Native Breeds Charcuterie www.nativebreeds.co.uk
Run by Graham and Ruth Waddington on the Lydney Park Estate in Gloucestershire, Native Breeds produces cured, smoked, air-dried and cooked meats, all made from British rare breed animals but inspired by various styles from Britain, the Continent and North America. Its core range consists of fermented and cooked meats for slicing and street foods, alongside air-dried muscles, and venison, wild boar and spicy black chorizo salami. It is also the home of the made-to-order Great British Frankfurter, a traditionally made sausage of local free-range meat, without artificial additives and in natural casings. Native Breeds develops bespoke recipes for its larger customers and is certified for production of organic food. Its latest creation is a hot smoked beef brisket born from the Waddington’s love for “proper New York” pastrami. Heritage Devon Ruby briskets are cured with a peppery rub, then slow smoked over beech and applewood resulting in “meltingly tender” meat encased in a deep, savoury bark of spices.
Provenance assured by pig-to-pack control
Oxsprings www.oxsprings.com
Air-dried ham producer Oxsprings remains focused chiefly on foodservice, where it says its packaging and distribution links are best suited. It offers the trade both a 250g modified atmosphere catering pack and whole deboned hams. However, the Worcestershire company’s retail packs are now on sale in most Whole Foods Markets across London via distributor Cheese Cellar and it plans to expand further to raise its profile as an alternative to Continental hams.
Negroni offers whole and sliced options geared to premium independent stores
Negroni www.negroni.com
By MICHAEL LANE There may be plenty of British charcuterie firms reporting sales growth but it has not come at the expense of Italy’s biggest selling charcuterie, or rather, ‘salumi’ brand. Joe Zottola, the UK agent for Negroni, tells FFD that sales to UK delis, farm shops and food halls are up 30% this year compared to last and this increase is largely being driven by mid- to higher-end products. Sales of San Daniele air-dried ham have risen while Prosciutto di Parma Riserva has also shown strong growth. Of Negroni’s line-up of regional salamis, Milano sales are holding steady but Finocciona (fennel salami) is gaining popularity and individual 200g Negronetto salamis are “coming into their own”. Rather than being a hindrance, the size and scope of Negroni’s operation – it breeds and farms its Italian pigs, produces their feed and makes the finished products in its own units – makes its salumi more attractive to delis and farm shops, according to Zottola. “Independent retailers are becoming more and more aware of quality,” he says. “They’re searching for provenance and what better provenance can they have than 360° ownership of production.” As well as its ever-popular whole salamis and hams, Negroni also offers trays of pre-sliced products (100-120g, RRP £2.99-£5.99), specifically for convenience sales at delis. With their subtler branding these packs differ from those in the multiples and, more importantly, the meat is slow-sliced at a higher temperature to replicate the cut you would get from a counter. “The slower you slice, the thinner you can slice,” says Zottola, adding that the product is a good addition to shops, even if they are offering charcuterie sliced to order. “If you’re eating your salami within two or three days then buy it fresh,” he says. “But if you’re buying for five days later, this is a superb alternative. It’s not going to dry out and it’s not going to pick up strong smells in the fridge.” Whatever format retailers are taking its products in, Negroni will continue to run in-store promotional activities and training through its distribution partner Rowcliffe. A supplement to Fine Food Digest
Guide to British & Continental Charcuterie 2014-15
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