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