FFD Selling Charcuterie 2023-24

SELLING CHARCUTERIE 2023-24

INSIDE More than 60 producers & suppliers, retailing tips, pairing ideas and recipes

A supplement to

Charcuterie is arguably the most classic of all the classic deli products. Salamis hang from the ceilings in Italian stores, whole legs of ham sit behind counters in Spain waiting to be carved and the serveovers in France are crammed with all the nose-to-tail creations of their proprietors.

Here in the UK, it’s a slightly di erent story. If we’re being honest, cured meats and salamis o en play second ddle to cheese, especially when it comes to that most hallowed of deli traditions: cutting-to-order at the counter.

You might think this is an odd way to introduce a publication dedicated to selling charcuterie in the UK, but I actually think it’s a really big positive. And that’s because it means that there’s still a great deal of opportunity for retailers in this country – both in terms of increasing sales and the approach to this category.

Charcuterie in the UK is still at a edgling stage. Consumers are still learning about the breadth of this area of food. Producers themselves are still creating, experimenting and re ning their product ranges. And retailers have plenty of angles to explore when merchandising and

o ering charcuterie to their customers. No one in this country is bound by any of the traditions or expectations that exist in the more-established markets of Continental countries.

In addition, a lot has happened since FFD last put together a publication like this – chie y the turbulence of a global pandemic – but strangely that has brought the category along further. Awareness of, accessibility to, and interest in ne food have all improved. The stresses of the world being turned upside down have led producers to become more resilient, adaptable and better at what they do – and it’s the same for many retailers. The market is there and so are the tools to reach it. My perspective is that there’s not been a better time to sell more charcuterie. Whether you’re looking to add some more prepackaged lines to your shelves, try out slicingto-order from whole cuts or start upselling your current range with new ideas, I hope this publication helps you embrace the category with the renewed energy it deserves.

Michael Lane, editor

Message from Angel Refrigeration

As suppliers of specialist production and retail refrigeration, our sponsorship of this guide is part of our ongoing commitment to supporting and celebrating the success and innovation of UK producers far and wide.

We recognise and work closely with farmers, butchers, chefs, food producers and technologists who bring a wide range of British Charcuterie to local markets, shops and restaurants.

Julie Croker, MD Angel Refrigeration

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There’s still a great deal of opportunity for retailers in this country – both in terms of increasing sales and the approach to this category.

Meat the makers

Our guide to producers is organised alphabetically, so you can browse for entirely new business or update yourself on what’s happening at your preferred suppliers. Whether you’re a er cured meats, salamis, pâtés, raw products or smoked items, this list has got you covered. This section covers both British and Continental makers of charcuterie.

For wholesalers and importers, turn to our dedicated section on page 31

AMBRY FOODS

ambryfoods.com

Ambry Foods produces free-range turkey bacon on a small farm in Norfolk. Launched in 2022, the product is cured with sea salt and dark muscovado sugar and lightly smoked with beech chips. It is available locally through Roger Holme Foods and nationally through the Artisan Food Club in 150g retail packs (RRP £5-£6 depending on method of distribution) and 1kg trade packs.

BEAL’S FARM

bealsfarmcharcuterie. com

East Sussex-based Beal’s farm specialises in charcuterie made from Mangalitza pigs, a Hungarian breed farmed for its thick, wooly, sheeplike coat and well-marbled, rich y flavoured meat he animals are reared on a mix of woodland and pasture. Products include salamis, peperoni, chorizo, coppa, lomo, air-dried ham, ’nduja, morci a and astrami he company also sells raw cuts of pork and game. In 2022, production was relocated to Eridge Park, the oldest deer park in England, giving rise to a new range of venison charcuterie.

BLACK MOUNTAIN SMOKERY smoked-foods.co.uk

Based in the Brecon Beacons, Black Mountain uses ingredients chosen for their “quality, provenance and sustainability”, which are cured and smoked over Welsh oak. he range deve o ed over more than two decades inc udes fish meats and cheese, which are sold as standalone items or in hampers and gift sets.

BRAY CURED braycured.com

Bray Cured produces a range of pork, venison and beef charcuterie. Additionally, it is now making a selection of hogget charcuterie using traditional breed meat from a single local farm. Bray Cured’s Flower Meadow Hogget Bresaola uses the same wild herbs the animals graze on in the cure. Other new products include Hogget Merguez Salami, Hogget Chorizo (made for Manchego) and Hogget ’Nduja.

BROUGHGAMMON

broughgammon.com

Sustainability and taste are both high on the agenda at Broughgammon, the Cole family’s farm near Ballycastle, in Co Antrim. The Coles rear surplus kid goats and free-range rose veal bull calves – a by-product of the dairy industry – to make products like Goat Bacon and Rose Veal Salami, as well as producing charcuterie using seasonal wild game.

CARMARTHEN HAM

carmarthenham.co.uk

The Rees family’s airdried, salt-cured ham was granted Protected Geographical Indication Status (PGI) by the European Commission in 2016.

Carmarthen Ham has been sold since the 1970s and its growth in popularity continues today. The traditional method of production is still a cottage industry, with knowledge of how to make it passed from one family member to the next.

CHARLES MACLEOD

charlesmacleod.co.uk

Charles Macleod is a butchery businessdating back more than seven decades, located in the Outer Hebrides in Scotland. Its PGI Stornoway Black Pudding, as well as its white pudding, fruit pudding and haggis are all made to family recipes.

CAPREOLUS FINE FOODS capreolousfinefoods.co.uk

Capreolus Fine Foods is an artisan charcuterie producer in am isham est orset t sources oca ree range meat rom traditiona and rare breeds as e as seasona wild meats from the West Country, and cures it following traditional techniques. Its range includes pork, beef, mutton, duck, wild boar and venison products, as well as a range of salamis.

After winning many awards over the last decade, Capreolus’s owners David and Karen Richards continue to expand their premises and add new lines. These include Rampisham Velvet, an ambient pâté-style salami and Smoked Sliced Venison, made from Dorset Sika or Fallow Deer.

The business has recently achieved PGI status in the UK for its New Forest Pannage Ham – an air-dried product made using legs from pigs that feed on acorns during the New Forest’s pannage season.

Capreolus also bought fellow West Country producer Deli Farm Charcuterie from its retiring owners in 2022, but it will maintain the two brands separately.

CHILTERN CHARCUTERIE

chiltern-charcuterie.co.uk

Chiltern Charcuterie’s range is made from local free range Gloucester Old Spot pigs and includes five ty es o sa ami Classic, Fennel, Beetroot & Horseradish, Port & Garlic and Sage – as well as ’nduja, sold whole.

COBBLE LANE CURED

cobblelanecured.com

Cobble Lane Cured specialises in fermented and air-dried British meat products. Founded in 2013, the company was initially inspired by producers in Sardinia and Sicily, but now incorporates traditional methods from the whole of Europe to make charcuterie. While remaining headquartered in North London, Cobble Land has just opened a new site in Bicester, allowing it to up both its retail and foodservice output while introducing a new range of products – including a semicured Chorizo and a classic Piccolo salami.

Retailing Tip: get to know your pigs

The majority of charcuterie is produced from various parts of the pig. Hams come from the hind legs. The belly and loin are used for bacon, while the latter also provides some whole muscle products, as does the neck end. Other joints are minced and used in sausages and salamis. Even a er the big cuts are gone, the o al and blood are used in various products, like pâté and black pudding.

Retailing Tip: get the slice right

Slicing charcuterie behind the counter is a deli tradition but – as with cheese – it needs to be done properly. Retailers o ering this service should make sure they have knives and a slicing machine, all with fully sharpened blades. Any meat being cut to order should be chilled so it is rm enough to slice without the fat melting.

Before sta begin slicing they should establish the customer’s preferred thickness of slice – thinner for boards and sandwiches, thicker for cooking – and make sure that the cutting face of salami or muscle is trimmed and clean.

Once the customer is served, crumbs and dirt should be wiped from the meat slicer using a cloth and soapy water, and any knives and boards should be washed.

CORNISH CHARCUTERIE cornishcharcuterie.co.uk

Cornish Charcuterie has been making a range of pâtés, rillettes and cured meats on Norton Barton Farm for 12 years. In that time the products have earned recognition in the Great Taste and Taste of the West awards.

Founders Richard and Fionagh Harding share the space with fellow producers at their Norton Barton Artisan Food Village, and this has proved a boon to both product development and broadening their distribution network.

The producer is set to launch a new range of presliced charcuterie, sourced from both its salami roster and its selection of whole muscle cured meats.

The majority of its pâtés (including various pork, duck and chicken rillettes) can be stored and sold ambient and Cornish Charcuterie will soon be offering its liverbased pâté lines in an ambient format too.

Among its other NPD scheduled for 2023 are canned items – including Cornish sardines, lobster bisque and cassoulet – as well as larger formats of its duck rillettes.

CORNDALE FARM

corndalefarm.com

Based in Northern Ireland, Corndale Farm makes charcuterie from its own drift of Saddleback pigs, selling a range of salamis, chorizos and whole muscle products including lomo, coppa and bresaola.

The producer’s Chorizo Piccante won a 3-star award in last year’s Great Taste and this year it has collaborated with fellow NI business Craic Foods to develop an ’Nduja Ketchup.

CUREIGHTS cureights.com

Cureights is a charcuterie producer based in Warwick. Its range include traditional cures following Continental traditions, including Midlanduja, a take on the Calabrian classic (RRP £6 for 75g or £3.95 wholesale) and Stratford Saucisson, made using Pinot Noir red wine from Stratford-uponAvon’s Welcombe Hills Vineyard and Warwickshire pork (RRP £8.50 per 150g saucisson, £5.52 wholesale). Formerly known as Prices Spices, the producer’s Chipotle Coppa won Great Taste Charcuterie Product of the Year in 2021.

CWM FARM CHARCUTERIE

cwmfarm.co.uk

Cwm Farm in Ystradgynlais, South Wales, makes charcuterie from its own free-range and rare breed pigs. As well as Laverbread salami, the producer makes biltong, ‘nduja and chorizo. Recently it launched a range of Highland cattle Biltong dedicated to Lions and International Rugby Star Ken Owens, known as “The Sheriff”. It comes in a Honey & Mustard flavour developed by chef Tomos Parry of Brat Restaurant, as well as Chilli, Shiitake & Coriander and Laverbread Crust. It is sold in 40g bags (wholesale £2.30, RRP £3.20) and 250g bags.

DUCHY CHARCUTERIE

duchycharcuterie.co.uk

Cornwall’s Duchy

Charcuterie was founded by meat industry professional Marc Dennis in 2016. Among his range of cured and air-dried meats, his Prosciutto won the Charcuterie Masters title in New York in 2020, becoming the first British producer to win an award overseas. Other items in the Duchy range include a take on the spicy, sweet & sour Spianata, Chineseinspired Lap Cheong salami, and peppercornstudded Napoli Salami.

DUKESHILL HAM

dukeshillham.co.uk

Royal Warrant holder

Dukeshill is based in Shropshire and since 1985 has been producing traditionally cured hams, bacon, sausages and charcuterie using highwelfare British pork. Most famous for its traditional hams, the company’s range now exceeds 450 lines, and in 2020, it was bought by private equity investor GC Investment Partners. Former directors Neale and Sarah Hollingsworth remain in the business and will work with the new owners “for the foreseeable future”.

New British Charcuterie

Exceptional small batch charcuterie with a taste of place, made from rare and traditional breeds in Bray, Berkshire.

www.braycured.com

First year, five awards: for Cacao Venison Bresaola, Flower Meadow Hogget Bresaola, Berkshire Salami, Venison Old Fashioned Salami and Berkshire Pestle.

First year, five awards: for Cacao Venison Bresaola, Flower Meadow Hogget Bresaola, Berkshire Salami, Venison Old Fashioned Salami and Berkshire Pestle.

EAST COAST CURED

eastcoastcured.com

Leith-based East Coast

Cured was founded by husband-and-wife team Susie & Steven Anderson in 2017, specialising in the production of dry cured Scottish meats.

Inspired by the traditional European methods, they use Scottish ingredients to create a range of charcuterie including salami, chorizo, ’nduja, coppa, lonza, ham, guanciale and bresaola. The business retails and wholesales products from its own shop in Leith.

EMBUTIDOS ENTREPENAS

embutidosentrepenas. es/en/

Entrepeñas is a small family business located in Spain’s Alto Bernesga Biosphere Reserve. The producer specialises in the cured beef delicacy Cecina de León, making upwards of 200 tonnes annually. It also makes cured hams and Chorizo de León. Entrepeñas exports to more than 15 EU countries and a dozen countries outside the EU.

FAIRBORN SNACKS

fairborn.sumupstore.com

Bridport-based Fairborn Snacks makes Dorset Biltong by hand in small batches using local grass-fed beef. Its four core flavours rigina Coriander, Chilli, Garlic & Herb and Black Pepper –are available in 35g snack packs for a trade price of £2.40. RRP £3.50.

HIGHLAND CHARCUTERIE & SMOKE HOUSE highlandcharcute.com

Isabelle and Richard Flannery founded Highland Charcuterie & Smoke House in 2014, having learned how to make it over the course of 10 years while working in the hotel trade.

Their products make use of the abundant local larder that surrounds their base in in Kinlochbervie, a scattered harbour village in the north-west of Sutherland, in the Scottish Highlands. They use meats from local crofters, wild pheasant and venison, and foraged ingredients like wild garlic, bog myrtle, rosemary and chanterelles.

Their latest item, Peat-Smoked Wild Venison Salami – which earned them a Golden Fork for the Charcuterie Product of the Year in 2022’s Great Taste –is available sliced in 80g packs, RRP £6, and combines wild venison with local free-range pork backfat and a mixture of spices, herbs and juniper.

GOOD GAME

good-game.co.uk

The use of nitrates and nitrites in cured meats can divide opinions, so while Devon’s Good Game takes a stance in favour of farmhouse-style nitritefree methods, it offers its customers a choice. It has a range of products made with wild game, free-range pigs and grass-fed beef cured exclusively with salt, and others are made “the traditional way” with a minimal amount of nitrite. Products include classic salamis, chorizo, air-dried hams and biltong.

GREAT GLEN CHARCUTERIE

greatglencharcuterie.com

It has been 20 years since the Baak family sold their first sa ami and their reat Glen brand has gone from strength to strength. The Scottish Highlands business specialises in products made from wild venison – with a range including pepperoni and chorizo –but it also offers pork and grouse lines.

Great Glen has recently changed its retail packs from 90g to 80g while keeping the price the same, in a move to cover cost increases while mitigating the impact on consumers.

HAMMOND CHARCUTERIE

hammondcharcuterie. co.uk

Northumberland charcutier of 10 years Rachel

Hammond sells a wide range of cured items, all made with outdoor, longlived, rare-breed and usually culled wild meats.

The handmade items include whole muscle charcuterie such as coppa, lomo and air-dried ham as well as pancetta, guanciale and year-aged lardo. ther s ecia ities inc ude wild venison biltong and chorizo, Mangalitza ‘nduja and a fuet “whip” salami made with free range rarebreed pork, local artisan cider, green pepper and Scottish garlic.

HAY CHARCUTERIE

haycharcuterie.co.uk

fina ist or the rand

Master Charcutier title at the 2019 British Cured Meat Awards, Hay Charcuterie is owned by consultant chef Rod Lewis and his wife Rachel, offering a range of air-dried muscle meats, cured sausages, pâtés and rillettes.

Retail sliced packs of some of the key lines are available, along with a range of paper-wrapped whole salamis, ideal for shops wanting to offer a grab-and-go option.

HELEN BROWNING’S ORGANIC

helenbrowningsorganic. co.uk

Helen Browning’s rganic roduces a selection of prime ham cuts from organic, freerange, high-welfare British Saddleback pigs. Adding to its range of thick cut Dry Cured Ham Slices and Wafer Thin Ham is a line of Honey Roast Ham Slices and Honey Roast Ham Ends. 12-15 packs per case/ from £48 per case. Whole Honey Roast Hams are an indulgent 2kg seasonal o ering

You have a new match

Charcuterie is fantastic on its own or with tried-and-tested (o en regional) accompaniments but its versatility goes way beyond tradition. FFD looks at some more modern possibilities for combination.

By Nick Baines

SAUERKRAUT & PORK RILLETTE

The classic cornichon has long been the go to airing or a small jar of rillette. But that same crunchiness and acidity can be delivered in a number of ne ound ays than s to the array of sauerkraut variations currently on the market. Given both products’ shredded texture, it’s the deeper flavours rom ermentation that help underpin the rich atty flavours o the ri ette London Fermentary produces sauerkraut made with smoked spices and garlic, as well as one produced with pineapple and turmeric that could be aligned with Cornish Charcuterie’s classic Pork Rillette.

SAKE & JAMÓN

When considering this charcuterie pairing, think tonkotsu ramen broth, the rich fatty liquid made from pork bones. The lightness, fragrance and soft rice grain flavours both cut through the intensity and offer refreshing relief. The same qualities are true when tackling Europe’s most lauded air dried or roducts such as Pata Negra Jamón or Parma ham. n act any air dried or roduct that offers silkiness of fat is going to work well here. Check out London’s Kanpai, which makes a range of elegant sakes in the traditional style.

AGED GOUDA & ’NDUJA

’Nduja could be one of the most versatile charcuterie roducts going he fiery or spread can be smeared across a great number of sandwich and deli items, or loosened into hot pasta dishes for some added clout. When creating a pairing, you’ll want to contrast te ture as e as flavour Look to an aged gouda for a cheese that can stand up to the might of ’Nduja. Its sweetness ripples through the heat of the spread, while cutting through the product’s fattiness. The smokiness of the Real Cure’s Dorset ’Nduja rubs up against the month gouda rom The Cornish Gouda Co in all the right ways.

KOMBUCHA & AIR-DRIED BEEF

Taking a nod from the Argentine steak condiment chimichurri, ombucha is the er ect non a coho ic ti e to air ith air dried beef such as bresaola. The bubbly, probiotic drink carries a level of acidity that plays against the minera de th o flavour from the beef. There’s also that interconnection of fermentation notes in both products that work together to add a ong dra n out finish ry em us oods ir ried Beef alongside a bottle of Jarr’s original kombucha to see how this one works – it also goes well with biltong.

CHILLI HONEY & PEPPERONI

This interplay of sweet and spicy is one that’s currently being enjoyed on pizzas, particularly in the US, with brands like Mike’s Hot Honey becoming a modern pizzeria mainstay. However, this flavour ac ed combo can be taken in a highbrow direction on a charcuterie board too. We like Fortnum & Mason’s smoked chipotle honey drizzled over Trealy Farm’s Hot Pepperoni Salami. It’s a pairing that works well with a third component too. Instead of the melted mozzarella of a Neapolitan style pizza, try the soft elegance of Rosary goats’ cheese.

The UK produces some of the worlds best Charcuterie

We are experiencing a significant increase in demand for artisan cured meats and charcuterie here in the United Kingdom. With the choice of using traditionally reared local livestock and game, there are endless opportunities to develop innovative and award winning air dried, cooked and fermented meat products.

From as far north as the Shetland Isles and outer Hebrides, throughout Scotland, Northern Ireland, Wales, England and the Isle of Man, we now have a wealth of well established and experienced artisan producers of high quality and tasty British Charcuterie.

Behind the scenes specialist charcuterie consultants, food technologists, senior environmental health officers, food development and training centres have been working with producers to develop their skills and recipes. Expert consultants in their field include:

summers@btinternet.com

Contact: 07847 417237

Expert butcher, curer, teacher and consultant, championing regenerative and ethically produced British meat.

Rich is a well-respected industry figure, sharing his vast knowledge of whole carcass utilisation and recipe development through innovative Butchery and Charcuterie techniques.

chris@townendfarmshop.co.uk

www.wildmanbritishcharcuterie.co.uk

Award winning, 5th generation Yorkshire butcher, charcutier and grazier, Chris is the founder Wildman Charcuterie.

Widely known for producing fine quality produce from his own home reared rarebreed animals, Chris also runs Charcuterie making courses from his on-site butchery.

steve@good-game.co.uk

www.good-game.co.uk

Charcutier, consultant, trainer butcher, hunter, restaurant owner and founder of Good Game. Steve (aka Salami Steve) is a true artisan producer.

With a reputation for using the best locally produced meat from native breeds, wild game and for pioneering charcuterie production without the use of nitrates, Steve also teaches courses throughout the UK

jackie@marshpig.co.uk

www.marshpig.co.uk

Award winning and pioneering charcutier, Jackie, set up Marsh Pig over 10 years ago, producing fabulous British Charcuterie.

As the UK’s 11th charcuterie producer, Jackie developed her technical expertise and skills from scratch. Having made every mistake Jackie is well placed to provide training and guidance.

Rich Summers

Steve Williams

Suppliers of commercial refrigeration for the production, display and storage of home produced Charcuterie.

MEATICO STG ALL 700 GLASS S AC8301: Single Glass Door

Chris Wildman

Jackie Kennedy

Do you see yourself as a producer?

Angel Refrigeration work closely with Charcuterie experts, schools, colleges and training centres, who offer a variety of interactive skills and product development courses. Whether you are in the early stages of your own business case development, need to develop your understanding of the food science and food safety standards, advice and tuition is always provided to a high standard.

Courses and Guidance

Here are some of our recommendations:

School of Artisan Food

www.schoolofartisanfood.org/courses/short-courses /butchery-charcuterie

River Cottage

Under the expert guidance of Steve Williams, River Cottage HQ are running 4 courses this year focusing on the principles and practice of making your own charcuterie at home. This introductory day is aimed at the amateur/beginner looking to make charcuterie and cured meats at home with limited expenditure and equipment. Curing & Smoking courses from £245.00

www.rivercottage.net/courses/artisanal-skills/curing-smoking

CanolFan Bwyd Cymru Food Centre Wales

A dedicated food technology centre, where the team of expert Food Technologists, provide advice, technical services and training to business start ups, SME’s and existing food producers. The facilities include food processing areas, food safety HACCP training and the development of production skills and recipes. www.foodcentrewales.org.uk

Food Technology Centre, Llangefni

The Food Technology Centre (FTC) has been established since 1999 and plays a key role in transferring knowledge to the food industry in Wales, across the UK and internationally. The Food Technology Centre provides a broad range of training opportunities to support individuals working at all levels within food businesses. www.gllm.ac.uk

Charcuterie Production Taster Days

A series of Charcuterie Production Taster Days from Angel Refrigeration, in conjunction with National Craft Butchers and Perrys of Eccleshall will be announced soon. Keep following us on social media for further details.

Energy Efficient Refrigeration

As part of our ongoing commitment to the environment, Angel Refrigeration has been working with our suppliers to develop a wide range of energy efficient refrigeration in line with the Carbon Trust standards. The Carbon Trust provides a wealth of advice to help businesses take action to reduce carbon emissions for both existing and new equipment www.carbontrust.com

Join Sally-Ann Hunt for a range of Sausage Making, Smoking & Curing Courses from £95.00 to £215.00. The Advanced Charcuterie 4 day course, designed for those with experience of working in the food industry, is taught by Steve Williams and costs £1,195.00

British consumers have developed a real taste for fermented, cured and air dried Charcuterie produce.

'The right refrigeration to do the right job'

Credit: Steve Wiiliams, School of Artisan Food

ISPINI CHARCUTERIE ispinicharcuterie.com

Ispini was founded in 2016 by brother and sister onny and anice uddy to increase the return from pigs on the family farm. It hand-produces a range of ontinenta and orthern Irish inspired charcuterie at the ho ding in o yrone Northern Ireland, using its own meat and some sourced from like-minded local farmers. Ispini sells these products – including its ta e on inocchiona o a and ider in used hori o a ami tic s alongside Northern Irish farmhouse cheese from its deli in Moira.

KE NAKO BILTONG kenakobiltong.co.uk

Beef from organically reared dairy cull cows is the raw ingredient for Ke Nako Biltong, made at Ba y agan rganic arm in Northern Ireland.

Ke Nako was founded in 2012 by Alanagh and Ilse van taden to ma e the outh rican sty e dry cured beef. Now they also make droëwors – ground beef preserved with spices and stuffed in a lamb casing.

KILLENURE CASTLE killenure.com

After years of research, avaun armody o ner o i enure ast e in o Tipperary, revealed her adoped county to be the origin of the hardy but diminutive Dexter cow. armody has or ed with other Irish farmers to steadily build up the biggest herd of pure-bred e ters in the or d art of a nose-to-tail approach, armody s charcuterie ine u inc udes a umin & B ac e er a ami and hori o both so d in re sliced packs of 70g.

LISHMAN’S OF ILKLEY

lishmansbutchers.co.uk

Yorkshire butcher and charcutier Lishman’s of Ilkley uses traditional curing techniques and high welfare meat from local farmers to make a range of charcuterie inc uding e eroni or & enne a ami ‘Nduja and Guanciale, as well as ‘limited release’ salamis every season. The company sells its products sliced or whole, and ships nationwide.

LONDON SMOKE & CURE

londonsmokeandcure. com

treatham based oss Mitchell and Jamie Beevor s ondon mo e & ure s ecia ises in aged bacon, charcuterie and cold-smoked sashimi grade cottish salmon.

Available in retail packs, the charcuterie is produced from ethically reared, mature oucester d ots pigs, including its latest emi ry hori o made with “very high-quality imenton de a era and plenty of fresh garlic”.

LOXLEY’S LARDER loxleyslarder.co.uk

Run by Martin Miller in rural Nottinghamshire, Loxley’s Larder takes its name from the supposed home of Robin Hood. His range of salamis includes B ac ru fle & or icy ar ic & hi and ed ine & enne Mi er a so produces cured meats, such as o a and bee ecina

MACNEIL’S SMOKEHOUSE

macneilssmokehouse. co.uk

2018 saw Macneil’s mo ehouse in the reat aste o den or or the Midlands for the second year running – this time for its smoked salmon. With nationwide delivery and a raft of Great Taste awards across its range inc uding smo ed fish meat and garlic – this artisan smokehouse is growing sales among both retail and restaurant customers.

MACSWEEN OF EDINBURGH macsween.co.uk

Macsween of Edinburgh has been making haggis and black pudding for the past 70 years, commissioning the world’s first haggis actory hich was expanded in 2003 to accommodate the growing business. Its range of haggis includes a Traditional, Vegetarian and a gluten-free version. Despite its scale, the company says it places emphasis on being as green as possible by sourcing ingredients locally and using minimal packaging.

Retailing Tip: wrapping

As is the case with cheese, most retailers use a combination of cling lm and waxed paper when wrapping charcuterie sliced at the counter. A food-grade, waxed sheet with your shop’s branding looks professional and will be sturdy enough to wrap those wafer-thin slices.

Thin slices of cured meat stacked on top of each other will be virtually impossible to separate. To prevent this, slices can either be laid side by side on fresh cling or be overlapped to look like a staircase. You can use plastic lm between each layer to stop the meat from sticking together. Try not to fold the actual product while wrapping – so ensure the paper is big enough – and hand the item over to the customer at.

MADE FOR DRINK

madefordrink.com

The clue is in the name. Made for Drink creates products intended to be paired with beverages.

ongside ng ish ru fle

Crisps and Chicken Salt

Fries, charcuterie products include Chorizo Thins (made for Rioja), and most recently, Biltong (made for beer). All are produced at Made For Drink’s kitchens In Berkshire.

MANCHESTER

SMOKEHOUSE

themanchester

smokehouse.co.uk

Richard Hyman’s cured Scottish salmon follows the family recipe, curing with Israeli coarse grain salt and cold-smoking with British oak. The company’s latest release is a plant-based alternative called Oak Smoked Valmon, which comes in compostable retail packs of 80g (which is around 12 slices) RRP £5.99, £3.60 for trade. 800g catering packs are also available for £28.40.

MARSH PIG

marshpig.co.uk

Norfolk charcuterie

producer Marsh Pig has been making free-range pork and rare-breed British beef charcuterie by hand for 11 years. The range includes sliced and whole salamis, air-dried meats and three types of beef jerky. Only using leg meat in its salami and chorizo, it trims all the “nasty” bits and only adds 15% fat, which it says results in a much meatier product than others on the market.

MOONS GREEN moonsgreen.co.uk

Moons Green owners John

Doig and Ian Jones’ take on charcuterie is a serious, ingredient-led one, as e em ified by a range o 10 saucissons – including Ebony Lamb & Preserved Lemon and Venison, Pistachio & Sour Cherry – eight beersticks (with joyous names like Reggae, He fire and ru fle tic s range of air-dried meats includes an orange and fennel-cured tenderloin called a Filetto. The producer supplys pubs, bars, restaurants, cafés and wineries, as well farm shops and delicatessens.

NEGRONI negroni.com/en

The best-known brand of charcuterie in Italy specialised in premium deli meats, Negroni has been around for over a century. Its philosophy centres on control of the entire production cycle and its commitment to regional traditions is witnessed by links with several PDO and PGI consortia, including Prosciutto di Parma PDO, Culatello di Zibello PDO and Salame Cremona IGP.

PATCHWORK PÂTÉ

patchworkfoods.com

Patchwork was established in 1982 by Margaret Carter who began selling her home-made pâtés to pubs in her local village in Wales.

Operating out of a purpose-built site since 1987, Patchwork produces pâtés, as well as a range of chutneys, salsas and dips. The latest addition is a Black Pudding Jam, a relish, which the producer suggests including in cooked breakfasts, burgers, or pairing with cheese and crackers. RRP £3.50, available in cases of 6 or 1kg tubs.

PEELHAM FARM

peelham.co.uk

Peelham is a family run 650-acre farm in Berwickshire, Scotland. The butchery and charcuterie facilities were developed in 2008, producing a range of organic cured and airdried cattle, sheep and pork products alongside classic meats. Stating its mission as “creatively adding value and taste to our organic meat and developing our distinctive ‘terroir’”, the producer uses its own recipes and bespoke cures. Unique products include PastureFor-Life Veal Salami, made with star anise, white wine and pork fat.

Retailing Tip: care for your stock

Storage

Any cut meats must be refrigerated, otherwise they can quickly turn rancid. They should also be wrapped in cling lm to prevent absorbing strong avours from other items.

Whole air-dried hams and salamis can be stored and displayed ambiently but maintaining the right humidity levels can be tricky. Environmental Health legislation has forced many retailers to refrigerate their whole, uncut meats, however, chilling for too long can a ect their quality.

Display

The display lives of open meats on a counter vary from product to product. A whole salami might have a shelf life of 3-4 months but, once cut, that will reduce enormously. It’s important to consult your EHO and speak directly with the producer for guidance.

By law, chilled foods must always be kept below 8°C, but some cooked meats will specify below 5°C. Ultimately, always comply with the temperature recommended on the product label.

PRIME BITE

primebite.co.uk

Prime Bite offers a private labelling service with the biltong and jerky it produces at its SALSAapproved facilities. The offering includes product and brand development, and is behind the likes of Hunters, High Protein Company and Raging Bull products.

PROPERONI

properoni.co.uk

Properoni is a producer of premium Hungarian pepperoni. As well as supplying restaurants and pizzerias since 1968, the company recently launched a consumer line of products, made with a handful of ingredients and naturally fermented. Both are additive- and preservative-free.

PROTEIN AND PANTRY

proteinandpantry.com

Making Chilli Beef

Jerky by hand in small batches with local grassfed beef, Protein and Pantry produces to order on a weekly basis. The preservative- and nitratefree jerky comes in 30g size pouches with a trade price of £1.65 per unit and a RRP of £2.95-£3.65.

REDHILL FARM

redhillfarm.com

Redhill Farm free range pork has been going strong for 24 years, farming and producing a range of sausages, dry-cured bacon and hams, pâtés and haslets – as well as pork pies, so popular they were a supplier to the Queen’s Jubilee, Lord’s Cricket Ground and Wimbledon. In 2020, founders Jane and Terry Tomlinson grew their range of charcuterie, adding a Continental-style air-dried pancetta and a ham hock black pudding. Incidentally, that same year was when the Tomlinsons’ Free-Range Pork Shoulder was named Great Taste Supreme Champion.

SALT PIG CURING saltpigcuring.co.uk

SaltPig Curing Company is an artisanal charcuterie producer based in the Cotswolds, run by former chef Ben Dulley, whose nose-to-tail ethos led to his interest in cured meat production. The team uses local, rare-breed pigs to create a range of air-dried meats and salami.

Due to small batch production SaltPig’s products are available to a limited number of trade customers. Popular items include the Pigsticks snacking salamis, of which there are three: Cotswold Chorizo, Garlic & Pepper and Fennel.

Retailing Tip: creating a good charcuterie board

Variety is key. Have an assortment from across your charcuterie range and think about showcasing di erent styles, textures, tastes and appearances. On a cheeseboard, you will have hard, blue and so cheese and the same principle applies to charcuterie.

O ering between three to ve types of cured meat in di erent shapes, sizes and shades of colour creates a contrasting and eyecatching display on the board.

SOMERSET CHARCUTERIE

somersetcharcuterie.com

In 2015, farmers and charcuterie enthusiasts

Andy Venn and James Simpson teamed up to develop a range of products that followed traditional Continental methods, adapted for the British market.

As well as pork, the producer uses local wild venison, free range duck, grass fed beef and lamb. A new production unit will allow them to meet growing demand and develop new products, including their latest, Peperone, made with their own rare-breed free-range pork.

Don’t just opt for pork-based charcuterie but think about other meats, like beef or game.

Create a board around themes or storytelling. You could work your way around the di erent cuts of a pig and talk about nose-to-tail eating – from the back leg to the guanciale jowl.

You can really experiment with di erent accompaniments on a charcuterie board (see page 19) Traditional pairings include fresh bread, cheese, pickles, salad leaves and balsamic vinegar, but consider some seasonal fruit, crackers, relishes, olives, cornichons, and nuts.

Make sure you serve the charcuterie at room temperature.

available in retail packs and whole to slice in store enquiries 01397 712121 or info@greatglencharcuterie.com

WWW.GREATGLENCHARCUTERIE.COM

The True Taste of Spain

Discover Brindisa’s artisan Spanish ham and charcuterie. Ibérico hams are considered some of the ‘world’s best hams’ and Brindisa sources them from the four regions where PDO (Protected Designation of Origin) hams are produced.

Spanish charcuterie is full of flavour. Such as the coarse cut, cured Magno velita chorizo by Alejandro. Cured for a minimum of 60 days and made from the finest meat, it is moist, spiced, and delicious.

Order from our expert team on 020 8772 1600 or scan the QR to find out more about becoming a customer.

brindisa.com

SCOTTISH WILD VENISON CHARCUTERIE salami - chorizo - pepperoni - smoked venison - bresaola

A little extra?

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Miller’s Mondovino range of savoury crackers has s ecifica y been designed to artner ith ine but charcuterie ou d a so be a natura bed e o Made by rtisan Biscuits a sister business o he ine heese o the trio o Mediterranean flavours on o er are ree ive Moroccan ice and ta ian omato a o hich come in g bo es ith an o artisanbiscuits.co.uk

ta ian ood s ecia ist Tenuta

Marmorelle says its orre ntica rimitivo red ine

hich is made by a sma ami y inery in ug ia has the robustness and u flavour to stand u to s icier

charcuterie he su ier s nti asto

iccante is a mi ture o icy o a icy ancetta and icy

ianata a ami that or s articu ar y e ith the ine tenutamarmorelle.com

hen it comes to charcuterie Brindisa suggests ee ing the accom animents sim e as they do in ain he ere o branded e ini os baby si ed gher ins it carries are marinated in vinegar ith mustard seeds si vers in onions and b ac e ercorns g hey can ho d u to strong flavours i e Manchego and rovide a nice contrasting crunch he anish im orter a so recommends icos de an g a very common choice or serving ith charcuterie brindisa.com

hose oo ing to e u their on the go icnic ing o er might ant to chec out Clive’s Wines atest creation he roducer has aunched ar ing as berry as the first o a range o ines in m s im ine cans he B drin can be merchandised in and so d rom the chi er ta ing into the ast gro ing ready to drin category ot on y is the can ight eight and recyc ab e its contents a so go do n very nice y ith a charcuterie heavy ham er cliveswines.co.uk

There’s plenty of upselling opportunity when it comes to charcuterie. Here are some suggestions for additions to o er your customers when helping them plan that picnic or charcuterie board.

welshhomestead

STAAL SMOKEHOUSE

staalsmokehouse.co.uk

Set up in East Yorkshire in 2007, this small, craft smokehouse offers a range o remium fish and poultry products, cured and smoked over oak and apple wood. The level of smoke is chosen to complement the product rather than mask it. The Staal line-up includes twice-smoked duck and chicken, along with smoked salmon, beetroot cured salmon, gravadlax, hot and cold smoked rainbow trout, mackerel, haddock and kipper.

SUFFOLK SALAMI

suffolksalami.co.uk

Suffolk Salami is led by husband-and-wife team Ian and Sue Whitehead, owners of Lane Farm, pig butchers turned salami producers 20 years ago. They also make cooked ham, bacon and chorizo. Latest to their range is the Little Oinker Snack salami, ambient stable and available in single 30g packs (RRP £1.50). he rigina flavour is lightly smoked over oak and beech chippings with a hint of paprika and the other is flavoured ith i d fennel.

SUNDAY CHARCUTERIE

sundaycharcuterie.co.uk

Sunday Charcuterie was founded in 2020 by former pub owners James Santillo and Tara Smyth. The pork in their products is sourced directly from smallholders. Breeds used include rare and native ones like British Lops, Berkshires, Gloucestershire Old Spots and Mangalitza. All are free-range and reared in paddocks or as part of woodland management schemes. They eat natural foraged diets supplemented with whey, fruit and vegetables.

SUSSEX GOURMAND

sussexgourmand.com

Sussex Gourmand is all about bresaola, thins, and condiments, selling canapé kits it says celebrate the Sussex landscape, with beef naturally reared by local farms and deer culled to preserve the countryside. Its lightly smoked Sussex beef bresaola combines grassfed, naturally reared beef with a spice and herb cure that includes foraged berries.

The wild venison bresao a is flavoured ith home-grown and foraged herbs, spices and berries.

THE CUMBRIAN SALAMI CO

shawmeats.co.uk/ products/cumbrian-salami/

The Cumbrian Salami Company is based in a former mining town near the Solway Coast, with views of Scotland to the north and Lake District fells to the south. The producer combines traditional and contemporary methods of curing, smoking and drying meat with herbs, spices and seasonings. It now makes 20 varieties of salami and air-dried meats, including a range of chilli salamis, which span mild (Chilli), hot (Firecracker), hotter (Dynamite) and hottest (Naga).

THE REAL BOAR CO therealboar.co.uk

The Real Boar Company produces a range of salamis in the Cotswolds, with locally-reared animals. The boars are raised on chemical-free land, rotated onto fresh ground throughout the year where they are fed and forage for acorns, fungi and cherries. Most recently, the producer has teamed up with The Cotswold Curer to create a range of game and pork charcuterie, including Pheasant Cigars, Boar Cigars, Wild Boar with B ac ru fle a ami i d Boar and Sloe Gin Salami and a Wild Boar Chorizo.

THE REAL CURE therealcure.co.uk

Established in 2014, The Real Cure produces a wide range of charcuterie at Hartgrove Farm in Dorset, using high welfare meat including free-range British pork and wild British venison. All retail packaging is fully recyclable and can be stored ambient. The full range includes free range Pork Salamis, Wild Venison Chorizo and Pepperoni, Dorset Nduja, Coppa and Bresaola. Retail products are available in whole and pre-slliced pack formats. New products include Wild Venison Beersticks; Dorset ancetta and B ac ru fle Pork Salami.

THE WEALD SMOKERY wealdsmokery.co.uk

The Weald Smokery is a smokehouse located on the edge of Bedgebury Forest between Kent and ast usse here fish and meat are smoked in brick kilns. Products include smoked duck, chicken, venison and ham, as well as pastrami; hot and cold smoked salmon; freshwater eel, rainbow trout and haddock; as well as a range of cured meats including coppa, salami and mortadella. The latest launches are ham, smoked salmon and bacon trims.

tempusfoods.com

Former MasterChef contestants and professional chefs Dhruv Baker and Tom Whitaker teamed up to ound em us harcuterie in securing a ards and high rofi e istings not ong a ter ards rioritising good marb ing at distribution and intense flavour as well as sustainability, and ethics), they decided to make their charcuterie with British ex-dairy cows and exbreeding sow, which are much older than most animals s aughtered or their meat

As well as whole muscle cuts, sobrassada and no. 8, their own take on spreadable salami (which just so happens to have new packaging), they’ve recently added a chorizo and saucisson secs to the range, the latter available as narrow-gauge salamis and wide gauge salamis for slicing. In fact, all of Tempus’s packaging will soon be overhauled after it secured new funding. Promising more good things to come, the company has invested heavi y in the ageing room to finesse the environmental conditions in there, which it says has a ready increased the ua ity o its roducts

TREALY FARM

CHARCUTERIE

trealyfarm.com

Trealy Farm has been producing free-range British charcuterie since 2004. Its repertoire is made up of over 35 different charcuterie products, including salamis, whole muscle meats and Monmouthshire Air-Dried Ham hich shares flavour rofi es ith berico and Parma ham despite being made in South Wales. The producer exclusively uses ethically raised free range and wild British meats, and all of its products are allergen free.

WELSH HOMESTEAD

welshsmokery.co.uk

This smokehouse in the Cambrian mountains of West Wales was set up in 2016, developing a range of smoked pork and lamb products, smoked chilli jams and smoked salts. The latest addition is a range of Smoky Meat Jams, made with chorizo and bacon, to include in burgers and on cheeseboards. A 128g jars cost £3.67, while 800g foodservice tubs are priced at £16.77.

WENLOCK EDGE FARM

wenlockedgefarm.co.uk

Shropshire-based Wenlock Edge Farm’s charcuterie operation was started by farmer Peter Themans as a way to escape the price pressures of pig farming. Themans grew up eating air-dried meats, courtesy of Swiss relatives, and was one of the first eo e to roduce British charcuterie. The range includes bresaola, pancetta, chorizo, and hams, as well as ‘nduja and a variety of salamis.

WESTCOMBE DAIRY

westcombedairy.com

Still best known for its farmhouse cheeses, Westcombe has made a name for itself in pork production, capitalising on the fact that waste whey from the cheese is ideal food for fattening pigs. Matured in microflora the very limited batch wholemuscle cuts and salamis include sobrassada, saucisson sec, peporoncino and finocchiona vea salamis, pancetta and guanciale. Nitrates, nitrites and ripening cultures are used in the salami production but not in222 the whole muscle cuts.

WILD AND ROOTED

wildandrootedfarming. co.uk

Humphreys Farm is the Squier family’s regenerative holding in Chelmsford, where they breed cattle and turkeys. The cattle feed on herb rich pastures grazed in a ay that benefits the soi ecosystems and feeds local wildlife. The animals are grown to maturity, butchered locally with the beef hung for three weeks to intensify the flavour i d and ooted biltong is made using Aberdeen Angus Silverside marinated in a blend of spices based on traditional South African recipes, airdried and thinly sliced.

WILDMAN CHARCUTERIE

wildmanbritish

charcuterie.co.uk

hris i dman is a fi th generation farmer of 450 acres in the Yorkshire Dales and the owner of Town End Farm Shop in Malhamdale. Wildman

Charcuterie draws on its own rare-breed sheep, Craven Longhorn cattle and Oxford Sandy & Black pigs to create a wide range of cured meats, including Yorkshire Chorizo, Salami, Guanciale, Coppa, drycured Back Bacon and the celebrated Craven Longhorn Bresaola.

WOODCOCK SMOKERY

woodcocksmokery.com

Based in West Cork, Sally Barnes has been smokecuring fish or years

Using traditional craft methods and working with on y i d fish Barnes has won several awards over the years, most recently the Euro-Toques Ireland Craft Award.

The ups and downs of wild salmon supplies have led Barnes to turn her hand to a variety o other fish including mackerel, tuna, haddock and hake

But salmon remains her signature product, with variations including her recent hot-smoked wild salmon with organic ginger.

Retailing Tip: loose versus pre-sliced

Stocking loose meats on a counter for slicing to order make for a visually exciting display, create retail theatre and can distinguish a shop’s o er from the pre-sliced, vac-packed ranges in supermarkets. Stocking loose meats also help you to upsell and sample lesser-known varieties to customers. But carrying a selection of pre-sliced retail packs will cater to those shoppers who don’t want to wait 10 minutes for their 150g of Parma Ham. They are also a space-saver and have better shelf life.

Some retailers will carry the same line in both formats to cater to all demands but ultimately every shop should assess what works best for them and for customers.

Patriana

High quality speciality food from France and Spain

We o er award winning fine food directly from artisan and farm producers in France and Spain. This includes cured hams, saucissons, chorizos, pates and other specialist charcuterie products. We also have a range of traditional cheeses such as Manchego and Ossau Iraty.

Award-Winning

Organic & Free Range

A uniquely comprehensive offering of Award Winning, Organic Charcuterie; Salamis and Air-dried Meats including Chorizo, Nduja, Droewors, Prosciutto, Pancetta, Bresaola, Smoked Juniper Mutton, Coppa & Lonza from our farm in the Scottish Borders. 2019 Great Taste 2-Star (Veal & Pork Salami with Star Anise), 2018 FINALIST British Cured Meat Awards (Nduja); 2017 WINNERS The Scotland Food & Drink Excellence Awards (Smoked Juniper Mutton) & RUNNER UP (Bresaola); 2017 RUNNERS-UP UK Paleo Awards (Beef Droewors); 2015 WINNERS e Scotland Food & Drink Excellence Awards (Red Wine Salami, Fennel Salami & Chorizo); Great Taste 1-Star (Prosciutto)

81328

Duck Saucisson

Serrano Bodega Ham

Basque Kintoa Ham

Bayonne Ham

Coppa Fennel Salami and Garlic & Black

Is

product?

Can I mature my hard cheeses on wooden shelves?

How can I prove that I have not exceeded a given use-by date when the outer packaging has been discarded?

Can I display olives at ambient temperature?

Can I cut cheese and meats with the same equipment?

Do I have to mature or ripen cheese under refrigerated conditions?

Developed by the Guild of Fine Food and food experts at Cornwall Council, the Deli Retailing Code of Practice is split into three main sections – Food Safety Essentials, Good Hygiene Practices and Trading Standards – the Code is intended as a one-stop reference guide for deli teams, providing the guidance to ensure that both compliance and best practice standards can be achieved in all areas of retail.

Assured Code of Practice for Deli Retailing g .co.uk | +44 (0)1747 825200 @guildo nefood

The Deli Retailing Code of Practice is available in PDF format and can be requested by emailing support@g .co.uk. The Code is free to Guild of Fine Food members and can be purchased by non-members for £250+VAT.

At Wenlock Edge Farm all of our Charcuterie products are carefully created from our small herd of British pigs reared In the Shropshire countryside. We use traditional methods of butchery and curing to produce our award-winning range of charcuterie. As well as air dried products our range includes continental style sausages and traditional British bacon and hams.

Telephone: 01694 771893

www.wenlockedgefarm.co.uk

Pioneers of the British charcuterie movement, The

FREE RANGE PORK SALAMI & CHORIZO

Beyond the board

Whether you’re looking to manage stock, upgrade your café menu or make some practical recommendations to retail customers, you should always have a few charcuterie recipes at your ngertips.

Ingredients

For the olive mix

sha ot fine y diced gar ic c oves fine y cho ed

250g mixed olives, chopped

150g piquillo peppers

75ml olive oil

3 tbsp chopped capers

3 tbsp red wine vinegar

1 tbsp fresh oregano

Salt and pepper

50g Number 8, or sobrasada, or ‘nduja

(optional)

For the sandwiches

1 large ciabatta loaf, or four ciabatta rolls

100g Achari salami / fennel salami

Mu uletta by Tempus Foods

Paccheri Calabrese by

Cureights

Ingredients

500g paccheri or 24 cannelloni tubes

2 tsp salt

2 tbsp olive oil

c oves gar ic fine y s iced

g Mid andu a or ndu a

2 tbsp honey

2 tbsp lemon juice

60g pepperoni or chorizo, skin removed and cut into small chunks

2 chicken breasts, sliced into 1/4cm slices

100g smoked coppa

100g thinly sliced provolone cheese

200g fresh mozzarella

100g King Peter ham / air-dried ham

Method:

Method

Prepare the olive mix by combining the shallots, garlic, olives, piquillo peppers, oil, capers, vinegar, and oregano in a bowl (and the No. 8/ sobrasada/’nduja if using). Season with salt and pepper, cover and chill.

Split the ciabatta in half lengthways then spread the olive mix on each of the halves. Lay salami on one half, then coppa, provolone, mozzarella and ham.

Put the halves together and ra tight y in c ingfi m ace between two baking sheets and eigh do n to flatten turning over halfway for a couple or hours before dividing into four sandwiches and serve.

onion fine y cho ed

cu basi eaves fine y cho ed

4 tbsp tomato purée

1 cup vermouth

500ml passata

inger chi ies fine y cho ed as desired

2 tbsp mascarpone cheese

Makes 4 portions

Bring a pan of water to the boil and add 2 tsp salt. Add the pasta tubes to the water and simmer according to packet instructions, until al dente.

Heat the oil in a frying pan and fry the onion on a medium heat until pale and softened. Add the garlic and fry for a few seconds, then add the ’nduja, honey, chorizo and lemon juice. Cook until the sausage meat is starting to brown and crisp up.

Add the vermouth and chicken along with the tomato purée, stir well. Then add the passata, and leave to simmer for 5 minutes until the chicken has cooked through.

Put in the chillies, mascarpone cheese and chopped basil leaves. Stir through and serve immediately.

WILDMAN

Roasted peaches, salami & burrata salad

by Great Glen Charcuterie

Ingredients

2 ripe peaches, halved and stoned

A few sprigs of thyme

Olive oil

Fennel seeds

1/2 lemon

125g watercress

1 pack venison (or other) salami or sliced whole muscle cut

2 burrata

Salt and pepper, to taste

Serves 4

Method

’Nduja roasties by The Real Cure

Ingredients

g Maris i er otatoes

2 tbsp olive oil

Hand u o rosemary fine y cho ed

100g Dorset Nduja/ ‘nduja/sobrasada, crumbled

Half a lemon

Salt

Serves 6

Method

Peel and cut the potatoes into quarters and

Prunes & gorgonzola wrapped in mapleglazed pancetta by

Maple from Canada

add to a large saucepan of salted water. Bring to the boil and blanch the potatoes for ten minutes or until slightly tender.

Mean hi e our the o ive oi into a arge baking tray and place into the oven for 5 minutes to heat up.

Once the potatoes are ready, drain and allow to steam dry for a minute, then pour into the hot roasting tray. Season with salt and place into the oven to roast for 45 minutes.

emove the otatoes and add the fine y cho rosemary ith the ndu a Mi e and roast for another 5 minutes until the potatoes are crisp and the ’nduja has melted.

Ingredients

16 prunes pitted

150g gorgonzola

16 pancetta slices

3 tbsp of vegetable oil

1 handful of celery leaves

Black pepper

50ml pure Canadian maple syrup

Method

Place the prunes in a pan and cover with water. Bring to the boil, then leave to rest in the water for 5 mins.

Drain and pat dry.

Cut the gorgonzola into 16 cubes and push one cube into each prune. Wrap each prune into a slice of pancetta. Use a cocktail stick to hold each one together.

In a frying pan, heat the oil and add the wrapped prunes. Colour on each side, coating with maple syrup. Put the prunes on a baking tray in an oven heated to 200°C/ gas mark 6 for 2 minutes.

Season with black pepper and serve.

Preheat oven to 180°C. Place the peaches on a roasting tray with the cut sides up, then drizzle with olive oil and season with thyme and salt. Roast for 15 minutes until they become soft and start to char around the edges.

Toast the fennel seeds in a hot frying pan and roughly crush them in a pestle and mortar.

In a bowl, dress the watercress with olive oi and the uice and est o ha a emon Mi through the crushed fennel seeds and season with black pepper and salt.

Toss the salad and divide between four plates. Place the peaches and slices of salami across the plates, then tear and divide up the burrata. Garnish with thyme leaves and drizzle over any remaining juices from the roasting tray.

JOY ON A PLATE

For generations now, our family has been making a real commitment to taste and excellence, hoping to help you add a bit of magic to every mealtime.

www.jameswhelanbutchers.com | info@wb.ie

20 WAYS twentyways.co.uk

20 Ways is an importer and wholesaler of specialist charcuterie from Italy and Spain. As well as Halal cured meats, it imports Halal Parmesan, PDO cheeses and organic ingredients destined for retail and the foodservice sector. The company also offers bespoke private label lines. Best-selling products include beef bacon, pastrami and chorizo, bresaola and Cecina de Leon.

BRINDISA brindisa.com

The Spanish food importer’s cured meat selection comes from producers of white and indigenous Iberico pig charcuterie, including Jamon de Bellota; acorn-fed hams from Extremadura and Lomo Doblado de Bellota –acorn-fed tenderloin bathed in liquid acorn fat before curing. It also carries Fuet, Llonganissa and air-dried Salchichones, as well as cooking chorizos from La Rioja, Sobrasada from the indigenous black pigs of Majorca and game pates from the Sierra Morena.

CIBOSANO cibosano.co.uk

As part of its a large range of ambient, fresh and frozen lines, Cibosano sources traditional charcuterie from small Italian producers. Focusing on provenance, its range of cured and cooked meats come in a variety of whole muscle cuts, salamis and pre-sliced packs. A new addition is a range of Spanish Embutidos from Carchelejo, in the province of Jaén. The Chorizo, Chorizo Gran Vela, Salchichon and Boneless Serrano Ham are prepared traditionally, and are available whole or pre-sliced.

DELICIOSO delicioso.co.uk

Spanish import and distribution company Delicioso offers a wide range of charcuterie from Spain, reflecting the im ortance and regionality of food production. Its range of hams and cooking chorizos are dry-cured in the cool, high air of the Picos de Europa and other mountainous areas of northern Spain; also offering smoked charcuterie from the rain-soaked coasts of Asturias; salamis from the famous salami-producing area of Vic in Cataluña and soft, spreadable Sobrasada made in the humid climate of the Balearic islands.

New for this year are two whole hams on the bone: Jabugo Iberico, ham from Consorcio de Jabugo in Andalucía, and a Serrano Gran Reserva Paleta from Galicia in the north. The Jabugo Iberico ham weighs around 7kg and costs £39.45/kg; while the Serrano Paleta weighs around 4.5kg and is £47.25 per unit. All are available to trade customers throughout the UK.

TENUTA MARMORELLE tenutamarmorelle.com

TASTE OF SICILY tasteofsicily.co.uk

Taste of Sicily imports and supplies a range of antipasti and other Italian goods under several brands. As part of its Difforti range, it offers a variety of pre-sliced charcuterie. Bresaola, Coppa, Pastrami, Mortadella, Speck, Salami Milano and Salami Piccante are all available in 80g packs, while Proscuitto Crudo, Proscuitto Cotta and ru fle Mortade a come in larger packs.

THE FINE CHEESE CO. finec eese.co.uk

As well as its extensive range of cheeses, crackers and accompaniments, The Fine Cheese Co. also carries a variety of artisan charcuterie – and it takes its customary approach to sourcing in this category.

“We have a direct relationship with the producers e re resent and e visit them ersona y to confirm that the reality matches the claims,” says MD John Siddall, adding that every detail is examined – from the breeds and how they are reared through to the preparation, curing and slicing processes.

The charcuterie made from the Savigni family’s organic status inta enese b ac be ted igs is a good example. Its pigs roam freely outside, eating acorns and herbs, and the family personally undertakes every stage of preparation.

The Fine Cheese Co is also strong supporter of emerging British producers, stocking lines from Tempus, Trealy Farm and Moons Green alongside its listings from Italy, France and Spain.

Tenuta Marmorelle is an Italian food importer that supplies foodservice and independent retail outlets in the UK, as well as selling direct to consumer online. t urchases items direct y rom s ecia ist and fine food producers in Italy, which now include a Tenuta Marmorelle range of Antipasto from the Parma region. The ‘Gustoso’ selection will be made up of Prosciutto Crudo, Coppa and Milano Salami; the Saporito will feature Speck, Bresaola and Napoli Salami; the Piccante will combine Spicy Coppa with Spicy Pancetta and icy ianata a ami and fina y the e i ioso selection will include Prosciutto Crudo, Coppa and Paesano Salami. The 150g packs are sold in cases of 10 for £42, with an RRP of £6.95.