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”.