A little extra?

a ks ead el s s osh ic e auce is ac ed u o gher ins di and onions hin traditiona burger re ish ith a t ist his moreish sauce is said to bring out the best in a range o meat fish and vegetab es dishes t i a so ma e the er ect base or a thic cut ham sand ich er g ar or a case o si ars hawksheadrelish.com

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

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.