony are broadening the horizons of charcuterie buyers in Leeds
competitive than when British producers were starting out a few years ago.” Visual appeal is key to the Kitchings’ operations and – unlike some deli retailers – Claire says the company has had no concerns from Environmental Health Officers over a Continental-style charcuterie display. “Interestingly in Friends of Ham, all our Tuscan salamis, chorizos and ham legs are hung up at room temperature,” she says. “I don’t know if it’s a bit of a postcode lottery. The EHO we’ve had for inspections was a chef herself and said to us ‘I do know some officers may have an issue with this.’ But they’re quite happy with it.”. That said, there are still challenges to overcome when displaying cured meat, and Claire recalls forgetting to put labels on the deli counter when Ham & Friends first opened. “We had a lovely display but it just didn’t have any proper information about the products,”
she says. “Customers want to know additional information and flavour profiles, like having a label on the Bath Chaps that says ‘it tastes just like bacon’.” More than introducing people to unfamiliar charcuterie, Ham & Friends tries to encourage the customer to care about a product as much as they do. The whole team visits as many of its producers as possible, from makers in the UK to Iberico producers in southern Spain. Claire tells me about a visit to meet the producer of their Lardo di Colonnata – in the marble mountains of northern Italy. She recalls visiting the curing room, describing it as a “marble tomb of lardo”. “It brings everything to life and means you can properly talk to your customers about the producer and what they’re making,” she says. Interacting with and educating customers in the hope of engaging and boosting revenue is more than just leaving out samples in the food hall, says Claire. “You need to talk to your customers. Talk through the product they’re sampling with them. Why does it taste the way it does? What’s the story behind what they are eating?” The company also utilises its wine bar and private dining rooms by hosting classes, workshops and tastings. One new event the team plans to host this year is beer and wine pairing with Cannon & Cannon. It involves customers sampling the London-based distributor’s meats with a selection of beer and wine on sale in-store to decide which drink goes best with which charcuterie. Not only a way of making additional revenue, the new event also ties the Friends of Ham/ Ham & Friends brands together and brings its producers and suppliers closer to their consumers. Since Friends of Ham was first established in 2012, Claire and Anthony have turned their idea for a casual dining venue into a brand across three outlets which puts their producers, products and stories at its core – whether in the deli counter or on a charcuterie board in the bar, with glass of wine and pint of beer.
BEST OF FRIENDS
CORNISH CHARCUTERIE’S CIDER & SEAWEED SALAMI “Customers are more inclined to try this because it’s quite unusual but it tastes fantastic. Cornish Charcuterie’s products look amazing because of the way they tie up the joints of their salamis and chorizos. They come out with a lovely kind of bevelled edge and look ridiculously pretty on a plate.” HAM & CHEESE CO’S ‘NDUJA “We serve it in the bars on toasted sourdough and like to tell our customers how versatile it is. The product just sells itself really. It looks and tastes incredible.” BASCO FINE FOODS’ SERRANO GRAN RESERVA “It’s a classic Spanish ham that’s an easy sell as customers know what the product tastes like. They’ll normally purchase it with sherry, unsalted almonds or olives.”
hamandfriends.com
TREALY FARM’S BATH CHAPS “For our brunch menu, we use bath chaps as a bacon alternative. We explain to our customers that the product was made in Britain, which they are really interested in. When we give them a sample, they can’t believe how it tastes exactly like bacon.” A supplement to Fine Food Digest
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• Quality artisan food with a strong focus on PROVENANCE & TRACEABILITY produced at Norton Barton Artisan Food Village overlooking the North Cornish Coast. • Outstanding British Charcuterie crafted with pork from our herd of rare breed British Lop pigs. • Cornish Charcuterie also specialise in AMBIENT PATES & RILLETTE. • Sister company, Popti Cornish Bakehouse create a range of complementary savoury crackers, perfect for pairing with pâtés and cheeses.
www.cornishcharcuterie.co.uk /CornishCharcuterie @cornisharcuteri Cornish_Charcuterie 01288 321 921 | Norton Barton Artisan Food Village, Launcells, Bude, Cornwall, EX23 9LG
GUIDE TO SUPPLIERS ???????? Whether you’re looking for traditional British meats like Lincolnshire haslet and black pudding or Continentalstyle specialities from coppa to culatello, the choice of suppliers has never been greater. You’ll find more than 70 listed on these pages, along with some fabulous recipe ideas to inspire deli and farm shop customers.
A PINCH OF SALT apinchofsaltcuring.co.uk Hampshire’s A Pinch of Salt is a collaboration between third-generation butcher Alan Bartlett and chefdirector of The Pig hotel group James Golding. It supplies upmarket hotels and restaurants, including all of The Pig’s sites and Mark Hix’s restaurants, but has also produced retail packs. The duo’s “nose-to-tail” philosophy sees them turn locally-sourced Middle White or Gloucester Old Spot pigs into 12-month air-dried “Karma ham”, lomo, fennel & cinnamon coppa and Hampshire pancetta, as well as chorizo & red wine salami from spare muscle and trimmings.
THE ARTISAN FOOD CO madefordrink.com A recent start-up business looking to add interest to snacks in pubs and hotels, The Artisan Food Co’s debut products are duck fritons and chorizo thins. The products are made by owner and founder Dan Fetherstone himself. The fritons are made from free-range duck skin from a producer in south Devon and are based on a Gascony delicacy Fritons de Canard. Spanish chorizo sourced from Galicia is sliced and roasted “very gently” until crisp to produce the thins. The duck fritons are available in 30g bags while chorizo thins come in 23g bags. RRP for both is £2.50.
BELLOTA bellota.co.uk Since it was founded in 1998, importer Bellota has concentrated on providing a full range of acornfed Iberico charcuterie, including hams, chorizos and other cuts of meat. Its Chorizo Reservas, rendered from white pigs in La Rioja, are available as dulce and picante variants, both of which are gluten-, additive, and preservativefree. Aside from Bellota’s range of Iberico and Serrano hams, owner Nic Tolhurst says the company’s Cabezada de Lomo – a marbled, aged tenderloin cut – has proved popular with customers.
A-Z of charcuterie suppliers
Compiled by LAUREN PHILLIPS, ANDREW DON and MICK WHITWORTH
A supplement to Fine Food Digest
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ADLINGTON adlingtonltd.com Adlington produces a range of cooked and smoked British poultry for delis and food halls. The company’s latest launch is a range of British cooked and smoked chicken cushions. Available in 450g and 750g options, the products are described as having a natural taste and texture “unlike the more processed competition”. Also on offer is a sliced free-range British cooked turkey along with a smoked version which comes in 125g PRGLƓHG DWPRVSKHUH WUD\V The product can also be purchased with a lemon oil infusion.
BEAL’S FARM bealsfarmcharcuterie.com Eleven years living in the Andalucian foothills of Spain, learning from local artisans, have given Phil Beal a point of difference among British producers. Using pork from freerange Mangalitsa pigs, the East Sussex charcutier creates salami, spicy chorizo, air-dried ham, coppa, lomo and smoked pancetta alongside less widelyavailable specialities such as lardo, spalla and morcilla. Beal’s Farm also makes its own Sussex spreadable salami and an awardwinning cooking chorizo made with smoked paprika. Its ‘Special Reserve’ range includes a coppa that won two stars in Great Taste 2015.
THE BILTONG CO thebiltongcompany.co.uk The Biltong Company’s products include biltong sticks, sliced biltong, chilli bites, original bites, dry wors and beef jerky. $OO ŴDYRXUV DUH DYDLODEOH in various sizes alongside variety packs. The company says it only uses the best cuts of lean topside beef to make its biltong, while most of its spices are bought fresh and dried or roasted accordingly to optimise freshness and taste. Each small batch is vacuum-packed or gasŴXVKHG WR VHDO LQ IUHVKQHVV
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GUIDE TO SUPPLIERS
THE BATH PIG thebathpig.com
The Bath Pig Co was born out of a mutual passion between two good friends who wanted to produce chorizo, salami and other charcuterie made with British meats. Directors Ian Cundell and Andy Dalton say they have invested much time and effort into learning the skills required to produce their products, experimenting with various spices, casings and curing salt mixes along with different meat to fat ratios. The Bath Pig Co has also adopted artisan curing methods used by small producers and visited Northern Spain, Tuscany and Poland to gain an insight into age-old curing processes. The company says there is a massive market for British-made cured meat and believes it can deliver charcuterie that is tastier, more stylish and of similar price to that which is imported from lower welfare European suppliers.
BLACKHAND blackhandfood.co.uk Blackhand has recently celebrated its third anniversary by launching a lamb chorizo flavoured with lemon zest, bay leaves and a mix of various paprikas. The company was founded by Hugo Jeffreys, a former chef who makes everything by hand in his production butchery and kitchen, and is based in a small industrial unit next to the 2012 Olympic Village in east London. But, because production has doubled in the past 12 months, it is now looking for larger premises. The most popular products from its range are the pigs’ head salami, ‘nduja and the Staxx range of beer sticks.
Guide to British & Continental Charcuterie 2017-18
CAMPSIE GLEN campsieglen.co.uk Describing itself as the only UK producer of ‘seafood charcuterie’, Campsie Glen’s products are gaining recognition for their texture and flavour. The company has slowed down its curing process, drying its fish to a degree to produce unique seafood alternative to the famous Jamon Iberico and Pata Negra hams. Its main product lines include smoked salmon, trout, halibut and mackerel with a number of others under development.
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BRAYS COTTAGE perfectpie.co.uk The latest pork pie from specialist Bray’s Cottage is a black pudding variety made in collaboration with fellow Norfolk business Fruit Pig, which makes its pudding with fresh blood rather than the more common imported dried blood from Spain. It’s for this reason that Fruit Pig recently featured on the Radio 4 Food Programme, and with Jimmy Doherty on Channel 4 in his programme with Jamie Oliver. Doherty now stocks all the flavours of Bray’s pork pies in his food hall at Jimmy’s Farm.
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BRINDISA brindisa.com While it is known for its Ibérico Bellota hams, Brindisa has a varied selection of meats on its list this season. These include Casa Riera Salchichón with truffle, made by a company that has been perfecting its charcuterie since 1852. Brindisa has also added a potted morcilla to its range after the success of other patés from artisan producer Artemonte. The buzz around the importer’s spreadable chorizo, sobrasada, continues to build and, like ‘nduja, it can be used in a huge range of dishes from stews and sauces to tapas and pizza toppings.
BUMBLE & BOOTS bumbleandboots.co.uk Dorset-based business Bumble & Boots was started in 2013 by Andrew and Fran Gillett. Its artisanal beef jerky is made from choice cuts of carefully sourced beef from farms in the West Country. The beef is sliced, seasoned and marinated to the producer’s own recipe before it is air-dried, without nitrates or MSG. The company supplies local farm shops and pubs, and has already notched up a Great Taste award and Ggold in the Taste of the West Awards for its Original Bumble & Boots West Country Beef Jerky.
CANNON & CANNON cannonandcannon.com A retailer and distributor of British cured meat and charcuterie since 2010, Cannon & Cannon has been at the forefront of the British charcuterie revolution. It works with a growing number of artisan producers from England, Scotland and Wales, all aiming to use ethically and sustainably reared meat. Its range includes cured and air-dried sausages and muscle meat made from pork, beef, lamb, mutton, venison, boar, goat, rabbit and goose. The Borough Marketbased business sells directly from its stall, online and to restaurants and delicatessens.
A supplement to Fine Food Digest
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DOOR BRE
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My family has been innovating using traditional curing and smoking methods to produce authentic, unique British charcuterie. Today, Woodall’s continue to innovate using original British recipes and skills mastered since 1828.
/Woodalls1828 • /Woodalls1828 @Woodalls1828 • 0161 706 0000 www.woodallscharcuterie.co.uk
AVAILABLE AS WHOLE PIECES, SLICED RETAIL AND SLICED CATERING PACKS A supplement to Fine Food Digest
Guide to British & Continental Charcuterie 2015-16
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Guide to British & Continental Charcuterie 2015-16
A supplement to Fine Food Digest
CAPREOLUS FINE FOOD capreolusfinefoods.co.uk Best-known for whole muscle meats like air-dried pork loin, Dorset coppa, smoked mutton and guanciale, West Country producer Capreolus Fine Foods has begun focusing NPD on salamis and other fermented products. A key launch in early 2017 was Dorset soft salami – owner David Richards’ take on the Italian ventrecina. A mild spreading salami flavoured with thyme, garlic, rosemary and lemon zest, it provides a gentler alternative to the producer’s more fiery ’nduja, which is also new to its catalague. Capreolus products are available direct or through Harvey & Brockless.
RCUTE RI E
C HA
GUIDE TO SUPPLIERS ????????
CHEF
CHARCUTERIE DIRECT charcuteriedirect.co.uk Charcuterie Direct has been supplying its awardwinning European and British charcuterie to food halls, farm shops and master butchers since 2006. The company has more than 200 different, carefully selected lines in its portfolio. This range of retail and foodservice products are also available for next day delivery through the Artisan Food Club.
> COPPA & EMMENTAL, ROSCOFF ONION TART By Dez Turland, development chef at Saunton Sands hotel in North Devon (Source: Deli Farm Charcuterie). This dish is simple to recreate and would be great as a main course and can be eaten hot or cold. Try accompanied with a beurre blanc sauce and watercress salad. Preparation time: 10 minutes Cooking time: 30 minutes Serves 6-8 Ingredients 150g Deli Farm Charcuterie Cornish Coppa ham – pre-sliced 200g French Emmental cheese 500g Roscoff onions – thinly sliced 100g unsalted butter 2 egg yolks 5 filo pastry sheets Method Start by melting half the butter and brush each filo pastry sheet. Line a 10” flan ring by layering the pastry sheets on top of each
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other and cook in the oven at 175°C for approximately 10 minutes or until they are golden brown. For the filling, melt the remainder of the butter in a saucepan, add the onions and cook until soft. Remove from the heat and allow them to cool slightly, then mix in the Emmental and egg yolks. To fill the tart, start with a layer of Coppa ham in the bottom, then alternate layers of the Emmental mix and Coppa ham, finishing with the Emmental mix. Return to the oven and cook for 20 minutes at 175°C. BEURRE BLANC SAUCE Ingredients 150ml Cornish Rattler cider 100g unsalted butter – cold 100g double cream 30g shallots 10g rosemary Method For the sauce, add a small amount of the butter to a pan, add the shallots and rosemary and cook until soft. Add the Rattler cider and reduce by ½ then add the double cream and bring to the boil. Whisk in the cold butter and keep warm.
THE CHARCUTERIE BOARD thecharcuterieboard.com Based in London, The Charcuterie Board represents a select group of producers and provides them with sustainable routes to market. It runs product and equipment training for chefs and new producers, as well as product development for retailers and restaurants. The company says it supports and champions new and old traditions in British cured meats, including air-dried charcuterie from Native Breeds and Moons Green, pork pies from Hartland Pies, and Scotch eggs from The Happy Belly.
CHARCUTIER LTD charcutier.co.uk Charcutier Ltd makes its cured, cooked, smoked and air-dried products from scratch in small batches. Founders Illtud Llyr Dunsford and Liesel Taylor set up the company as a farm diversification project in Gwendraeth Valley, West Wales. It has since won numerous accolades including the Young British Foodie Award and the BBC Food and Farming Award for Best Food Producer in the UK. Derived from the family tradition of producing meat for its own table, Charcutier Ltd works across the entire supply chain – from the farm to production to retailing.
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GUIDE TO SUPPLIERS ???????? CORNDALE FARM corndalefarm.com Corndale Farm was established in 2012 out of a desire to produce topquality free-range pork. Since then it has opened a state-of-the-art production facility with new curing and salami-drying cabinets imported from Italy. All products are produced from its own herd of free-range Saddleback pigs and include a variety of chorizo, fennel salami, garlic & black pepper salami, and venison salami. This year the company has said it’s poised to release a range of air-dried whole muscle products including lomo, coppa and pancetta.
MONKFISH & PARMA HAM STEW By Aldo Zilli, executive consultant chef to San Carlo Group
Ingredients Serves 4 • 600g monkfish fillet, trimmed and cut into equal chunks • A drizzle of olive oil • 50g unsalted butter • 2 red onions, peeled and chopped • 2 garlic cloves, peeled and chopped • 120g Parma ham, cut into strips • 400g tin cannellini beans, drained • 1 tbsp thyme leaves • 1 litre fish or vegetable stock • A handful of flat-leaf parsley, chopped • Sea salt and freshly ground black pepper to season
Method 1. Heat a large pan over a medium heat and drizzle the olive oil and add butter. 2. When hot, add the onions and garlic and cook until the onions begin to colour. 3. Add the Parma ham and cook for a couple of minutes, stirring from time to time to make sure it colours evenly. 4. Add the cannellini beans, thyme and stock and simmer for 20 minutes. 5. Now add the monkfish and poach gently for 4 minutes. Season with salt and pepper to taste. 6. To finish, add half the chopped parsley and stir gently. Share the stew equally between 4 warmed bowls and serve with hunks of crusty bread and some seasonal green veg.
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CHILTERN CHARCUTERIE chiltern-charcuterie.co.uk New products from Chiltern Charcuterie this year include a spicy ‘nduja, the popular spreadable salami. The company is run by husband and wife John and Catherine Miller, who marinade their charcuterie to give it an extra deep flavour – such as using a local sloe gin in their venison bresaola. Curing is hands-on, artisan and traditional, say the Millers, who are committed to sourcing the “finest” meat in partnership with other local producers. They are particularly adept at creating new recipes, such as a Thai salami, featured on the BBC’s Saturday Kitchen Live.
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CONNEMARA FINE FOODS connemarafinefoods.ie Originally established in 1971, Connemara Fine Foods is now in its thirdgeneration and run by James McGeough and his son Justin. The company specialises in air-dried meats, such as lamb, beef, pork and salami. It uses high quality Irish meat which it cures with local herbs before drying in specially-built temperaturecontrolled drying rooms. Its products include a Continental-style ham and a slow-cured salami smoked over beech chips.
CROWN & QUEUE curedmeats.london Crown & Queue was founded in 2014 by experienced chef Adrienne Eiser Treeby, who says her influences are hedgerow fruits, Lincolnshire sausage, gin aromatics and even plum bread. The London producer uses British heritage pork and likes to source other ingredients from neighbours such as Kernel Brewery, London Honey Company and London Cru. It also makes a range celebrating the UK’s relatively unknown curing history, including Forced Leg, a traditionally stuffed trotter, and Kick in the Head, a piquante rolled brawn slow-poached for 24 hours.
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GUIDE TO SUPPLIERS CURIOUS FOODS curiousfoods.co.uk Curious Foods’ specialist salami ranges from fennel, cumin & garlic and spicy Harizo to the more unusual Umami salami and beetroot, quinoa & caraway variety. The company says it takes a creative approach to flavour, using British freerange pork. Limited edition flavours also appear regularly and special commissions are undertaken.
CORNISH CHARCUTERIE cornishcharcuterie.co.uk
Based at Norton Barton and overlooking the North Cornish Coast, Cornish Charcuterie says it is continuing to grow and dominate the market in artisan ambient patés and rillettes, with around 400 trade customers. This year, the company will be launching a pulled barbecue pork and a potted beef with horseradish, as well as an edamame bean paté in response to a growing customer demand for vegetarian ‘charcuterie’. It has also focused on product development to create cured muscle meats of British lop lardo, bresaola, coppa and guanciale. This year has seen the launch of the company’s new branding, which it says is “a progression of their existing finger print logo but which has great shelf presence and customer appeal”.
Guide to British & Continental Charcuterie 2017-18
DONALDSON’S OF ORKNEY donaldsonsoforkney.co.uk Orkney butcher Donaldson’s cures and produces its own bacon, sausages and black puddings as well as Orkney smoked beef and a Parmastyle whisky ham. Its flagship product is a secret family recipe haggis, which has been winning awards since 1983, including a three-star in Great Taste 2016.
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CWM FARM cwmfarm.co.uk Less than four years after moving from fresh sausages into air-dried charcuterie, west Wales firm Cwm Farm is attracting attention everywhere from Scandinavia to Canada. Its salamis have been served at the British Embassy in Helsinki, while its beer sticks are popular closer to home too – at the Llanelli Scarlets rugby ground. This year saw owners Andrew and Ruth Davies pack their first retail products for shipment to Canada. Their signature line is Welsh Laverbread salami, made with a traditional seaweed delicacy that has just gained EU Protected Designation of Origin status. 18
DELICIOSO delicioso.co.uk Delicioso, which specialises in artisan foods from all over Spain, is now offering a new cooking chorizo range from La Rioja – famous for its wine. The new chorizos are made by dry-curing pork meat with salt, paprika and garlic. It has augmented its original pack of six regularsized sausages with mini cocktail chorizos (330g) and will launch a larger 1kg catering-sized pack of the regular-sized cooking chorizos this autumn. Delicioso is based near Oxford but delivers throughout the UK with no minimum order quantity.
DISTRICTS OF ITALY districtsofitaly.co.uk Fine food importer and distributor Districts of Italy supplies British delis, food halls and restaurants with Italian charcuterie products. One of its producers, Salumificio Pedrazzoli, makes traditional and organic charcuterie. The Pedrazzoli family breeds, slaughters and cures its meat in Lombardy and Emilia Romagna. Products include coppa di parma, where the meat is salted and massaged before being put into natural casings and left to season for 90 to 120 days in humid cellars, giving the meat its dark red colour.
DUCHY CHARCUTERIE duchycharcuterie.co.uk Keen to further expand its range, Duchy Charcuterie is developing duck salami, cured duck and lamb prosciutto among other new flavours. The company says it uses pork from its own outdoorreared, rare-breed pigs and locally-sourced wild game and beef to maximise the flavour of all its products and guarantee traceability. Some of its more unusual flavour combinations include pork & pastis, pheasant & port, and a pork, chilli & rosemary salami. The Cornwall-based company’s more popular products are an ‘nduja, a Wagyu beef bresaola and lonza.
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Since 1907 Negroni has been producing traditional premium delicatessen meats and is the most known brand of quality charcuterie in ltaly.*The success of Negroni products is based on the wide and traditional top quality recipes, and on its full unique integrated "farm to fork" poiicy, added to over a century of craftsmanship, love and passion. It is no wonder that Negroni is the STAR of Italian charcuterie. *(source: Lexis 2012, Survey on top brand image of charcuterie brands in Italy)
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Producers of Very Fine British Cured Meats Phone: 01274 739504 Email: info@thebathpig.com Web: www.thebathpig.com Unit 7 Ironworks Park, Bowling Back Lane, Bradford, BD4 8SX A supplement to Fine Food Digest
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GUIDE TO SUPPLIERS ???????? BRINDISA IBÉRICO HAM CROQUETAS By Monika Linton, founder Brindisa
DELI FARM CHARCUTERIE delifarmcharcuterie.co.uk
Method 1. Warm the milk in a pan, but don’t let it boil. Warm the chicken/ham stock separately. 2. Melt the butter in a tall, non-stick saucepan, add the leek and cook without colouring for 2 minutes, then add the ham and continue to cook, stirring, for 3 minutes. 3. Add the flour and stir very well over a low heat until it is a light brown colour. The longer you can cook the flour at this stage, the less you will have to cook the mixture once you have added the milk and stock, but be careful to keep the heat low, as the flour can burn very easily.
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One of the original producers of British air-dried charcuterie, Deli Farm is increasing its range, rebranding and revamping its packaging. The company has added chorizo crisps, crispy pancetta morsels and smoked lamb crisps to join its beef, pork and venison flavours, catering for the demand for high protein snacks. Other additions to the line-up is a selection of biltongs and a “rustic” range of two salamis and a beef bresaola. The business bases its methods on the Italian winter salami, combining these techniques with modern technology for optimum drying and maturing. It has won a number of Great Taste and Taste of the West awards, including a Taste of the West Champion Cured Meat for its already multi-award-winning coppa.
Ingredients (makes 22-24 croquetas) 600ml full-fat milk 75ml chicken or ham stock 120g butter 1/2 leek, very finely chopped 120g of Ibérico ham or good Serrano ham trimmings, finely chopped 120g plain white flour A pinch of salt Freshly ground black pepper A pinch of freshly grated nutmeg Sunflower oil, for deep-frying For the coating 50g white flour 2 eggs, beaten 70g large breadcrumbs, preferably panko (Japanese crumbs)
4. Slowly add the warmed milk, stirring continuously until it is all incorporated, then add the warmed stock — again do this slowly — and keep stirring until it is all mixed in. Season with salt, pepper and nutmeg. Continue to cook gently for at least 15-20 minutes, stirring all the time, until the mixture comes away from the sides of the pan of its own accord. 5. Alternatively, check by denting the mixture with your finger, and if it doesn’t stick, it is ready. 6. Spoon this béchamel paste into a shallow dish or tray, place a sheet of clingfilm over the top, and as soon as it has cooled, put into the fridge for at least 2 hours or overnight. 7. When you are ready to make your croquetas, have the flour, beaten eggs and breadcrumbs ready in separate shallow bowls. Take the béchamel out of the fridge and divide into 22-24 equal pieces. Oil your hands lightly and roll each piece into a ball. Elongate them until they are around 7cm long and 3cm in diameter. 8. Coat each croqueta first in flour, then dip into the egg and put into a sieve to drain off the excess. Finally, coat well in breadcrumbs. 9. Heat the oil for deep-frying in a large pan, making sure it comes no higher than a third of the way up. If you have a thermometer it should be 180°C (if you don’t have a thermometer, drop in a few breadcrumbs and if they sizzle gently the oil is hot enough).
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DUKESHILL HAM dukeshillham.co.uk Dukeshill Ham is a producer and supplier of traditionally cured British charcuterie based in Shropshire. Its flagship products are its hams which are cured entirely by hand. Its products include Wiltshire, York and Shropshire Black Ham. This year, the company has introduced a St George’s Ham which is based on the Wiltshire cure and described as moist with a pickled orange glaze. Aside from its hams, Dukeshill also produces bacon, sausages, porchetta, gammon and other cured meats.
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BROWN BUTTER ROAST CORNISH TURBOT, CREAMED NEW SEASON SWEETCORN, TREALY FARM CHORIZO BONBON & CHORIZO JAM By Hywel Jones, executive chef, Lucknam Park, Bath
Ingredients Serves 4 4 x 120g portions of skinless turbot 100g butter 100g cooked sweetcorn niblets 100ml sweetcorn juice (raw kernals juiced) 2 spring onions, finely sliced 1 tbsp chopped chives 10g finely grated Parmesan ½ lemon 50g dry mashed potato (scooped out centre of a baked potato) 50g diced Trealy Farm chorizo 1 egg Small amount of flour 50g Panko breadcrumbs 4 tbsp chorizo Jam
CHORIZO JAM 100g diced chorizo 1 de-seeded and diced red pepper 250g chopped ripe tomatoes ½ tsp cumin seeds 1 small diced red onion 1 clove garlic 50g demerara sugar 50ml white wine vinegar
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Method 1. Mix diced chorizo and dry mashed potato and form in to 8 even balls. Pass through the flour followed by the beaten egg and finally roll in the Panko crumbs. Set aside. 2. Gently heat the corn juice. As it warms it will begin to thicken slightly as the corn starch is activated. Remove from heat, stir in the niblets, spring onion and chives. Season with a little salt and pepper and a few drops of lemon juice. Finally stir in the Parmesan. 3. Lightly season the turbot fillets. Heat a little rapeseed oil in a non-stick pan and add the turbot fillets when hot. Cook for two minutes until they begin to turn golden around the edges and add the butter. As the butter melts it will begin to foam. Reduce the heat and begin to baste the foaming butter over the fillets. The butter will begin turning a nut brown colour at which point the fish should be cooked. To check if the fish is cooked, press a cocktail stick in to the thickest part. As soon as there is no resistance on the cocktail stick the fish is cooked. Remove pan from heat and sprinkle in a few drops of lemon juice. This will prevent the butter turning darker. 4. Deep fry the bonbon’s until golden brown. Divide the creamed corn on to 4 serving plates and sit the turbot fillets on top. Place the bonbons around and finish with a few drops of the chorizo jam. Jam method Place all jam ingredients in a pan and simmer gently until moisture has evaporated. Blend in a food processer until smooth and set aside. This recipe yields more than required but the jam can be stored in a sealed container in a refrigerator for up to two weeks.
Guide to British & Continental Charcuterie 2017-18
THE FINE CHEESE CO finecheese.co.uk Although primarily a maturer, wholesaler, retailer and exporter of artisan cheeses, The Fine Cheese Co also supplies what it says is some of Europe’s finest charcuterie. The company’s meats are imported directly from France and Italy every week. Its Finocchiona Montanara Di Cinta Senese “Bio” is described as a beautifully seasoned salami with a “sensational” fennel taste. Among other specilaities are its capocollo — a lean and gently smoked, handmade salami made from the neck of the pig.
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EMMETT’S ebacon.co.uk Established in 1820, Emmett’s says it is the oldest artisan ham and bacon producer in the UK – and it still resides and operates from its original premises. All pork is sourced locally from 100% Suffolk freerange pigs which are free of antibiotics and added hormones. Emmett’s produces a wide range of naturally flavoured hams just from the rear leg of the pig, while its bacon is dry-cured with salt using only sides of loins or bellies.
FOREST PIG CHARCUTERIE forestpig.com Set up six years ago by Jeremy and Sally Levell in Shropshire, Forest Pig supplies shops and restaurants with its handmade products. It produces premium salamis from a herd of largely wild, forest-dwelling pigs and has many different ranges which change on a seasonal basis. Its forest salami range, for example, currently includes rustic, truffle, hazelnut and spiced walnut. The company also produces whole pieces of traditional pancetta, coppa, paprika & rosemary lomo and its best seller: black pepper & juniper lomo.
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AWARD WINNING, ARTISAN BRITISH CHARCUTERIE HANDCRAFTED IN CORNWALL SALAMI * COPPA * BRESAOLA * PANCETTA * PROSCIUTTO
WHOLESALE * RETAIL * FOODSERVICE Deli Farm Charcuterie Deli, Delabole, Cornwall, PL33 9BZ 01840 214106 www.delifarmcharcuterie.co.uk dfc@delifarmcharcuterie.co.uk Lorem ipsum A supplement to Fine Food Digest
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Artisan with Award-winning Terroir Award-winning Organic artisan charcuterie; Salamis, Chorizo, Air-dried & Smoked meats for you from our farm Peelham, Foulden, Berwick-Upon-Tweed TD15 1UG Tel: 01890781328 | Email: info@peelham.co.uk | www.peelham.co.uk
Exemplary Cooked and Smoked British Poultry for the Fine Food Market Introductory Offers Available Available nationwide, please contact us for details sales@adlingtonltd.com 01676 532681 www.adlingtonltd.com
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GUIDE TO SUPPLIERS ???????? ASPARAGUS WITH AIR DRIED BEEF, PEA SHOOTS & PARMESAN By Ronnie Bonetti, executive chef at The Lucky Onion group
greatglencharcuterie.com
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Owners Anja and Jan Jacob Baak have reported another busy year for their Great Glen Charcuterie business, based in the Scottish Highlands. The operation has seen “steady growth” with the help of wholesalers, says Anja Baak, with the firm’s wild venison charcuterie gaining a firm footing on top restaurant menus – and not just in Scotland. Great Glen’s smoked venison was served at Twickenham during this year’s Six Nations championship. Investment in a new slicing line has helped to speed up production, Baak says, offering catering packs alongside retail packs and whole products. Her husband Jan Jacob set up the company – then known as Great Glen Game – in 2003, and was one of the pioneers of the British charcuterie movement. The company’s “unique, pure venison charcuterie” has won numerous plaudits, including a string of Great Taste awards. In 2016 it collected a producer award from Delicious magazine for its green pepper venison salami.
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Ingredients Serves 2 150g sliced air dried beef 6 spears of Markham Farm asparagus (or good English asparagus) 30g shaved parmesan 20g pea shoots Juice of a 1/4 lemon Good extra virgin oil
Method 1. Bring a pot of salted water to the boil then place the sliced beef onto a cold plate 2. Cook the asparagus for 3 minutes 3. Place the asparagus over the top of the beef 4. Squeeze on the lemon juice and drizzle on the oil 5. Scatter on the pea shoots and parmesan
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GUIDE TO SUPPLIERS HARVEY & BROCKLESS harveyandbrockless.co.uk
With a 20-year track record of sourcing higherend Continental meats, Harvey & Brockless has also been a major supporter of the burgeoning British charcuterie sector, with many of leading producers featured in its catalogue. Now the London-based distributor has developed its own Salt&Cure brand to encompass an “extensive collection of exceptional cured meats” from both sides of the Channel. Producers supplying H&B under this banner include London’s own Cobble Lane, with a range of fermented sausages including a French-style saucisson spiced with white and black pepper, ginger and garlic. Dorset’s Capreolus Fine Foods has developed a Dorset Merghez exclusively for Salt&Cure. Made with mutton spiced with harissa, it can be eaten raw or used in cooking. Continental suppliers in the range include Lovison, located north east of Venice, with specialities such as the four-month-aged Sopressa Punta di Coltello.
GWELLA gwella1@outlook.com First spotted by FFD on the shelves of Bodnant Welsh Food Centre in the Conwy valley, Gwella is a diversification project by the Thomas family, who rear sheep and lamb on a 200acre farm near Aberystwyth. Bryn and Lowri Thomas have turned an amateur interest in meat-curing into a business, launching three cooked, cured and sliced products – lamb, mutton and beef – with support from the Welsh Government-backed Menter a Busnes mentoring scheme. All are packaged in striking sleeves designed by Formation Creative of Machynlleth.
Guide to British & Continental Charcuterie 2017-18
LISDUFF BACON lisdufffoods.ie Successes in the Irish Food Awards (Blas na hEireann) and the UK’s National Meat Products Competition are testament to the quality of Lisduff Fine Foods’ black and white puddings, which are available in deli-friendly mixed packs of portionsize pieces. The puddings are just part of a range of added-value meats from this Co Tipperary business, founded by fifth generation butcher Robert Tormey, including dry cured bacon, bacon joints and turkey rashers. The company is now actively looking for a UK distributor.
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ISLE OF WIGHT BILTONG (GREEF’S BEEF BILTONG) isleofwightbiltong.co.uk Nick Greeff began making his own biltong after moving to the Isle of Wight in 2011, when he realised he could not live without his Zimbabwean family’s natural biltong. He continues to use the traditional methods passed down the generations which he learned from an early age on his family’s ranch. Using British beef, Nick cures his meat using malt vinegar and sea salt to create an “addictive” chewy texture. The beef biltong is available in 30g packs with flavours such as Oupa’s original, oak-smoked, sweet chilli, garlic and black pepper. 26
KE NAKO BILTONG facebook.com/ KeNakoBiltong Launched in Northern Ireland, Ke Nako (meaning “it’s time” in Afrikaans) specialises in biltong snacks while developing other traditional South African cured products including Droewors sausages. Partners Ilse van Staden and Alanagh Chipperfield cure organic beef in red wine vinegar with a blend of salt, black pepper, coriander seeds, nutmeg and cloves, then air-dry it. The company is now marketing its biltong to delis and farm shops in Northern Ireland and online with a look towards expanding into other regions.
KENT COLLECTION kentcateringltd.co.uk Pigeon & red wine salami and Kent-cured pork hind are the two latest offerings from smokehouse and charcuterie Kent Collection. The salami is made using local wood pigeon breast with a blend of Kent Collection’s orchard-reared pork and a full-bodied red wine. The company says its hind is made using the large muscle at the top of the pork leg and is produced in the same way as the Italian Culatello (king of the hams). Based in Cranbrook, the producers use speciallyreared pork fed on brewers’ grain from local breweries. Its dry-cured hams are aged for up to 18 months.
LISHMAN’S OF ILKLEY lishmansbutchers.co.uk Inspired by a trip to Tuscany, butcher David Lishman, invested in a salami curing cabinet to rapidly build his craft and passion for salami. The charcutier now has a tried-and-tested range of home-cured salamis and cured meats, blending local outdoor-reared Yorkshire pigs and traditional Tuscan artisan techniques. The company says it only uses the best Yorkshire pork and high-quality ingredients to create a range of cured meats. Its range of salamis include pork & fennel, chorizo, beef pepperoni, a smoked salami and a pork, hazelnut & cider salami. The charcuterie range is available in whole pieces or retail packs.
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If you want the best cured Spanish meats, from whole acorn-fed hams to individual chorizos, you’ll find them in the Brindisa range. www.brindisawholesale.com
@brindisa
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LAUNCHING TENUTA MARMORELLE’S NEW GLUTEN FREE AND DAIRY FREE CHARCUTERIE RANGE
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Guide to British & Continental Charcuterie 2017-18
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Biltong Droewors Chilli Bites Stokkies
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Guide to British & Continental Charcuterie 2017-18
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GUIDE TO SUPPLIERS ???????? M-EAT! BILTONG thesavanna.co.uk M-eat! Biltong is a handcrafted air-dried beef biltong from leading South $IULFDQ IRRG VXSSOLHU 7KH 6DYDQQD 7KH FRPSDQ\ produces over three tonnes RI ELOWRQJ D ZHHN LQ LWV butchery in Wimbledon XVLQJ $EHUGHHQ $QJXV 6LOYHUVLGH EHHI The Savanna says its biltong is the ideal highLQ SURWHLQ ORZ LQ IDW VQDFN IRU DQ\ WLPH RI WKH GD\ ,W LV hand-cut then marinated ZLWK 6DYDQQD 6RXWK $IULFDQ spices and hung dried for RYHU WKUHH GD\V ,W LV DYDLODEOH LQ Ĺ´DYRXUV VXFK DV RULJLQDO 3HUL 3HUL FKLOOL FKXWQH\ DQG JDUOLF
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WOODALL’S CUMBRIAN AIR-DRIED HAM, SPRING GREEN SALAD WITH TOASTED ALMONDS & COURGETTE FLOWERS By David Critchley, senior operations head chef for $UWLVDQ LQ 6SLQLQJƓHOGV Manchester Ingredients Serves 2 4 slices Woodall’s Cumbrian ham 10g blanched almonds 4 stems of tenderstem broccoli 4 asparagus spears 100g fresh peas 10g soya beans peeled 10g baby broad bean peeled 50g basil ŴRZHULQJ FRXUJHWWHV 1/2 a cucumber 1DVWXUWLXP ŴRZHUV 200ml Olive Oil 2 dspn crème fraiche SHD VKRRWV RU ZDWHUFUHVV VSULJV
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MACNEILS SMOKEHOUSE macneilssmokehouse. co.uk $IWHU VPRNLQJ Ć“VK RQ WKH IMRUGV RI 1RUZD\ FKHI 7RQ\ Macneil returned to the UK WR FUHDWH D UDQJH RI VPRNHG Ć“VK DQG FXUHG PHDWV IRU WKH VSHFLDOLW\ IRRG UHWDLO PDUNHW Macneil champions local produce and says he is WKH RQO\ SURGXFHU WR PDNH Herefordshire cider & appleFXUHG VDOPRQ Supplying several catering establishments as ZHOO DV ORFDO LQGHSHQGHQW UHWDLOHUV WKH VPRNHKRXVH has recently begun selling QDWLRQZLGH LQ OLQH ZLWK LQFUHDVLQJ GHPDQG This year it has expanded LWV UDQJH DGGLQJ VPRNHG GXFN FKLFNHQ PDFNHUHO WURXW DQG KRW VPRNHG VDOPRQ WR WKH OLVW
MARSH PIG marshpig.co.uk 0DUVK 3LJ LV DQ DZDUG ZLQQLQJ %ULWLVK FKDUFXWHULH company that produces KDQG PDGH VDODPL FKRUL]R ORPR EUHVDROD DQG FRSSD ,W VRXUFHV LWV PHDW IURP free-range and rare-breed IDUPV ZLWKLQ (DVW $QJOLD 6XSSO\LQJ IDUP VKRSV GHOLV and restaurants across the FRXQWU\ WKH SURGXFWV FDQ EH GHOLYHUHG LQ UHWDLO SDFNLQJ ZKROH SLHFHV RU VOLFHG WR RUGHU IRU HYHQWV 0DUVK 3LJ ZDV DZDUGHG WZR JROG VWDUV HDFK DW *UHDW Taste for its fennel salami DQG FKLOOL EHHI MHUN\ This year the company has launched a rosemary & JDUOLF VDODPL DQG D UHG ZLQH EODFN SHSSHU MHUN\
A supplement to Fine Food Digest
Guide to British & Continental Charcuterie 2017-18
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British Air Dried Ham
Available in: 85g retail packs 250g catering packs Boneless/Bone in Whole Hams
GREAT TASTE BEST SPECIALITY FOOD FOR THE MIDLANDS AND EAST ANGLIA 2014
Free Range, Genuine Provenance, Proven Quality
Distributors: Harvey & Brockless, Cannon & Cannon, Blakemores, Wellocks, Aubrey Allen, Birtwistles and Clarks Speciality Foods www.oxsprings.com T. 07972 497 685
We have won Great Taste Awards every year for all our British Charcuterie products
info@oxsprings.com
www.redhillfarm.co.uk Laughton Lane
A taste of the Outer Hebrides
Morton
t. 01427 628270
Gainsborough
Lincs
DN21 3DT
Cooking chorizos from La Rioja, Spain We stock a wide range of Spanish Charcuterie – contact us now for more information!
Family Butchers and Producers of Stornoway Black Pudding. Winner of the Country Alliance ‘Best Scottish Butcher Award’ 2012 www.charlesmacleod.co.uk
Tel: 01851 702 445 Email: sales@charlesmacleod.co.uk 30
Guide to British & Continental Charcuterie 2017-18
TRADITIONAL: ARTISAN: GOURMET
telephone 01865 340055 | info@delicioso.co.uk | www.delicioso.co.uk A supplement to Fine Food Digest
MEDITERRANEAN DIRECT mediterraneandirect.co.uk An importer and distributor of Italian and Spanish food and wine, Mediterranean Direct offers a wide selection of cured meats from 80-year-old Giampiero Gelli from Siena, Tuscany. The range includes a Finocchiona IGT Fennel Salami and some harder-tofind items, such as guanciale (pig’s cheek); wild boar bresaola and cured lardo from the Elsa Valley. Its capocollo, black truffle salami and Tuscan-cured pancetta have all won Great Taste awards. The products come in 100g ready-sliced packs up to 12kg full hams and salamis.
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CHEF
MOONS GREEN moonsgreen.co.uk Moons Green combines the talents of two expatriates – a Kiwi writer and Portuguese chef – to make it is saucissions, beer sticks, air-dried hams and bresaola. The company claims to be “the first charcutier in the UK to have a crack at making a British version of the fiery spreading salami, ‘nduja.” However, unlike the original, the company’s spreadable salami is only 15% fat. To make the product the company uses a mix of fresh and dried peppers, chillies along with some aromatics. It also produces several game products with wild boar and venison obtained through the London restaurant, Max & Wild.
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TERRINE OF HAM HOCK, SMOKED DUCK & FOIE GRAS By of Frédéric Duval, head chef of The White Onion, Wimbledon, south-west London. Ingredients 500g cooked ham hock 500g picked confit duck legs A few slices smoked duck magret 100g diced raw foie gras 1 tablespoon moult de raisin mustard or grain mustard 300g demi-glace reduced chicken stock 150g unsalted butter 125g semi-dried tomatoes
A supplement to Fine Food Digest
Method 1. Pre-heat the oven to 160°C. 2. Mix together the ham hock and duck legs. 3. Add in diced foie gras, melted butter, chicken stock and mustard. 4. Mix and season with salt. 5. Line a terrine mold with cling film. 6. Put half the mix inside. 7. Top with smoked duck magret followed by the the semi-dried tomatoes. 8. Cover with leftover mixture. 9. Press down to release all the air and then wrap the clingfilm around the mixture. 10. Place in a tray filled with water (like a bain-marie) and cook for 20 minutes. 11. Leave outside to cool down with a light weight on the top. 12. Wrap with Parma ham.
MEVALCO mevalco.com Specialist Spanish foods importer Mevalco says it is helping preserve rural communities in Spain by finding new markets for their traditional specialities. Cured meats form part of a 400-plus product range from around 60 suppliers, with the latest additions including a range of artisan hams. Among them are a Gran Reserva Serrano and a 100% Iberico Bellota Cinco Jotas from Huelva. The centrepiece is a Teruel DOP, made in the medieval town of Rubielos de Mora. Bristol-based Mevalco also sells a range of chorizo, including Chorizo Iberico Bellota and Salchichon Teruel.
THE NEW ENGLAND BOAR CO thenewenglandboarcompany.co.uk This two-year-old producer breeds and raises its own pure-bred wild boar which is made into a range of premium British charcuterie by Marsh Pig. Farming wild boar was the realisation of a childhood dream, says coowner Jim Bolton. The boar spend 18 months of their lives foraging in woodland paddocks near Haverhill on the Essex/Suffolk border, enabling their meat to acquire a deep, nutty flavour. Its current range includes salami, chorizo, pancetta, bacon and cured whole muscles of coppa (collar) and lomo (loin).
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The Finest, Traditional Salumi from Tuscany
DRY AGED Company Perfection is not attainable, but if we chase perfection we can catch SALT MOSS AGED excellence.
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This outstanding range includes 5 Great Taste Award winners and is available exclusively through Mediterranean Direct
www.kettyleirishfoods.com
For Information and Samples: 01227 261909 trade@mediterraneandirect.co.uk
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• Charcuterie and cheeses : Ajvar’s been called ‘the new hummus’! • Breads͗ ƐƉƌĞĂĚ ŝƚ ŽŶ Ă ƐůŝĐĞ ŽĨ ĐŝĂďĂƩĂ Žƌ ƐŽƵƌĚŽƵŐŚ ͻ ƌƵƐĐŚĞƩĂ: spread some Ajvar over a hot ďƌƵƐĐŚĞƩĂ͕ ŚĂǀĞ Ă ďŝƚĞ ĂŶĚ ŐŽ • Barbecue Ͳ ĚŝƚĐŚ ƚŚĞ ŬĞƚĐŚƵƉ͕ ďƌŝŶŐ ŽƵƚ ƚŚĞ ũǀĂƌ͊ • A special touch in ZŝƐŽƩŽ͕ KŵĞůĞƩĞ and Pasta
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Supreme Champions in 2006, regional winners in 2009 and with continued success at Great Taste year on year, you can be assured of quality from Woodcock Smokery
Hot-smoked Atlantic mackerel
Wild smoked Atlantic salmon
+353 28 36232 | www.woodocksmokery.com A supplement to Fine Food Digest
GUIDE TO SUPPLIERS ???????? negroni.com
A supplement to Fine Food Digest
By Dane Allchorne, head chef and owner, The Milk House, in Sissinghurst, Kent
Ingredients 12g Moons Green cured pork loin (or prosciutto / Parma ham) 20g Kentish Blue Cheese (crumbled) 15g rocket 20g Kentish Conference pears ½ lemon 10g toasted walnuts Apple and rapeseed dressing 5ml Biddenden apple juice (or cloudy apple juice) 10ml apple balsamic vinegar 20ml Kentish rapeseed oil Pinch of salt & pepper
Method 1. Make the dressing by adding the apple juice and apple balsamic vinegar to a bowl with a pinch of salt and pepper. Slowly whisk in the rapeseed oil. 2. Lay the cured pork loin out in strips. 3. Place the rocket and finely chopped pears onto the pork loin. Add a squeeze of lemon juice to keep the pears white. Crumble the Kentish Blue cheese on top and lightly dress with the apple and rapeseed dressing. 4. Roll gently. 5. Present on a plate with one roll standing and one on its side. Drizzle with the apple and rapeseed dressing and scatter the toasted walnuts on the plate.
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With its famous ‘star’ logo and a range that spans hams, salami, mortedelle and more, Negroni is Italy’s leading charcuterie brand. But while air-dried Parma and San Daniele are core products in its home market, here in the UK – where it is distributed to independents via Rowcliffe – Negroni’s cooked hams are outstripping air-dried in consumer interest. “We’ve seen a big increase in sales of cooked hams over the last two years,” says Negroni’s UK representative Joe Zottola, pointing out: “UK consumers are far more familiar with cooked ham than Parma and San Daniele.” Negroni’s cooked hams are made from selected pork legs from pigs reared on its own farms, where they have been fed on the fullyintegrated producer’s own manufactured feed. The legs are de-boned and trimmed, then slowly steamed to retain flavours. No water is added. “We have a range of roast hams with characteristically robust, Continental flavours, as well as cooked – ‘cotto’ – hams,” says Zottola. This cooked range includes Rustico (a roast ham studded with juniper berries and pepper grains. which is steamed then gently ovenroasted); a roast ham with herbs (massaged and tumbled with Mediterranean herbs and spices to give a full fragrant flavour); Arista (baked pork loin seasoned with pepper, rosemary and fennel seeds roast in the oven); and the soft, delicate Cotto.
MOONS GREEN CURED PORK WITH ROCKET, KENTISH BLUE CHEESE, PEAR & TOASTED WALNUTS WITH AN APPLE AND KENTISH RAPESEED OIL DRESSING
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Hot Roast Smoked Salmon
13 years pioneering Quality British Charcuterie. Using only British Free Range meats including: Pork, Welsh PGI Beef & Lamb, Venison, Duck & Rose Veal. Traditional techniques. Innovation & Technology. SALSA accredited. Winner in All the major U.K. Food Awards.
Multiple Award-winner
8VEHMXMSREPP] WQSOIH ½WL meats and cheeses created [MXL TEWWMSR TVMHI ERH GEVI
Our unique 30+ product range including: Salamis, Chorizos & Sobrasada. Air-Dried Hams, Bresaola, Lamb/Beef/Venison ‘Carpaccios’. Pancetta, Pastrami, Boudin Noir, Bratwurst, Bath Chaps, Semi-Dried Sausage, Bacon Trealy Farm Charcuterie, Monmouthshire UK e: info@trealyfarm.com t: 01495 785090 @trealyfarm
www.trealyfarm.com
For our wholesale price list contact Andrew Tel: 01580 879601 Email: info@wealdsmokery.co.uk wealdsmokery.co.uk Search Weald Smokery
@wealdsmokery
Chef’s first choice for British Charcuterie
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Salami . Chorizo Air-dried meats
Producers of award winning hams, bacon, sausages, SURVFLXWWR &RSSD %UHVDROD 3DQFHWWD b3RUN *DUOLF DQG )HQQHO 6DODPL 3RUN DQG %HHI +XQWHUV 6DODPL &KRUL]R
www.somersetcharcuterie.com
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Guide to British & Continental Charcuterie 2017-18
Artisan quality cured meats
ZZZ ZHQORFNHGJHIDUP FR XN A supplement to Fine Food Digest
GUIDE TO SUPPLIERS ???????? PATCHWORK PATE www.patchworkfoods.com
With a foodservice offer becoming ever more important to many high street delis, premium patĂŠ brand Patchwork has broken new ground for the speciality sector, offering its best-selling recipes in 500g piping bags. “The cafĂŠ side of our Independent business is getting bigger all the time,â€? says chief executive RIĆ“FHU 5XIXV &DUWHU Ĺ?7KH SLSLQJ EDJ VXSSRUWV that, because it allows for great versatility, zero waste and easy portion control.â€? All the patĂŠs available in this format are also dairy and wheat free, he adds. A long-term supporter of FFD’s Sell More &KDUFXWHULH FDPSDLJQ 3DWFKZRUN KDV EHHQ producing its range of British patĂŠs at its North Wales base for 35 years and still hand-makes its SURGXFWV WR IRXQGHU 0DUJDUHW &DUWHUĹ?V RULJLQDO UHFLSHV LQ VPDOO EDWFKHV ZLWKRXW DUWLĆ“FLDO colouring, additives or preservatives. The range has grown to encompass both frozen packs and ambient jars of pâtĂŠs. It 2016 it launched a new sub-brand, Mags’ & Jen’s, featuring three dairy-free smooth chilled pâtĂŠs with a 21-day-shelf life, packaged in modern livery. 5XIXV &DUWHU DGGV Ĺ?'HPDQG IRU WKH 0DJV -HQ UDQJH KDV JLYHQ XV WKH FRQĆ“GHQFH WR QRZ provide shelf-ready packaging, allowing for greater impact and easy stock control.â€?
NORTH WALL CHARCUTERIE north-wall@btconnect.com Based in Wark – a stone’s throw from Hadrian’s Wall – North Wall Charcuterie is one of the few cured meat businesses in the area. It was started by Andrej Wout and produces a selection of handmade Continental-cured meats, salamis, air-dried hams and chorizo. The company says it DGRSWV D ƓHOG WR SODWH mentality, adding that its range is limited because it hand-crafts every item over many weeks. It uses the best raw materials to produce its meats which are handcured and brought to local farmers’ markets
THE REAL BOAR CO therealboar.co.uk The Real Boar Co, which has been making salamis and chorizo for a decade, has added new products to its stable. Wild boar with black WUXIĹ´H DQG ZLOG ERDU VORH gin salamis are billed as “a perfect standalone product or an accompaniment to many a dishâ€?. Other products include wild boar chorizo, game salami (wild boar and venison) and wild boar salami. It also offers wild boar loins, haunches and trim, as well as Boar Cigars – a mixed pack of wild boar salami and chorizo and game salami.
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OXSPRINGS oxsprings.com Oxsprings says it has consolidated its production to one product – a lightly smoked air-dried ham. The company says the decision to streamline production was due to the product offering the best ŴDYRXU DQG FRQVLVWHQF\ Along with a new label, the 85g pre-sliced pack and its deboned ham are available to the retail sector. It says its bone-in ham is a popular way to showcase the product and include a bit of theatre. The Pershore site has drying space for 2,500 hams.
A supplement to Fine Food Digest
PEELHAM FARM peelham.co.uk Peelham Farm continues to grow the charcuterie offering from its organic livestock, fermenting and air-drying its own beef, mutton and free-range Tamworth x Red Duroc pork. Its latest lines are a beef snacking salami with coriander (based on South African Droewors) and a lamb snacking salami with FXPLQ ,W DOVR PDNHV ƓYH salamis, a prosciutto, coppa, lonza, smoked pancetta, beef bresaola and juniper mutton. It has boosted volumes and consistency by moving production to a purposebuilt unit but has kept the process on its farm and aims to maintains its products’ distinctive terroir.
RAMSAY OF CARLUKE ramsayofcarluke.co.uk Scottish bacon curer and butcher Ramsay of Carluke produces everything (apart from the eggs) required for an award-winning breakfast. As well as bacon, sausages and puddings, it also makes haggis and cooked hams.
THE REAL CURE therealcure.co.uk The Real Cure’s entire range of British venison and pork charcuterie from Hartgrove Farm, Dorset, is available pre-sliced and in JDV Ĺ´XVKHG SDFNV LQ ERWK catering and retail sizes. Its “subtly aromaticâ€? and well-marbled Dorset coppa is made from pork specially chosen for fat distribution. The meat is cured for at least 21 days in a blend of crushed bay leaves, garlic and black pepper, then dried for a minimum of two months. Its latest new pork salamis are Dorset Blue 9LQQ\ Ć“J DQG IHQQHO white pepper. Other lines LQFOXGH VORH JDUOLF VDODPL venison chorizo and Dorset chorizo picante.
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GUIDE TO SUPPLIERS GREAT GLEN VENISON BRESAOLA, SWEDE REMOULADE, APPLE & HAZELNUTS By Sean Carter, chef/director The Lovat, Loch Ness, Fort Augustus, Inverness-shire, Scotland. Ingredients Serves 4 12 slices of Great Glen venison bresaola 100g swede, cut into julienne (matchsticks) 50g mayonnaise 1 tbsp Dijon Mustard ½ tbsp grain mustard 3 gherkins, cut into julienne 100g apple chutney, puréed and put in a squeezy bottle (optional) 1 finely chopped shallot 2 tbsp chopped toasted hazelnuts 4 tbsp hazelnut vinaigrette. To finish: 3 small discs of green apple 3 cubes of venison salami Some peppery leaves such as watercress
Method 1. Roll out the bresaola between two sheets of cling film until very thin Make the remoulade by mixing the swede with the mayonnaise, both the mustards and the gherkin 2 Lay out three slices of bresaola overlapping (to create a rough rectangle) on some cling film, place a spoonful of the remoulade along the length of bresaola, fold over the ends then roll up into a tight sausage shape. Tie the ends off and refrigerate. Continue with the rest to create four sausage shapes. 3. Make the dressing by mixing the vinaigrette with the shallots and hazelnuts. To plate Pipe some chutney on the plate in a spiral (if using), place the bresaola in the middle of the plate. Spoon over some hazelnut dressing then scatter the apple discs and salami around the plate and add a few peppery leaves.
REDHILL FARM redhillfarm.com Redhill Farm’s Duroc x Landrace pigs are allowed to mature slowly to produce meat that is used to handmake a range of authentic products – from oak-smoked pancetta, dry-cured bacon and hams to black pudding and pork pies. Every item it its free-range pork charcuterie line-up has won a Great Taste award. It also offers a regional speciality, Lincolnshire haslet, which is hand-made by shaping sausage meat into ovals and baking until golden and caramelised. Redhill Farm is also one of few UK producers smoking meats over mature English oak chippings in a brick smokehouse.
RUTLAND CHARCUTERIE rutlandcharcuterie.co.uk Nick Brakes found a love of charcuterie while running an upmarket ski chalet in the French Alps but was frustrated with the availability of British cured meats when he came home. He set up The Rutland Charcuterie Co in July 2014 with three core values – provenance, high animal welfare standards and great taste. He now uses local free range meat in a range that includes garlic & caraway salami and duck prosciutto cured with fennel, coriander & black pepper. This year Rutland has concentrated on its air-dried meats, reintroducing coppa, bresaola and Noix de Jambon.
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Guide to British & Continental Charcuterie 2017-18
ROSS & ROSS rossandrossfood.co.uk Ross & Ross Food, a Cotswolds company preparing hand-made British food gifts, launched its original Homemade Bacon Curing Kit in 2014. This best-selling kit contains everything you need to dry-cure your own original, sweet and smoky bacon at home within seven days. Its second kit to be launched, spicy bacon, features The Old English, Cotswold Chorizo and British BBQ cures. Customers only need to add pork belly. The curing kits have and RRP of £21.
SERIOUS PIG seriouspig.london Serious Pig, now backed by James Watt of BrewDog, says its focus is on quality, reliability and customer service. Founded in 2009 in the first wave of British charcuterie producers, it has focused on the snack sector of the market with its Snacking salamis, Snackingham ham bites and Snackling oven roasted pork crackling. The SALSA-accredited company’s clients include Fortnum & Mason, Heston Blumenthal’s pubs in Bray, and Claridge’s as well as numerous farm shops. It supplies direct across the UK with a minimum order of £50 and free delivery.
A supplement to Fine Food Digest
CMT
Continental Meat Technology The Traditional Ham Company
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The very best ham... the old fashioned way! For trade enquiries and more information please contact us: Email: trade@dukeshillham.co.uk Call: 0845 331 2516
www.dukeshillham.co.uk
Continental Meat Technology 31 Salford Road, Aspley Guise, Milton Keynes MK17 8HT T: 01908 584489 F: 01908 584317
www.continentalmeattechnology.co.uk
NO COMPROMISE ON QUALITY
Relish ®
● t h e h awks h e ad re lish co m p an y ●
Culinary Couture for Charcuterie A range of over 100 preserves free from gluten, nuts, GM & suitable for vegetarians.
www.hawksheadrelish.com Ɣ 015394 36614 A supplement to Fine Food Digest
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COTSWOLD
ORGANIC
Passion in our curing process delivers the most delicious products imaginable! The cured meats are made to James Golding’s original family recipes and methods handed down from his family. Third generation Master Butcher Alan Bartlett ensures the meat we use is of the highest quality
Air dried Hampshire “Karma” Ham
New Forest Wild Boar & Red Wine Salami
More information can be found on our website as well as our on-line shop.
www.apinchofsaltcuring.co.uk e: apinchofsalt46@yahoo.com t:01425 611278
Tel 01451 870852 cheese@turnstonefarming.co.uk
www.simonweaver.net
Patriana
High quality speciality food from France and Spain
Basque Kintoa Ham
Bayonne Ham
Serrano Bodega Ham
Duck Saucisson
We offer award winning fine food directly from artisan and farm producers in southern France (Basque region/Haute Savoie) and Spain. This includes cured hams, saucissons, chorizos, pates and other specialist charcuterie products as well as cheeses. Please visit our new website at www.patriana.com. To obtain our Trade price list contact us by email info@patriana.com or by phone 07734114295. Please visit www.patriana.com, or contact us for more information: E mail: info@patriana.com Tel: 07734114295 Patriana Ltd. The Goods Shed, Station Road West, Canterbury, Kent CT2 8AN
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A supplement to Fine Food Digest
GUIDE TO SUPPLIERS ???????? SUFFOLK SALAMI (LANE FARM) suffolksalami.co.uk
Suffolk Salami owners Ian and Sue Whitehead say sales have continued to go from strength to strength over the last year and their new drying and fermenting room has really come in to its own. The facility, which is largely solar powered, employs new technology to allow the salami to dry more naturally and improves maturation, benefitting the flavour all round. The range comprises three salamis – red wine, rosemary and fennel – together with a chorizo made with De La Vera paprika. The producer also has an air-dried pork loin and new cooking chorizo, which has been smoked over oak and beech chippings, while a new snack salami is also in the pipeline. All are made using Freedom Food-approved pork, from pigs which have been bred outdoors and finished in open straw yards on the Whiteheads’ Lane Farm in Suffolk.
SOMERSET CHARCUTERIE somersetcharcuterie.com Italian Culatello is the inspiration for Somerset Charcuterie’s latest launch this autumn. The product is made using “the best muscles from the best quality British traditional breed legs”, washed in cider and aged for 12 months. Andy Venn, co-founder, says it had taken almost two years to be able to make the product available commercially but he hopes it will become Somerset Charcuterie’s signature line in the next couple of years. Celebrating their third year in business in August, Venn and co-founder James Simpson are investing in a new purpose-built factory.
STORNOWAY BLACK PUDDING (CHARLES MACLEOD) charlesmacleod.co.uk Hebridean butcher Charles Macleod is a family business with a history that spans seven decades and it is famed for its multi-awardwinning Stornoway Black Pudding. Free from anything artificial, this black pudding is unique because it uses only beef suet, oatmeal, onion, blood, salt and pepper with the addition of water. Although almost flavourless, suet enhances the flavour of the other ingredients and also lightens the texture of puddings.
THREE LITTLE PIGS threelittlepigschorizo. co.uk Yorkshire Wolds artisan producer Three Little Pigs was born after Charlotte and Jon Clarkson were given a pig as a wedding present. They liked the taste so much they went to market and bought three more pigs. The Clarksons’ range includes chorizo and salami in ready-to-eat sliced retail packs (RRP £2.99, trade £2.00) as well as loops and snacking sticks. The free-range pork is carefully trimmed for a smooth texture and combined with Spanish La Vera Smoked Pimenton and selected herbs and spices, dried under carefully controlled conditions.
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SPANISH HAM MASTER spanishhammaster.co.uk Spanish Ham Master specialises in the world of jamón and claims to have the best selection in the UK. Jose Sol, who founded the company in 2010, is dedicated to promoting Spanish gastronomy and offers both carving demos and training.
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TENUTA MARMORELLE tenutamarmorelle.com A new range of Villani Parma ham and salumi is the latest launch from Italian food specialist Tenuta Marmorelle. Villani started producing salami, coppa, bacon, mortadella and cooked ham 130 years ago in Castelnuovo Rangone near the city of Modena. In the 1930s one member of the family returned from a trip to the US with an idea that revolutionised the air-dried pork production process – drying hangers – which charcuterie producers everywhere still use today. Production today includes a vast assortment of regional specialities, including premium products with EU DOP and IGP status.
TREALY FARM trealyfarm.com Trealy Farm claims to produce the largest, most diverse selection of artisan charcuterie in the UK, with over 30 air-dried, cured, cooked and hot-smoked lines. It uses free-range traditional breed British pork, Welsh PGI beef and lamb, and British wild venison, as well as British wild boar and duck. Products include air-dried hams, salamis, bresaolas, chorizos, pastrami, bath chaps, sobrasada/’nduja, dry cured bacon, pancetta, coppa, lomo and lardo. Many of these are now pressed and shaped to ensure a more even slice size and reduce waste.
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WILDMAN CHARCUTERIE Based on the farm here in the Yorkshire Dales our range includes Yorkshire dry cured bacon, traditional sausages, Yorkshire Chorizo, Salami, Mortadella Nostrale, Macon, Guanciale, Pancetta, Pastrami, Beltie Bresaola, Coppa & Lonza. Monthly Pork Butchery, Salumi & Charcuterie courses. WILDMAN BRITISH CHARCUTERIE, TOWN END FARM, AIRTON, SKIPTON, NORTH YORKSHIRE, BD23 4BE | 01729-830902 WWW.TOWNENDFARMSHOP.CO.UK 40
Guide to British & Continental Charcuterie 2017-18
Hand Crafted healthy beef snacks using our farm reared prime cattle. Only natural ingredients and grass fed beef are used in our highly popular & award winning snacks aimed at the sports, outdoor and convenience markets. Contact us now to discuss distribution opportunities in this fast growing market.
rucksnacks.com | colm@rucksnacks.com | mobile +353892556351 A supplement to Fine Food Digest
GUIDE TO SUPPLIERS ???????? WYE VALLEY ASPARAGUS, DUCK HAM, EGG, LOVAGE By Fred Clapperton, head chef, The Clock House, Ripley, Surrey
woodallscharcuterie.co.uk
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LOVAGE DRESSING 1. P ick lovage and blanch for 30 seconds. 2. R efresh in iced water. 3. B litz with grapeseed oil for 2 minutes. Hang through a muslin for 12 hours. 4. Then combine with white wine vinegar 250g lovage oil to 100g vinegar and season to taste with salt and pepper. Place asparagus spears on plate, place poached egg on top and cover with dressing and lay cylinders of duck ham alongside.
RCUTE RI E
Woodall’s has entered the snacking salami category with three new salami products: classic, spicy and gin. Made with British outdoor-bred pork, these “sophisticated snacks” are available in stick and bite formats. Colin Woodall and his team make them using traditional methods in small batches at Woodall’s in Manchester. The company says the salamis are very high in protein and boast “a clean ingredient deck” – gluten- and lactose-free, and no added nitrates. They also have a long shelf life and can be stored ambiently. “They tick all of the boxes for current trends: an increase in snacking, and protein snacking in particular, and a move away from sugar and carbs,” says Woodall’s sales manager James Crease. The 10g stick and bite formats come in 500g bulk packs but Woodall’s suggest decanting them for display in Kilner jars on the counter.
ASPARAGUS 1. Trim prongs from main stalk to leave a spear head. 2. Snap at natural breaking point, trim up and peel ¾ of stalk. 3. Cook in a butter emulsion until tender.
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Ingredients Serves 4 100g of dry-cured duck ham 2 bunches of thick Wye Valley asparagus 4 fresh duck eggs 250g fresh lovage 250g grapeseed oil 100g white wine vinegar
DUCK EGG 1. B oil water with 2 tablespoons of white wine vinegar. Stir to create a whirlpool and drop eggs in and cook for 3 minutes (for runny yolk). 2. R emove with slotted spoon and drain.
CHEF
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RCUTE RI E
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GUIDE TO SUPPLIERS
CHEF
PORK BELLY, CAULIFLOWER, PEARL BARLEY, SUFFOLK SALAMI & MARJORAM By Aaron Skerritt and Stuart Oliver, Milsons at Kesgrave Hall, Suffolk.
Ingredients Serves 4 1 whole pork belly Handful of pearl barley – amount optional Suffolk Salami - amount optional Half tsp of marjoram leaves 6g of diced salami Half a dozen cauliflower florets Salt – enough to cover pork belly 150ml vegetable oil 6 cloves chopped 1sp fresh thyme 200ml chicken stock
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Method 1. Salt pork belly for 4 hours. 2. Wash off salt and cook in vegetable oil, garlic and thyme for 8.5 hours at 85°C. 3. When cooked take out of oil and leave to cool down and portion when cold. 4. When you have your portion pork belly, slowly heat in a frying pan so the skin goes crispy and cook in an oven for 10-15 mins to reheat. 5. For the garnish: cooked pearl barley, cauliflower florets roasted, a light chicken sauce, diced salami, marjoram leaves. 6. Heat the cooked pearl barley with chicken sauce and diced salami Finish with sprigs of marjoram, salt and pepper. 7. Pour this over the roasted cauliflower, and some thinly sliced Suffolk Salami with black pepper and red wine salami.
Guide to British & Continental Charcuterie 2017-18
WEALD SMOKERY wealdsmokery.co.uk Use of traditional kilns, local oak logs and chippings have all contributed to Weald Smokery’s multi-awardwinning charcuterie. The 30-year-old East Sussex company’s products include smoked venison, which is dry-cured, gently smoked over oak and sliced thinly. Smoked duck is hot smoked over an open oak log fire while smoked pork loin (Kassela) is produced in a similar way. Family-run Weald Smokery’s range also includes smoked chicken breast, pastrami, salt beef, dry cured bacon and Continental charcuterie.
WOODCOCK SMOKERY woodcocksmokery.com A former Great Taste Supreme Champion, Co Cork’s Woodcock Smokery specialises in smoked fish. It only uses wild, not farmed, fish and deploys traditional cures and smoking methods to achieve a balanced flavour in all of its products.
WENLOCK EDGE FARM wenlockedgefarm.co.uk Wenlock Edge Farm says it was one of the first modern businesses to produce charcuterie in Britain. Its range of air-dried products now includes 18-month matured prosciutto, coppa, bresaola, pancetta, Beef Hunters salami and chorizo, as well as pork, garlic & fennel salami. It products are all based on traditional Swiss family recipes.
WOODSIDE FINE MEAT woodside-fine-meat.co.uk Woodside produces Kentish oak-smoked air-dried lamb – billed as an alternative to Parma ham – using meat reared on its family-run farm. It runs a flock of about 300 locally-bred Romney sheep and its lambs are predominantly grass-fed in the High Weald of Kent. The legs of Romney lamb are de-boned, with the excess fat trimmed off, cured and marinated in red wine, honey and herbs. These are smoked and hung to dry, producing a rich-tasting ham-like meat. The lamb is available straight from the farm or from wholesalers Cannon & Cannon and Kent Frozen Foods.
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Servicing the art of Gastronomy info@cibosano.co.uk ~ 020 8207 5820 ~ cibosano.co.uk
Charcuterie ~ Cheeses ~ Fresh Pasta ~ Antipasti ~ Seafood ~ Cakes ~ Oils ~ Vinegars A supplement to Fine Food Digest
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INTERVIEW
Pursuing the perfect pedigree Illtud Dunsford – farmer, artisan charcutier and now budding biotech entrepreneur – tells FFD how researching the genetics of a native Welsh breed helped him shape the ideal charcuterie pig. Interview by Mick Whitworth
I’M SAT ON MY HAUNCHES in a fenced field on the side of a hill in the Carmarthenshire countryside, camera in hand, and feeling slightly trepidatious. Half a dozen large, long-eared porkers have just been woken from their slumbers in the shade of some scrubby trees below and are about to come bowling up towards me – or possibly over me – lured by the shaking of a bucket of feed. Luckily these are good natured beasts. After bustling out of the undergrowth and brushing past me, they are soon nuzzling the sturdy legs of farmer and artisan charcutier Illtud Llyr Dunsford, and posing dutifully for photos. 44
Like Dunsford, whose family have farmed in these gentle hills near Llanelli for two centuries, these animals are firmly rooted in their locality. They are rare-breed pedigree Welsh pigs and in early 2017 their meat was granted TSG (Traditional Specialities Guaranteed) status under the EU’s Protected Food Names scheme, a move in which Dunsford was instrumental. To say this softly spoken Cardiff-born man has a finger in many pies is an understatement. Since giving up a career as a location-spotter for the movie industry seven years ago (he worked on over 150 movies, including two Harry Potters and Russell Crowe’s Robin Hood) he has thrown himself into the meat industry with vigour.
Guide to British & Continental Charcuterie 2017-18
Not only does he run his artisan meat business, Charcutier Ltd, with partner Liesel Taylor, but he’s chair of Slow Food Cymru, a board member of Welsh meat promotion levy board Hybu Cig Cymru and –surprisingly – co-founder of bio-tech start-up Cellular Agriculture, which is looking to develop alternative, non-meat proteins. He’s also a meat processing consultant and a new product development (NPD) specialist, quietly working with everyone from street food firm Dusty Knuckle Pizza to Michelin-star chefs and plcs like Dawn Meats and Cranswick. “The bit I enjoy most is not so much our own processing but this collaborative work,” he says. In fact, Charcutier Ltd’s current production A supplement to Fine Food Digest
INTERVIEW ????????
Any largescale operation tends to mean a compromise, and we always want to sell on quality A supplement to Fine Food Digest
unit, opened on the farm in Pontnewydd in 2015, is “more like an NPD kitchen really”, he says – great for experimenting and for the firm’s own small-scale output, but probably not big enough to be viable on its own. The firm is handling no more than six or seven pig carcases a week (although some of its flavourpacked cull sows would be up 250kg in weight – nearly five times the typical pork weight pig) and selling mainly dry-cured bacon and “wet charcuterie” such as sausages, both on farmers’ markets and to stores like Harrods and Fortnum & Mason. Initially focused on air-dried meats, Dunsford soon abandoned that after a fourday visit to ham producers in Parma. “A quick
calculation on the back of an envelope made me realise the kind of cash flow you get from air-dried ham.” He tells FFD: “We don’t have the slicing facilities to do packaged air-dried meats, and we’re not set up to have a one-product production line, so in many ways we’re quite inefficient. But any large-scale operation tends to mean a compromise, and we always want to sell on quality.” Brought up helping out on the family’s Felin y Glyn farm at weekends and holidays, Dunsford learned first-hand about rearing, killing and processing animals and poultry for the table. He moved to the farm to live in 2004, and six years later launched Charcutier Ltd to pursue his interest in “nose to tail” eating. A Meat From Wales livestock scholarship took him to the US and Canada to learn more about rearing and processing. And a Welsh Government grant led him to the sausage and processed meats course at Iowa State University in the USA, where he rubbed shoulders with students from major meat conglomerates. But it was work on a Welsh Governmentbacked project for the Pedigree Welsh Pig Society (PWPS) that really got Dunsford upclose-and-personal with these docile animals. “It was aimed at safeguarding the breed, increasing herd numbers, looking at the market for Welsh pork and getting an EU Protected Food name,” he says. “I joined as project manager half-way through, when work had already been done on increasing pig numbers. I took it further, and looked at how large-scale companies work on genetics.” Collaborating with institutions including Harper Adams agricultural college and Aberystwyth University, his project not only saw the Welsh breed benchmarked against commercial animals in terms of nutrition, chemical make-up, taste and yield, but led to the genetic mapping of every known Welsh pig bloodline. It means he and other Welsh pig breeders can now choose which lines to cross to give a particular conformation and to avoid inbreeding. Dunsford himself now buys from seven or eight different PWPS members – a mix of bacon weight pigs (85-90kg), once-bred gilts (over 135kg) and four-year-plus cull sows (upwards of 250kg). Too big for the commercial market, they are reared specially for him, allowing him to choose the right pig for the right product. In some ways, Dunsford is a bridge between the traditional small Welsh farm and the science-led methods of modern, mainstream agriculture. Meat science, he says, is “a set of building blocks”. How you assemble your product from that is up to you. The Welsh pig is now probably the bestunderstood native breed from a scientific point of view, but it also ties Charcutier Ltd to the land of Dunsford’s ancestors. “When we started out we tried a lot of different breeds, but we’ve always had Welsh pigs,” he said. “It’s our regional pig, and it made sense to use a breed that has evolved in the area where you live.” charcutier.co.uk
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www.moonsgreencharcuterie.co.uk
Thanks to you the original British ‘Nduja is now British ‘Nudger’! When we made the original British ‘Nduja a mere four year’s ago we thought of it as a kind of homage to the Calabrian original. But truth told it’s nothing like Italian ‘Nduja. Ours isn’t made of
:ĞůůLJ ǁŝƚŚ tĞůůLJ͊ tŚĂƚĞǀĞƌ LJŽƵƌ ĐŚĂƌĐƵƚĞƌŝĞ Θ ĐŚĞĞƐĞďŽĂƌĚ ĐŚŽŝĐĞƐ͕ ǁĞ ŚĂǀĞ Ă ƌĂŶŐĞ ŽĨ ƐĂǀŽƵƌLJ ũĞůůŝĞƐ ƚŽ ŵĂŬĞ LJŽƵƌ ƚĂƐƚĞ ďƵĚƐ ƐŝŶŐ͊ ,ĂŶĚ ŵĂĚĞ Ͳ ŶĂƚƵƌĂůůLJ͘ ǁǁǁ͘ƐĐĂƌůĞƩĂŶĚŵƵƐƚĂƌĚ͘ĐŽ͘ƵŬ
70% (or more) fat. Ours is only 15%. Ours uses fresh chillies and dried chillies for a completely different, and apparently irresistible effect. A case of improving on the original. And since everyone calls it ‘nudger’ we thought we should too. moonsgreen.co.uk. Phone 01797 253807.
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Award-winning charcuterie from Lishman’s A tried & tested range of home-cured salamis and cured meats produced using traditional Tuscan techniques from outdoor-reared Yorkshire pigs Lishman’s entire charcuterie range is available in whole pieces or retail packs Contact David and Ian on sales@lishmansbutchers.co.uk quoting HSG or call 01943 609436 for samples and support Tel: 01870 610324
www.salarsmokehouse.co.uk info@salarsmokehouse.co.uk Salar Smokehouse Ltd, The Pier, Lochcarnan, Isle of South Uist HS8 5PD 46
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lishmansbutchers.co.uk
@butcher_dlish
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Dry cured back bacon
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