Page 1

A SUPPLEMENT TO

2015-16 Edition

Includes

Guide to British & Continental Charcuterie

Get cooking

49 suppliers & producers of premium charcuterie

Putting Parma centre stage

Great recipe ideas to help your customers think beyond the humble meat platter

How London’s Briciole is putting a premium on Italy’s famous export

DE

SIGNATIO

N

ORIGI

N

O PR

OF

TECTED

IN ASSOCIATION WITH


Vegetarian

2

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


WELCOME hen we produced our first Guide to British & Continental Charcuterie in 2013, we were taking a bit of a punt.

W

Find a supplier...

Charcuterie had been languishing in a corner of many deli cabinets, steadily losing space to an ever-growing range of foodiefriendly farmhouse cheeses. But we knew there were a lot of little British artisan charcuterie start-ups out there that could potentially create as much excitement as all those dozens of artisan cheese dairies. And we managed to persuade eight speciality food businesses, ranging from Italian salami giant Negroni to British charcuterie pioneer Trealy Farm, to sponsor both the 2013 Guide – handed out to retailers and restaurateurs at trade shows and training events all year round – and an ongoing programme of trade promotion throughout the year. It has been a slow burn. Our 2014 Guide actually featured fewer companies than 2013, as a number of those budding artisan producers quietly disappeared or sold up. But I reckon the past 12 months have seen a breakthrough. Not only have all the major food halls begun making a feature of British charcuterie, but restaurants and pubs are putting it at the centre of their menus. In May 2015 we reported how South London’s Three Cheers Pub Co had linked up with artisan producer Moons Green (see page 17) to produce a bespoke charcuterie range. In the same issue we highlighted Craft London, a restaurant-bar-café in the Greenwich Peninsula development, which has installed its own meat curing room and ferementing cellar. In June, FFD’s Deli of the Month, Haley & Clifford in Leeds, told us they are buying local charcuterie • UK Parma Ham Specialist from the city’s Reliance Bar & of the Year Dining Room, which is curing its own salami using Yorkshire rare – PAGES 4-5 breed pork. • A-Z of charcuterie When trendy metropolitan eateries make charcuterie a suppliers star product, the media and – STARTS ON PAGE 7 other foodie chatterers soon join in. And while many of • Recipe inspirations these products are highly local – STARTS ON PAGE 29 and exclusive, the interest they generate will translate into sales of more accessible, more widely distributed British and Continental speciality meats countrywide. This year’s Guide features 49 producers and suppliers – 11 more than last year – and I am delighted to say we now have support from 10 generous trade sponsors. This is enabling us, alongside the public health team at Cornwall Council, to finalise work on a Code of Practice for Charcuterie Production and Retailing, which should be published well before next year’s Guide appears. Unless I’m much mistaken, charcuterie is truly on a roll.

Inside

Mick Whitworth Editor, Fine Food Digest

A S UPPLEMENT T O

EDITORIAL editorial@gff.co.uk Editor: Mick Whitworth Deputy editor: Michael Lane Art director: Mark Windsor Operations: Claire Powell Contributors: Nick Baines

ADVERTISING advertise@gff.co.uk Sales manager: Sally Coley Advertisement sales: Becky Stacey, Ruth Debnam

A supplement to Fine Food Digest

Published by Great Taste Publications Ltd and the Guild of Fine Food Ltd

GENERAL ENQUIRIES Tel: 01747 825200 Fax: 01747 824065 info@gff.co.uk www.gff.co.uk Guild of Fine Food, Guild House, 23b Kingsmead Business Park, Gillingham, SP8 5FB UK

Fine Food Digest is published 11 times a year and is available on subscription for £45pa inclusive of post and packing. Printed by: Blackmore, Dorset, UK © Great Taste Publications Ltd and The Guild of Fine Food Ltd 2015. Reproduction of whole or part of this magazine without the publisher’s prior permission is prohibited. The opinions expressed in articles and advertisements are not necessarily those of the editor or publisher. The publisher cannot accept responsibility for unsolicited manuscripts, photographs or illustrations.

Adlington A Pinch of Salt Bellota Blackhand Food Brindisa

PAGE 7

Bumble & Boots Cannon & Cannon Capreolus Charcutier Ltd Charles Macleod

PAGE 8

Chiltern Charcuterie Cobble Lane Cured Cornish Charcuterie Creedy Carver Delicioso

PAGE 11

Dell’Ami Deli Farm Charcuterie Duchy Charcuterie Dukeshill Etruscany

PAGE 13

Forest Pig Good Game Great Glen Charcuterie Hammond Charcuterie Iberica Delights

PAGE 14

Isle of Wight Biltong/Greef’s Marsh Pig Mike’s Smokehouse Moons Green Negroni

PAGE 17

Oxsprings Parma Ham Consortium Parsonage Farm Patchwork Paté Peelham Farm

PAGE 18

Sedgwick’s Charcuterie Somerset Charcuterie Southover Food Co Suffolk Salami The Bath Pig

PAGE 21

The Cotswold Curer The Charcuterie Board The Real Boar Co The Snack Ham Company The Weald Smokery

PAGE 23

Three Little Pigs Trealy Farm Charcuterie Woodall’s Yorkshire Chorizo

PAGE 25

Guide to British & Continental Charcuterie 2015-16

3


Putting a premium on Parma How do you take a product found in every supermarket and make customers see it with new eyes? To find out, MICK WHITWORTH visits deli-restaurant Briciole, the current UK Parma Ham Specialist of the Year. t’s one of Italy’s best-known global exports, on sale in every Tesco and every Pizza Express in the land. So how do you ensure your customers buy their slices of Prosciutto di Parma from your deli or eatery instead of slinging a pre-pack into their basket with the rest of the supermarket shopping? Judging from Briciole, a relaxed, authentic Italian deli-café on a street corner in London’s Marylebone, the key is to let consumers know that not all Parma hams are created equal. Briciole, co-owned by hospitality industry veteran Umberto Tosi and chef-restaurateur Maurizio Morelli, has been named 2015 UK Parma Ham Specialist of the Year by Italy’s Parma Ham Consortium for the way it champions the air-dried meat as a premium product. Morelli, who is also chef-patron at London’s high-end Italian restaurant Latium, says Prosciutto di Parma has been Briciole’s core product since it opened in 2012, both on its menu and its small but intriguingly stocked deli counter. But in an area of London not exactly starved of supermarkets, he says, it was important to establish a point of difference. Tosi agrees. “People round here can go to M&S or Waitrose anytime,” he says, “but they come here because it’s a superior product.” As with many popular styles of charcuterie and cheese, there are mainstream Parma hams made in volume by factory-scale operators and then higher-end, lower-volume, more characterful alternatives made by smaller producers. Even the most industrial products

I

Parma has been a core product at Briciole since it was set up by chef Maurizio Morelli (above left) and front-of-house specialist Umberto Tosi (right) three years ago must conform to the production rules enforced by the Consortium, and to the rules of Parma’s EU Protected Designation of Origin status. So any Parma sold worldwide will consistently hit that baseline standard. But smaller producers, simply because of their scale, can lavish a bit more love on the product and inject more individuality.

“Artisinal products are always more down to earth,” says Morelli. “If people are only doing a few thousand legs a year, of course there’s more care.” He adds: “Sometimes I see sliced ham in packets and, to me, that’s not Parma. You have to see it as a completely different market. You can’t compete with industrial products. In

fact, I wouldn’t even compare them.” Research is the key to finding smaller, exceptional quality suppliers, he says “We do tastings, we go to Italy, and if we want something in particular that we can’t currently get in London we find someone to import it for us. It’s about keeping things fresh, and always looking for something new.

BEST CELLARS: Morelli and Tosi seek out artisan-quality Parma from makers such as Devodier, based in Lesignano de’ Bagni. Its premium hams include the limitedproduction, awardwinning Secretum, aged for at least 30 months in a small underground cellar

4

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


selling chaRCUTERIE “We sell San Daniele too, which is another good product – you just have to go out and find it and taste it. But then, in Italy we’re lucky, because there are hams made everywhere from Sicily to Piedmont, and they each have their own flavours. So the variety is there.” The decision to focus on smaller Parma producers – Briciole usually stocks two or three at any time – was taken a few years ago, says Morelli, when he and Tosi noticed that Spanish products such as the legendary Iberico brand Joselito were taking over in the premium market. “Italian ham used to be considered exclusive, but at a certain point it turned into an industrial business. “But in the last few years, small Parma producers have realised they can’t compete on that basis and have gone back to making higher quality hams in a more traditional way.” A key point of difference in the best hams, he says, is how different makers draw out the characteristic sweetness of the Parma, which develops with age as the saltiness diminishes. Because of that, the choice of ham also depends on how it is to be served. So younger, less expensive Parma has its place alongside slowaged hams. “Being cheaper doesn’t mean it’s no good,” the chef says. “A salty ham you might serve with melon; something sweeter you would combine with asparagus in a starter. A lot of people will ask for Parma and mozzarella in their ciabatta, and again we go for a sweeter ham against the saltiness of the cheese. “So we try to choose hams that have the right characteristics. We currently have a 30-month ‘Secretum’ from Devodier and a 16-month from Ghirardi.” And it’s not just about taste. “Prices can vary from £12 a kilo to £60. But you have to make your customers happy, with something for every taste and pocket – you can’t be too exclusive.” Tosi, a hotel and restaurant frontof-house specialist, tells me: “Ghirardi is our most popular everyday Parma, but we have had the Devodier on the specials board, served with burrata cheese, and I’ve lost count of how many of those we have sold.” He continues: “We’re lucky to have a restaurant, so we can take things from the deli to the specials board if we need to move them on. And then when diners say, ‘That’s nice

ham – where can I buy it?’ you can say, ‘Right here, from the deli!’” All Briciole’s hams are sliced on the premises, in front of the shopper, enabling staff to engage with customers and offer slices for them to try. There’s an electric slicer behind the scenes for when a lot of ham is needed quickly, but the deli has also been using a handsome Berkel slicer dating from 1968. “It’s handoperated, so the blade doesn’t turn so fast,” says Morelli, “and because of that the blades don’t get so hot and don’t burn the ham or salami. That kind of detail is important.” When FFD visited, however, this machine had just been stood down from operation thanks to the arrival of a brand new specialist meat slicer, made by a small engineering company in Varese, northern Italy. This was Briciole’s prize for winning the UK Parma Specialist of the Year title – part of a promotional programme launched by the Consortium in 2013 to highlight outlets that display “clear knowledge, passion and enthusiasm” for Parma. The Consortium’s Elke Fernández told FFD Briciole was chosen because of its “commitment to championing Parma ham as a quality product”. “The hams they stock are very carefully selected, accounting for the different tastes and flavours of the different ages,” she said. “This means staff can recommend a ham that will complement the dish customers are buying it for. They can recommend the best Parma to use in a risotto, to have in tortellini, or to enjoy by itself.” The deli is also an important part of the local community, she added, and this is confirmed by Umberto Tosi. Alongside the hams, he points out, Briciole stocks other artisanal products, such as farmhouse cheeses from Piedmont, Tuscany and Sardinia, which are very different from the more commercial brands sold in bigger local outlets. “The texture and taste of these products is totally different,” he says, “and the good thing is that, as the community get to know us, they’re coming over for more and more. “It’s all creating a really good spirit, a good atmosphere, and you can see the excitement on people’s faces when they’re trying some of these things for the first time.”

The choice of ham depends partly on how it is to be served. So younger, less expensive Parma has its place alongside slow-aged hams.

A supplement to Fine Food Digest

www.briciole.co.uk www.prosciuttodiparma.com

Give your shoppers a taste of the best If, like Briciole, you’ve sought out some exceptional quality Parma ham, you’ll want to tempt customers to buy with a tasting or two. Here are four ideas from the Parma Ham Consortium that go beyond a simple slice on a cocktail stick.

Parma ham, peppered cream cheese & Parmesan blinis with homemade pesto Top cocktail blinis with cream cheese, a basil leaf, pesto and a small slice of Parma. You can knock up your own pesto with a handful of fresh basil, lemon zest, pine nuts, grated Parmesan, garlic and a pinch of black pepper.

Parma ham crostini canapés Take toasted ciabatta slices and add black olive mayonnaise, basil and a fried quail’s egg, finishing them with a slice of Parma. For the mayo, mix an egg yolk, a tablespoon of white wine vinegar, a dash of Dijon and crushed garlic with 50g of pitted and puréed black olives, then blend into olive oil and season well.

Chilli-lemon & coriander drenched bocconicini wrapped in Parma ham Marinade some bocconicini (mini mozzarella balls) in a simple blend of coriander, lime juice, olive oil and honey, spiked with a finely chopped chilli, then wrap in Parma and skewer with a cocktail stick.

Parma ham, goats’ cheese, avocado & fresh herb bruschetta Easy to assemble on toasted ciabatta that has been rubbed with garlic and basil, then seasoned. Top each bruschetta with avocado slices, goats’ cheese, lemon zest, pistachios and mint leaves, drizzle with oil and finish with a slice of ham. Guide to British & Continental Charcuterie 2015-16

5


GUIDE TO SUPPLIERS

Charcuterie A-Z

Year by year, the choice of specialist cured meats available to delis, farm shops, food halls and deli-restaurants increases, led by the continuing growth in new-wave British producers. We’ve assembled nearly 50 suppliers of UK and Continental meats for inclusion in our 2015-16 guide.

Blackhand Food www.blackhandfood.com

Based in East London, Blackhand Food was founded in 2014 by chef and baker Hugo Jeffreys. The Hackney Wick charcutier only uses meat from English rare breed heritage pigs to make its products in the “rustic Italian tradition with a British slant”. The line-up consists of brawn salami, ’nduja, culatello, finnochiona, air-dried smoked loin and pancetta. While Blackhand sells its wares mainly in London it can deliver to anywhere in the UK.

Bellota

www.bellota.co.uk

Spanish food specialist Bellota has completed a move to new premises where it is building a larger meat and cheese cold room. This will improve stock holding and allow the importer to add new lines to its already wide-ranging product list. The first new arrivals are picante and poco-picante ‘chorizo hoops’, available in single or multi-packs, made with meat from acorn-fed free range Basatxerri mountain pigs reared in the Basque mountains. Other additions include Fuet salami (200g) in plain, honey & herbs, black pepper and paprika varieties together with venison, wild boar and pheasant patés.

Brindisa

Adlington

Spanish food retailer and wholesaler Brindisa has long-standing relationships with some of the country’s most experienced producers. Its Ibérico hams and charcuterie are sourced from specialists including Señorio de Montanera in Extremadura and fourth generation ham producer Castro y Gonzalez in Salamanca. Is has now added another acorn-fed ham from Eíriz, a specialist producer founded 200 years ago in Corteconcepcion, not far from the famous ham-curing town of Jabugo, Andalusia. Brindisa offers the Summum grade of ham, a designation of the Jamon de Huelva DOP that is only given to hams with the best quality, flavours and aromas. Brindisa also sells white pig hams from Teruel and Trevélez and its chorizos come from Embutidos Alejandro in La Rioja and Cecinas Pablo in Castile and León. Brindisa also stocks Salchichón de Vic, which is made by 163-yearold firm Casa Riera Ordeix.

Plenty of change is afoot at this third generation family-run business but turkey remains at the core of its offering to independent retailers. Even Adlington’s flagship smoked turkey is receiving a makeover – boosting its 10-day shelf life by up to four times – in a bid to get it in more deli counters. As well as forging new wholesale links for its specialist poultry – including fresh traditional-breed turkeys for Christmas – and British rose veal, the company has been trialling new products, such as smoked chicken cushions and turkey bacon. It plans to launch a new “unique and exciting” smoked chicken line soon.

www.brindisa.com

A Pinch of Salt

www.apinchofsaltcuring.co.uk

A Pinch of Salt is a collaboration between Hampshire butcher Alan Bartlett and James Golding, chefdirector at The Pig Hotel group. Using either local Middle White or Gloucester Old Spots, Bartlett produces 12-month air-dried ‘Karma ham’, lomo and coppa cured with fennel and cinnamon, and pancetta. In true nose-to-tail style he also uses trimmings and spare muscle to make chorizo and red wine salami. While it has been solely supplying restaurants, including all of the The Pig’s sites and Mark Hix’s restaurants, A Pinch of Salt is now targeting retail sales. A supplement to Fine Food Digest

www.adlingtonltd.com

Guide to British & Continental Charcuterie 2015-16

7


GUIDE TO SUPPLIERS Charles Macleod/Stornoway Black Pudding www.charlesmacleod.co.uk

Despite its remote Outer Hebrides location, the small, third generation family butcher, Charles Macleod, has a big reputation for its Stornoway Black Pudding, which has EU Protected Geographical Indication status. Known locally as Charlie Barley’s, the butcher has been producing the puddings for 68 years to the original family recipe.

Charcutier Ltd www.charcutier.co.uk

Carmarthenshire’s Charcutier Ltd produces both British heritage charcuterie and authentic versions of delicacies from further afield, informed by owner Illtud Llyr Dunsford’s travels in Europe and North America. Based at Felin y Glyn Farm in the Gwendraeth Valley, Dunsford has won numerous scholarships and accolades including a Young British Foodie trophy and a spot among Heston Blumenthal’s Young British Artisans. Traditional products are bacons, hams, sausages, spiced beef, black puddings and kettle-rendered lard. Its European-style range covers salami, chorizo and saucisson sec as well as cooked or smoked sausages such as boudin blanc, bratwurst and frankfurters. It also produces American-style franks, brats, Texan hot links and pastrami.

? . . w o n k u o Did y Capreolus

www.capreolusfinefoods.co.uk

A 2014 BBC Food & Farming Awards finalist, Capreolus works closely with local farmers to source meat for the wide range of charcuterie it produces in West Dorset. Given its name (the latin for roe deer), the company works with venison, as well as beef, mutton and free-range duck. Its main pork supplier raises Oxford Sandy & Black pigs in oak woods, supplementing their diets with whey left over from Dorset Blue Vinney cheese production. The resulting products include: guanciale (Champion Product 2013 – Taste of the West), coppa, pancetta, air-dried ham, lardo (three stars, Great Taste 2014) and a range of salamis. All of these are available either in ready-sliced retail packs (three-month shelf life) or whole pieces for slicing at the deli counter.

rst is bockwu e days e m a n es The used th ly n o m ced, com nely min cing fi y n a sli for German bockwurst smoked e u r t of . But sausage lity of the city ia c ame is a spe ets its n g d n a , nally Einbock traditio s a w it r because h local Bockbie ld it u eaten w t, as some wo o n lager – e, from u believ o y the e v a h which is ’! Also , k c o b goat ziegen for ‘billy kwurst, n a m r e G roc ted to B m badger.* la e r t o n ro made f which is true. tly *Not stric

Cannon & Cannon www.cannonandcannon.com

Wholesaler and retailer Cannon & Cannon represents and works closely with 15 British artisan charcuterie producers, including Moons Green, Trealy Farm, Capreolus Fine Foods, Great Glen Charcuterie and Suffolk Salami. From its HQ at London’s Borough Market, the business runs a tasting room showcasing its full range to customers and providing staff training and tasting sessions. It also hosts the Meat School, which teaches consumers about butchery and curing techniques. Cannon & Cannon offers bespoke curing services for its clients too.

Bumble & Boots

www.bumbleandboots.co.uk

Based in the North Dorset village of Bourton, Bumble & Boots makes all of its jerky using carefully sourced cuts of local beef, all from West Country farms. The beef is sliced, seasoned and marinated to the producer’s own recipe before being air-dried, without nitrates or MSG. The business has been trading since late 2013 but has already won Great Taste and Taste of the West Gold awards for its original beef jerky. Owners Andrew and Fran Gillett are now working on new flavours including a spicier variety.

8

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


GUIDE TO SUPPLIERS

Did you know..?

Chiltern Charcuterie www.chiltern-charcuterie.co.uk

Chiltern Charcuterie’s range of cured products is all made with meat that comes from within 10 miles of its South Buckinghamshire base. Among its whole joint lines are coppa, pancetta, air-dried beef and air-dried lamb made to a recipe that dates back to Roman times. Chiltern Charcuterie also produces a range of salami and chorizo, with unique recipes like garlic & pepper, pepper & port and cider & hazelnut salami. The company, which has 853 accreditation from the Food Standards Agency, sells both whole and pre-packed charcuterie.

You’ll find a fo rm of black pudding in virt ually all European coun tries: boudin noir in France, blutwurst in Germany, mor cilla in Spain an d biroldo in Italy, as well as our own regional specialities in the Midlands and north of Englan d. All are variatio ns on the sam e idea: a sausag e made from pigs’ blood (she ep’s blood in Scotland) mixed with oatmeal, breadcrumbs, onions and spices, then ca sed and boiled.

Cobble Lane Cured www.cobblelanecured.com

Cobble Lane Cured believes that combining traditional European methods with Britain’s superior quality meat creates an entirely better product for all concerned, whether that’s the animal, the farmer or the end consumer. Its “modern” charcuterie is all cut, cured, smoked and hung at its butchery in Islington, North London. Its latest take on a Continental classic is a soft, chilli-laced salami, inspired by Spanish sobrasada and Calabrian ’nduja. This salami can be used for cooking or simply spread over sourdough as a snack.

Cornish Charcuterie www.cornishcharcuterie.co.uk

Following the successful launch of its six-strong line-up of chorizo and salami, which includes a Cornwallinspired seaweed & cider variety, Cornish Charcuterie has moved onto whole muscle cuts. Owners Richard and Fionagh Harding are now putting the shoulder muscles of their own British Lop pigs to good use by producing coppa, or collar, which is dry-cured and matured for four months. It comes both in whole pieces and pre-sliced in 80g packs. The Hardings, who are based at Norton Barton Farm near Bude, also make a range of ambient patés and rillettes, with a shelf life of 12 months, as well as a number of vegan-friendly lines, such as mushroom paté with chill & coriander.

Delicioso

www.delicioso.co.uk

While it carries a wide range of products from Spain, Delicioso says its portfolio of artisan charcuterie, sourced from the length and breadth of the country, is of prime importance in its catalogue. The importer now offers smaller pieces of acorn-fed Ibérico ham from Beher – its award-winning supplier near Salamanca – as well as whole hams on and off the bone. Its two-star Great Taste-winning Serrano hams are from purebred Duroc pigs for maximum marbling and a sweeter, mellower flavour than other hams. The ham is also available sliced and interleaved, in 100g or 500g packs. Its most popular charcuterie lines are artisan cooking chorizos, made in Leon, northern Spain. They come in mild or spicy strengths in 1kg packs. A supplement to Fine Food Digest

Creedy Carver www.creedycarver.co.uk

Creedy Carver is a leading supplier of free range duck to chefs nationwide but it is now moving into charcuterie. Competition from French suppliers has rendered duck legs a hard sell, so one of the Devon-based business’s butchers has developed a range of salamis using the boned meat. Varieties like duck & plum and duck & Cointreau have been launched as part of a fine dining range that also includes seven confit products, such as free range duck breast marinated in Devon Red cider.

Guide to British & Continental Charcuterie 2015-16

11


GUIDE TO SUPPLIERS Dukeshill

www.dukeshillham.co.uk

Deli Farm Charcuterie www.delifarmcharcuterie.co.uk

One of the most established producers in British charcuterie, Cornwall’s Deli Farm has added yet more space to its premises in Delabole with a new packing room and expanded production and drying rooms introduced during the winter. Given the level of demand, founders Jean and Martin Edwards have hired a general manager, Nigel Wadge, to handle more of the day-to-day running of the business. While it may be getting bigger, Deli Farm is focused on maintaining the quality of its products and picked up three stars in Great Taste 2014 for its lomo and two stars for its coppa. Among the other air-dried meats it produces are bresaola, venison bresaola, duck prosciutto and smoked lamb prosciutto. It also has a range of salamis, such as fennel & anise, saffron chorizo and venison salami. Jean Edwards says that there are a number of new products on the drawing board, too. All of Deli Farm’s products can be supplied as whole and half pieces or in 50g and 100g pre-sliced packs.

Did you know...?

Neale Hollingsworth can trace his family tree back to the mid1500s, when ancestor Thomas Hollingsworth was plying his trade as a pork butcher in London’s Smithfield. Hollingsworth is the sixth generation of his family to produce fine food from pigs and his family’s Dukeshill Ham, which boasts a Royal Warrant, is a deli counter staple across the UK. The Shropshire-based company also produces gammon, bacon and other cured meats, including salami and porchetta, but its signature ham remains the heart of the business. “We still dry cure hams entirely by hand,” says Hollingsworth. “We still wait patiently – often for months – for the hams to be just right, never sacrificing taste and quality for speed and efficiency.”

d s ‘salted an ssato mean re p ns to u e p sa p n a a h li t The Ita ly wha ct a x e is t a d th the Veneto pressed’, an mi made in la sa a , ta e rn Ven north-easte soppressata m Venice in o e fr th d , n a la d in sa , bra region rent from so fe nctively if ti d is r d e is th a h Italy. R zo, whic ri o ch le b a ad paprika. Spanish spre oured with v a fl d n a d coloure

Dell’Ami

www.harveyandbrockless.co.uk/dell-ami

For more than two decades, Harvey & Brockless’s Dell’Ami sub-brand has sourced deli products from all over Europe. While its Continental line-up includes classics and lesser-known delicacies from Spain, Italy, Germany and France, the wholesaler says that its British charcuterie range is currently the most in demand. Its latest recruit is Woodall’s, whose air-dried products include cold-smoked six-month-matured Black Combe Ham, and Royale Ham, which is marinated for eight days in a liquid cure containing pale ale, molasses, spices and vinegar before it is smoked and matured. Dell’Ami also carries salami from Cornwall’s Deli Farm, Suffolk Salami and Great Glen Charcuterie together with Oxsprings air-dried ham.

Duchy Charcuterie Etruscany

www.etruscany.co.uk

Yorkshire-based importer Etruscany supplies a number of Italian charcuterie items produced near Arezzo in Tuscany. These include bitesized salaminis (wild boar, venison, spicy), whole and pre-sliced larger salames (including fennel and truffle varieties) and chunks of pancetta. All of these products are available for next-day delivery and can be refrigerated or stored at ambient temperatures below 15°C.

A supplement to Fine Food Digest

marc@duchycharcuterie.co.uk

Barely a year old, Duchy Charcuterie is one of the newest companies on the block but the Cornish company has already established a customer-base in its native county and looking to attract more chefs, caterers and delicatessens nationally. It has also appeared on platters alongside top French cheeses at the 10-day Inter Celtic Festival held in Lorient, Brittany. All of its coppa, ’nduja, lomo and salami (including its Snack Stix) is made from the company’s own herd of outdoor reared Gloucester Old Spot and English Saddleback pigs.

Guide to British & Continental Charcuterie 2015-16

13


GUIDE TO SUPPLIERS Good Game

www.good-game.co.uk

Devon-based Good Game prides itself on its nitrate- and nitrite-free cures. Just salt is used to cure its range of traditional charcuterie, which includes venison and rabbit salami, pancetta, face bacon (guanciale), coppa ham and air-dried leg hams. It also produces chorizos flavoured with UK-grown chilli varieties such as Dorset Naga and Dartmoor Chipotle. Run by Steve Williams and Pete Woodham Kay, Good Game supplies a variety of customers, including Darts Farm, River Cottage, the England RFU and charcuterie specialist Cannon & Cannon.

Hammond Charcuterie www.hammondcharcuterie.co.uk

Artisan producer Rachel Hammond hopes to supply shops both north and south of her Scottish Borders home this year. She produces a broad range, from guanciale to rilletes, using locally sourced free range meat and wild game. Her repertoire also includes lomo, air-dried ham (matured for a minimum of 12 months) and Venezuelan-style chorizos, which have a sweeter flavour than most recipes. Hammond also offers a number of smoked lines, like oak-smoked wild venison, produced in a 160-year-old smokehouse.

Did you know..?

Beef jerky m ight be on-t rend everyw to the big Lo here from g ndon food h astro-pubs alls, but lik it’s nothing e most charcu new. In fact terie, , some arch was the mo aeologists b ther of all ch elieve jerky arcuterie, m as much as ade by our 6,000 years ancestors ago. The Gre sausages th eks were pro ree millenn ducing ia ago, and were fatten the Ancient ing up goose Egyptians livers, foie in history. gras-style, e ven earlier

Forest Pig

www.forestpig.com

Forest Pig Charcuterie produces salami, lomo, coppa, air-dried ham and pancetta from its own pigs that forage in Shropshire’s Wyre Forest – thanks to a collaboration with the Forestry Commission – as well as a range of game salami. Its latest creations are truffle salami and the Forest Flame hot snacking chorizo. Owner Jeremy Levell has recently recruited a Mangalitza boar to enhance his range with the breed’s famed dark, rich meat. Forest Pig’s salamis can be purchased whole (around 500g, £25/kg) for in-store slicing while smaller wrapped salamis start at £5.50 and sliced vacuum packs are available from £1.60. It also offers an A4-sized charcuterie platter pack at £6.60 (RRP £9.90).

Great Glen Charcuterie www.greatglencharcuterie.com

Great Glen Charcuterie is based in the rugged Highlands of Scotland and uses sustainably sourced local wild venison from the surrounding area. The deer roam freely in the Scottish hills and feed on heather, wild plants and grass, making the meat low in fat and high in iron. The company produces venison salamis, venison chorizos, venison pepperonis, venison bresaola and smoked venison, while its green pepper salami was named Great Taste 2013 Charcuterie Product of the Year. All of these products are available in retail packs and whole for slicing in store.

Iberica Delights www.idelights.co.uk

Iberica Delights imports and distributes a range of authentic Spanish products, including charcuterie made with the meat of acorn-fed black Iberian pigs’. These include chorizo, salchichon, morcilla Iberica, lomo Ibérico and Jamon Iberico Bellota. It also carries Jamón Serrano, fresh cooking chorizo from Galicia and several varieties of morcilla (black pudding).

14

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


GUIDE TO SUPPLIERS Negroni

www.negroni.com/en

A by-word for Italian charcuterie, or rather ‘salumi’, Negroni offers a large range of traditional lines in both whole and pre-sliced formats. Its range encompasses PDO San Daniele and Prosciutto Di Parma hams, bresaola, coppa, pancetta, mortadella and a wide range of salamis, as well as lesserknown delicacies like culatello di Zibello. Negroni’s signature salami, the pocket-sized Negronetto, was first created in 1931 by Paolo Negroni – son of company’s founder Pietro – to bypass restrictions on offering tastings at the Nice fair. It has since grown to become one of the most recognisable salami brands in Italy. All of Negroni’s products are made under a system that ensures control of the entire production cycle, from animal feeding and breeding through to curing and the final distribution of the end product.

Did you know..?

ortadella lly-made m A traditiona can weigh a sausage – tres – or bologn easure 3 me m d n a g k 0 0 take over 1 t size, it can a th t A . th g quite in len cook – and to rs u o h 4 over 2 of pork to eat! Cuts make a bit longer to three times d with are minced e ix , then m e ré u p th o a smo sting of sweet-ta small cubes throat, om the pig’s white fat fr nt re rdelli. Diffe nging known as la s g asonin ra se se u rs ce produ to r and garlic from peppe berries. e or myrtle is n a , io ch pista

Isle of Wight Biltong/ Greef’s www. isleofwightbiltong. co.uk

Unable to live without the natural biltong of his homeland, Zimbabwean Nick Greeff started making his own on the Isle of Wight in 2011. Using traditional methods passed down through generations on the family ranch, Greef makes five different flavours with British beef cured in vinegar and sea salt. The Oupa’s Original, oak smoked, sweet chilli, garlic and black pepper varieties all come in grab-and-go packs on hanging strips with a shelf life of at least 10 months. The biltong has been listed in Selfridges Food Hall for several years and it is also exported to other countries on the Continent but Greef’s core customerbase is independents.

Mike’s Smokehouse www.mikes-smokehouse.co.uk

At Mike’s everything is smoked over Manuka wood chips – a member of the tea tree family – that offer a very delicate smoke and allow the full flavour of the meat to come through. Thanks to the Devon business’s smoking methods, these meats can sit alongside other charcuterie or be deployed in all manner of dishes without overpowering neighbouring flavours and foods. The smokehouse, owned and run by Grant and Sasha Holden for the last decade, also produces smoked fish and seafood.

Moons Green

www.moonsgreencharcuterie.co.uk

New Zealander John Doig and Portuguese chef Jose Azevedo describe themselves as “dedicated adventurers in charcuterie” and their products as “the antithesis of factory food” – hand-made in East Sussex with only free-range British pork. Moons Green’s Beer Sticks – made with Malawian chillies – are its flagship product but it also makes a plethora of other lines, including hams, bresaola and a British soft salami modelled on ‘nduja, with fresh chillies and peppers. It also makes a number of saucissons, including wild fennel, rosemary & garlic, cobnut & red wine, and wild mushroom & truffle.

Marsh Pig

www.marshpig.co.uk

Not content with its current line-up of pork salamis, chorizos and air-dried meats, Marsh Pig is now producing a chilli beef jerky – made with rare breed beef – in 30g bags. The Norfolk-based producer uses only free range British pork and adds just 15% fat to its salamis, which include fennel, garlic & paprika, red wine & black pepper, hot & spicy and garlic & black pepper varieties. All of these are available whole or sliced in packs with a 12-week shelf life. Marsh Pig also produces coppa, lomo and bresaola and offers a taster of its products with a 100g selection pack featuring fennel and red wine & black pepper salamis, lomo and bresaola. A supplement to Fine Food Digest

Guide to British & Continental Charcuterie 2015-16

17


GUIDE TO SUPPLIERS Peelham Farm www.peelham.co.uk

Peelham Farm continues to grow its “field-toplatter” charcuterie offering from its own organic livestock and is now curing 400kg of meat per month and maturing it in a new purpose-built facility in one of its stone farm buildings. It ferments and air-dries beef and mutton as well as its free range Tamworth and Tamworth X Red Duroc pork, producing four salamis, prosciutto, smoked pancetta and its unique juniper mutton. Its latest products are a Beef Snack Stick with coriander, based on a South African Droewors, and coppa.

Parsonage Farm www.parsonage-farm.co.uk

Looking to diversify from fresh meat, Sarah and John Mills of Parsonage Farm were among a number of Hampshire pig farmers trained in curing by charcuterie expert Marc-Frederic Berry. The husband and wife team were making very little money per pig before they signed up to the Preserve The Hampshire Hog scheme (backed by The Prince’s Countryside Fund) but are now maximising each carcass with a range of air-dried meats and salamis. Parsonage Farm has now given up selling fresh meat entirely to concentrate on its charcuterie, which also incorporates local ingredients like Twisted Nose gin.

Did you know...?

s often made s in Lincolnshire. It’ ot ro its th wi af tlo mea real rustic variety Haslet is a kind of eadcrumbs but the br d an rk po d ce in m lungs, liver and nowadays with just the pig – the heart, m fro ’ ck lu ‘p e th all d French hastilles, should also include to come from the Ol d ve lie be is ’ let as ‘h ns just that: all the kidneys. The name the USA haslet mea of h y. ut So ep De e or on slaughter da or entrails, and in th be given to the po d ul wo at th g pi e th internal gubbins of

Parma Ham Consortium

www.prosciuttodiparma.com

According to the terms of its Protected Designation of Origin status, Parma Ham can only be produced and cured in its traditional production area near the small town Parma in the Emilia Romagna region of northern Italy. There are more than 150 producers in the region and all of their production processes – dating back to Roman times – are carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU and have been aged for a minimum of 12 months can be awarded the trademark stamp of the five-pointed Ducal crown, which is branded onto the ham’s skin.

Patchwork Paté www.patchwork-pate.co.uk

“Paté has never been so relevant to consumers and retailers,” according to Patchwork’s MD Jenny Whitham, who cites its versatility and convenience as a major factor. That may be true but Patchwork always seems on a mission to keep paté rolling with times. After last year’s range of jarred patés featuring Chase Distillery spirits, the North Wales producer has come up with a limited edition chicken liver with Godminster elderflower vodka. Demand for Patchwork’s myriad range has also seen it launch 2x120g ‘Eat One. Keep One’ packs that can be sold from the freezer (12-month shelf life) or the chiller cabinet (21-day shelf life). Whitham says the concept has proved a winner with customers so far because it appeals to the money-saver in everyone. “We know our customers can’t abide waste,” she says. “If a period of austerity has taught us anything, it’s that.”

18

Guide to British & Continental Charcuterie 2015-16

Oxsprings

www.oxsprings.com

Worcestershire air-dried ham specialist Oxsprings has been ringing the changes as it looks to increase its output in 2016 and beyond. The producer has extended its Vale of Evesham premises and invested in a new slicer to tackle its hams, which are aged for a minimum of eight months. It has also reduced the size of its pre-sliced packs to 85g from 100g to give retailers a more competitive price point while it also offers larger 250g packs of 18-20 interleaved slices and whole de-boned hams for deli counters. Its most recent success is a 125kg order of pre-sliced meat from the caterers for the Wimbledon tennis championships. A supplement to Fine Food Digest


GUIDE TO SUPPLIERS Somerset Charcuterie www.somersetcharcuterie.com

Launched in August 2014, Somerset Charcuterie specialises in Continental-style meats with a West Country twist. In addition to traditional classics like fennel salami, black pepper salami and coppa, the Somerset Charcuterie range also includes products like red wine & Draycott Blue salami and sage, mustard & cider salami. It also makes Fire Pokers, a chorizo featuring cider, vintage cheddar cheese and chilli. Having spent its first year selling its wares at farmers’ markets and festivals across the south of the country, the business is now looking to increase its trade customers. It has several packages for easily prepared charcuterie platters that deliver a range of tastes, textures and colours and offer attractive margins.

Did you know..? If your customers question the price of British charcuterie, remind them that it’s important to compare like with like. Ours can seem expensive compare d with Continental imports, especially in supermarkets, bu t that’s because Briti sh charcuterie in near ly all made by artisan www.thebathpig.com producers. The Italia The Bath Pig Company is famed for ns, its British chorizo but it also makes French and Spanish salamis and fresh sausages, soon to be te nd to keep the best joined by air-dried ham. ch arcuterie for their Its chorizo is cured the age-old ho me market, while th Andalusian way for a “full-on” e lower-cost meats fo flavour. A specific blend of paprika un d and cayenne pepper is added to high in Tesco or Asda ar e quality British pork and aged for up to m ade on an industrial four weeks. scale. All products are either RSPCA

The Bath Pig

Freedom Food- or Red Tractor-certified, which the company says is a farm-tofork alternative to imported Spanish chorizo that has less provenance. While its chorizo ring is its top seller, The Bath Pig offers a variety of retail and catering formats. It also makes red wine & fennel salami, pork & leek gluten-free sausages and chilli jam sausages. Over the course of 2015, it will be launching a British air-dried ham in original, superior and vintage variations, cured for 12, 18 and 24 months respectively. It has also developed a 200g traditional salami ring and saucisson with cheese ring, available from September 2015. A supplement to Fine Food Digest

Southover Food Co www.southoverfoods.com

After 25 years of successful cooked meat production, Southover Food Co has a new range of cured and natural pulled meats. Cured pulled pork, pulled salt beef, Freedom Food pulled pork, jerk pulled pork and natural pulled turkey are already being supplied. Major contract caterers have ordered the products, as have Harrods and Higgidy Pies. All these lines, of which there are more in development, are cooked and ready to eat, but can be heated and served in a variety of dishes. For example, the Freedom Food pulled pork is perfect heated through and served on a toasted brioche bun with some hickory barbecue sauce.

Suffolk Salami www.suffolksalami.co.uk

2015 sees Suffolk Salami getting a packaging makeover with a new wraparound liner-less label that reduces paper waste and gives the product better visual impact. The brand’s producer, SALSAaccredited Lane Farm, has also revamped the packaging of its bacon and ham. According to owners Ian and Sue Whitehead, sales of Suffolk Salami have been growing across the entire range, which includes three varieties of salami and chorizo. As a result, the Whiteheads have invested in another drying and fermenting room, which incorporates technology allowing a more natural drying process. All of Suffolk Salami’s products are made with Lane Farm’s own Freedom Food-approved outdoor-reared pork.

Sedgwick’s Charcuterie www.sedgwickscharcuterie.co.uk

Andrew and Annabel Sedgwick started up Sedgwick’s Charcuterie on their Cambridgeshire smallholding in 2015. Inspired by Mediterranean holidays, they have developed recipes and methods of curing their own rare breed pork, wild venison and local beef to make a selection of their own charcuterie with a British twist. Sedgwick’s lomo is cured with honey from its own bees while it cures locally sourced beef and wild venison with herbs readily found in the garden. In addition to its chorizos (smoked, extra hot and mild), it has also developed several French-style salamis, including one made with cobnuts and another with cider. Guide to British & Continental Charcuterie 2015-16

21


GUIDE TO SUPPLIERS The Charcuterie Board www.thecharcuterieboard.com

Matt Bedell and Owen Davidson Knight are The Charcuterie Board, a company that supplies artisan products to the wholesale trade. It currently represents Gloucestershire’s Native Breeds and Sussex-based Moons Green, primarily in London, and helps to tackle the problems that can hold smaller producers back, such as distribution and consumer tastings. The Charcuterie Board’s product offer includes fermented, air-dried saucissons and muscle meats; cooked and chilled meats such as ham, pastrami, and turkey breast; and a range of street food and American BBQ products including frankfurters, pulled pork butt and hotsmoked bacon.

The Snack Ham Company www.snackham.com

West Sussex’s Snack Ham Co has devised an on-the-go product that it says is a healthy alternative to jerky or biltong. Supplied on clip strips of 10 units, each 30g bag of air-dried ham contains 70 calories and less than 2% fat. The ambient Snack Ham, together with sister product Snack Sticks chorizo, is available from Hider Foods.

The Real Boar Co www.therealboard.co.uk

The Cotswold Curer www.thecotswoldcurer.co.uk

The Cotswold Curer is situated in the heart of the Cotswolds and produces a range of salami, chorizo and pancetta with pork sourced from a local farm that specialises in free-range Gloucester Old Spots.

The Weald Smokery www.wealdsmokery.co.uk

The Weald Smokery at Flimwell, East Sussex, is an artisan smokehouse using traditional methods to produce its range of smoked fish and meat, which includes smoked duck and smoked chicken breasts. Both are hot smoked and can be used in a variety of dishes. It also cold smokes venison, which is thinly sliced like Parma ham, and produces its own pastrami, salt beef and Sussex ham. While it has its own retail premises – recently refurbished to include a brasserie – the smoker also supplies other independent retailers, restaurants and caterers.

A supplement to Fine Food Digest

The Real Boar Co rears wild boar in woodland on the edge of the Cotswolds. Wild boar meat is slow grown – it takes four times longer than pork to produce – and the resulting ambient charcuterie is low in saturated fat and high in protein. The company’s range features a number of wild boar salamis and chorizos, such as wild boar & slow gin and a game salami with wild boar, venison, pheasant and port. The most recent addition to the line-up is duck & plum salami. The Real Boar Co also produces mixed packs of Real Boar Cigars and Boar Bites, available boxed or loose.

Did you know..? Despite the global popularity of Prosciutto di Parma PDO, Italy is not the biggest producer of air-dried ham. That honour belongs to Spain, whose equivalent airdried speciality is Jamon Serrano, also known as Mountain Ham. Suprisingly, while Serrano has TSG (Traditional Speciality Guaranteed) status under EU law, it has no legal geographical protection, so there’s nothing to stop producers in other countries making ‘Serrano ham’. Spanish producers are campaigning to get the more meaty designation of Protected Geographical Indication. Guide to British & Continental Charcuterie 2015-16

23


GUIDE TO SUPPLIERS Yorkshire Chorizo

www.yorkshirechorizo.com

Butcher, grazier, charcutier Chris Wildman rears Longhorn Cattle, British Saddleback and Sandy & Black Pigs, which he uses to make his Yorkshire Charcuterie & Salumi range. Based at Town End Farm Shop in the Yorkshire Dales, Wildman produces bacon, salami, longhorn biltong, mutton bacon and ham, bresaola, lonza, pastrami, corned beef and, of course, his famous Yorkshire Chorizo. Town End Farm also plays host to a range of butchery and charcuterie courses for home cooks, chefs and retailers.

Three Little Pigs

www.threelittlepigschorizo.co.uk

Self-confessed “perfectionists” Jon and Charlotte Clarkson specialise in British chorizo and salami. Their Three Little Pigs operation uses only rare breed pork raised free range on the family farm in Yorkshire. Three Little Pigs’ six-strong range – which includes spicy rare breed chorizos and triple sec, ancho chill and hot fennel salamis – has won several Great Taste awards while the business won Innovator of the Year at the British Farming Awards in 2014. This year it has been chosen as one of Defra’s 50 Food Stars and selected as a food entrepreneur at HRH The Duke of York’s PITCH@PALACE event. Its range is distributed by Hider Foods and stocked in Selfridges, Whole Foods Market and Partridges, as well as farm shops and delis. The products are ambient with six months’ shelf life.

Trealy Farm Charcuterie www.trealyfarm.com

A trailblazer of modern British charcuterie, Trealy Farm continues to add new styles to its range of salamis, air-dried whole meats and cured products. Co-founder James Swift and his team have developed a duck, pork & sichuan flower pepper salami and an air-dried smoked lamb loin with lemon & thyme. They have also created a cumincured pastirma beef, a style originating in Turkey. All of Trealy Farm’s lamb and beef is now sourced from Welsh PGI producers and the Monmouthshire-based business is now looking at using only Welsh wild boar and Brecon Beacons venison in its products.

Did you know...?

arma sciutto di P ro P d n a se e o che latter, it’s n o Reggiano a sharing p n ng o If Parmigian lo n o s a ti h a n in armesa y comb P st d ta n a a a e k a rm a m n of P ost Parmesa production itionally, m d wonder, as a the Tr e . m d e su k n n tely li s to co ig p f o rd e h been intima ta er the ld have kep In fact, und . g in k a -m makers wou eese gnation ver from ch tected Desi ro P U E ’s a whey left o n only arm sciutto di P roduction ca p s it in d se rules for Pro su aking. atus, the pig Parmesan-m m o fr y e h of Origin st ew rains and th be fed on g

Woodall’s

www.woodallscharcuterie.com

Over the past year, Woodall’s Charcuterie says it has seen month-on-month growth in the independent retailer sector. Its Cumbrian air-dried ham and Cumberland salami have been the best-sellers and proved a ‘gateway’, leading customers towards the firm’s Royale and Black Combe air-dried hams. The products have also made headway in the restaurant sector – the smoked pancetta has been a hit with chefs in particular – and Woodall’s hopes that this will lead more consumers to seek them out in delis and farm shops. It has also been working with chef Tom Allen to develop everyday recipes for delis and coffee shops to showcase the range. “We recognise that key to making the British charcuterie movement a long term success is educating the food-loving public about what the products are all about and how to use them,” says sales & marketing manager James Crease, adding that pointof-sale material, recipe cards and tasting samples are available to all retailers. A supplement to Fine Food Digest

Guide to British & Continental Charcuterie 2015-16

25


RECIPES

Beyond the platter With so much excellent charcuterie available today, the challenge lies not in sourcing great produce but in showcasing its versatility. NICK BAINES asked our charcuterie campaign sponsors for fresh recipe ideas that put cured meats and patés at the centre of the plate. here’s far more to charcuterie than the humble platter of sliced meats. By exploring the versatility of charcuterie you can not only add items to your menu that utilise existing deli stock, but inspire your customers at the same time. “Every day we have people who come and buy the charcuterie they’ve just eaten in the café,” says Dave Pike, manager of Wally’s Deli in Cardiff. Wally’s offers a range of Continental-style open sandwiches incorporating Austrian and German cured meats. “They have the familiarity of a traditional ploughman’s, but introduce customers to a wider variety of cured meats,” explains Pike. “The café really helps to drive sales in the deli.” At Liverpool’s Delifonseca, charcuterie finds its way onto the menu frequently with items like mortadella fritters, chorizo fishcakes

T

and various cured meat frittatas. “Our chefs come and peruse the counters in much the same way customers do,” says manager Lavinia Cooke. “They go crazy for the end bits of salamis and Parma hams, which helps us to increase yield and cut down on wastage.” Carrying a more diverse range can be hugely beneficial when it comes to ingredient-based sales. Spreadable salamis like sobrasada are becoming increasingly popular, both for home cooks and the trade. London’s Pizza Pilgrims, which has grown from street food operator to bricks-and-mortar chain, has an incredibly popular pizza topped with the spicy meat spread ’nduja. The soft Calabrian sausage breaks down and oozes its oils into hot dishes and can season or add depth of flavour, whether topping a baked potato or smeared over grilled meats.

Adam Wright, head chef of Dorset’s Pig on the Beach hotel & restaurant, also employs charcuterie as a seasoning and to create a defining base note to dishes. “I use it a lot in a way that seems like a garnish, but adds a meatiness to the dish and also the salty aspect,” says Wright, who at time of writing has a chorizo sauce on the menu. “We sweat off onions, garlic, herbs and then chorizo, so the oils come out of it. Add white wine, chicken stock, then cream and blend.” Of course, when offering tastings in a deli environment, elaborate dishes aren’t always possible but simple flavour combinations can be just as effective. At Macknade Fine Foods in Kent, condiments like honey and mostarda are often used when sampling cured meats. MD Stefano Cuomo adds that the texture of the meat should not be

overlooked when preparing tasters. “There can be a tendency to go too thin, and on a fresh salami I like some thickness,” says Cuomo. He adds: “Thinking about repeat sales, it always annoys me when the skin is left on salami or when slices are too closely overlapped and not easily separated. Thought needs to go into how the customer is going to be dealing with the product once they get it home.” With a wide selection of producers to choose from and growing consumer interest in specialist cured meats, there’s never been a better time to explore their potential. Why not try out some of these recipes at home, then share them – or your own variations – with your customers. Nick Baines is a food writer, blogger and Great Taste judging coordinator

Deli Farm smoked lamb prosciutto & Cornish camembert tartiflette Serve 4 Ingredients 1kg Charlotte potatoes, peeled 250g Deli Farm Cornish smoked lamb prosciutto slices 2 shallots 1 garlic clove 100ml white wine 200ml double cream Sea salt and freshly ground black pepper 1 whole Cornish camembert cheese (about 450g), sliced Method • For the tartiflette, preheat oven to 200°C/400°F/ Gas 7. • Cook the potatoes in a saucepan of salted boiling water for 5-10 minutes, or until tender. Drain and set aside to cool slightly. • Meanwhile, heat a frying pan until hot and fry the prosciutto, shallots and garlic for 4-5 minutes, or until golden brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. • Slice the potatoes thinly and layer into an ovenproof gratin dish with the prosciutto mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the camembert slices on top and bake in the oven for 10-15 minutes or until the cheese is golden brown and bubbling. • Recipe from Deli Farm Charcuterie, based in Delabole, Cornwall.

A supplement to Fine Food Digest

Guide to British & Continental Charcuterie 2015-16

29


Parma Ham, Parmesan, spinach & basil savoury muffins with creamy goats’ cheese Makes 12 Ingredients 6 slices of Parma ham, sliced into 0.5cm squares 250g plain flour 2 tsp baking powder ½ tsp bicarbonate of soda ½ tsp crushed black pepper 50g Parmesan, grated 1 handful roughly chopped spinach leaves 1 handful roughly chopped fresh basil leaves 275ml milk 1 large egg, beaten 80g butter, melted Creamy goats cheese, to serve Rocket leaves, to serve

12 slices of Parma Ham, to serve Salt and cracked black pepper Method • Preheat the oven to 190°C, gas mark 5, and line a 12-hole muffin tin with muffin cases. • Dry-fry the Parma ham squares for 1-2 minutes until crispy and set aside. • Sift the flour, baking powder, bicarbonate of soda and a pinch of salt into a large mixing bowl and stir in the Parma ham, crushed pepper, Parmesan, spinach and basil. • In a separate bowl, whisk together the milk, beaten egg and melted butter and carefully fold them all

into the dry mixture. • Divide the mixture between the muffin cases and bake in the oven for 20-25 minutes until well risen and golden brown. Leave on a wire rack to cool. • Slice open the muffins and spread with goats’ cheese. Add a few rocket leaves, sprinkle with black pepper and serve with a slice of delicious Parma ham. • Cook’s Tip: Fold 1 tbsp of hot water into the mixture before spooning into muffin cases to kick-start the cooking process. Recipe supplied by the Parma Ham Consortium, the Italian trade body that safeguards and promotes PDO Prosciutto de Parma

Woodall’s air-dried Black Combe ham with a warm salad of roasted squash & chestnut mushrooms on a bed of baby spinach Serves 4 Ingredients 12 slices Woodall’s air-dried Black Combe ham 1 small butternut squash 8 sage leaves 3 garlic cloves, crushed 120ml olive oil 350g chestnut mushrooms, thickly sliced 1 pack of baby spinach, washed 1 whole garlic bulb Salt and pepper Dressing 3 tbsp olive oil 1 tbsp apple balsamic vinegar Method • Peel, halve and de-seed the squash, cut into small chunks. Toss the squash, sage leaves and crushed garlic in 2 tbsp of olive oil and season generously. Chop whole

30

garlic bulb in half and add to tin. Roast in a preheated oven at 180°C for 40 minutes or until tender. • Fry the mushrooms in the remaining oil until tender and the liquid has evaporated. Season to taste. • Once cooked, leave to cool slightly. • Mix together the dressing ingredients and toss three-quarters of the dressing with the mushrooms and squash. To serve Place a layer of baby spinach on a plate and spoon over the mushrooms and squash, then tear the ham into large pieces and place over the mushrooms and squash. Drizzle the remaining dressing over the ham. Serve with crusty bread.

Great Glen venison & pork chorizo stew Serves 4 Ingredients 1 venison & pork chorizo 1 onion, finely sliced 1 garlic clove, crushed ½ red pepper, diced 4 tomatoes, roughly chopped 100ml water 400g cannellini beans Handful of kale leaves Black pepper and salt

Recipe from Woodall‘s, which offers a range of premium air-dried hams and salamis with a long Cumbrian heritage

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


RECIPES Suffolk Salami chorizo & potato casserole Ingredients 1 onion, chopped 1 red pepper, chopped 1 yellow pepper, chopped 3 cloves of garlic, chopped 1 bay leaf Sherry 450g potatoes 1 Suffolk chorizo, cut into 1 inch pieces Water Parsley or coriander to garnish Method • In a large, lidded frying pan heat butter and olive oil and soften the chopped onion and pepper. • When soft, add the chorizo and bay leaf to the pan and cover with just enough sherry to come to the top of the chorizo. Keep on a moderate heat. • Add potatoes to the pan, chop these into the sizes you require, and cover with water. • Bring to the boil, cover and put in a moderate oven for about 30 minutes or until the potatoes are soft. Season to taste. • Serve with crusty bread and garnish with the coriander or parsley. Recipe supplied by Suffolk Salami, one of the pioneers of British charcuterie, making chorizo and salami from its home-reared pork

Ricotta pie in a Negroni Prosciutto di Parma turban

Method • Fry the chorizo in a pan until nicely browned, take out and put aside. Add the onion and garlic to the pan and sweat over a low heat until soft. Turn up the heat, add the diced pepper and cook for 5 minutes before adding tomatoes and water. • Bring to a simmer and cook for 10 minutes before adding the beans. Blanch the kale in a pan of boiling water, take out of the pan and add with the chorizo to the stew. • Allow to heat for a few minutes until everything is nice and hot, season with salt and pepper and enjoy. Recipe from Highlands-based Great Glen Charcuterie, winner of the 2013 Great Taste Charcuterie Product of the Year trophy

Serves 4 Ingredients 12 slices Negroni PDO Prosciutto di Parma 320g ricotta 2 egg yolks 30g pecorino cheese 40g butter 40g black olives 40g walnuts 120g salad leaves Finely chopped sage and rosemary Salt and pepper Method. • Using a brush, grease the inside of 4 individual moulds with butter. • Line the moulds with the slices of prosciutto and place in the fridge. • Mix the dry ricotta with the olives, walnuts, sage and rosemary. Season with salt and pepper, blend in the egg yolks and the pecorino cheese. • Fill the moulds with the fluffy mixture, cover well and put them back in the fridge, removing after about an hour. • Serve on a bed of salad leaves and garnish with bread croutons. • If you would like to serve them hot, cook in the oven for 25 minutes at 180°C. Recipe supplied by Negroni, Italy’s best-known charcuterie brand, distributed to the UK speciality market by Rowcliffe

A supplement to Fine Food Digest

Guide to British & Continental Charcuterie 2015-16

31


RECIPES Dell’Ami sobrasada & Picos Blue risotto

Ingredients 3 shallots, finely chopped 1 stick of celery, finely chopped 1 sweet pepper 1 cup of arborio rice 1 litre vegetable stock 25g butter 100g Picos Blue cheese 100g sobrasada 50g Manchego cheese Handful of rocket Salt and freshly ground black pepper Olive oil Method • Heat a large flat-bottomed pan on the hob then add a drizzle of oil and half the butter. Gently fry the shallots, celery and pepper until soft. • Add the rice and coat in the oil before gradually adding the stock a little at a time. • Stir regularly and keep adding a little of the stock frequently so the rice is never dry. • After 25 minutes break up the sobrasada and drop into the risotto then stir. • When the rice is cooked to your preference, crumble in the Picos Blue, add the remaining butter, half the Manchego and a handful of rocket. • Give the risotto a final stir before serving with a sprinkle of the remaining Manchego and a grind of black pepper. Dell’Ami is the specialist Mediterranean foods arm of fine food distributor Harvey & Brockless (formerly Cheese Cellar)

Deconstructed Beef Wellington with Patchwork chicken liver paté with brandy & herbs

Ingredients 1kg silverside or topside of beef, with no added fat 2 tbsp olive oil 8 young carrots, tops trimmed (but leave a little, if you like) 1 celery stick, finely chopped 200ml red wine 600ml rich beef stock 2 bay leaves 500g onions A few thyme sprigs 1 tsp butter 1 tsp light brown or light muscovado sugar 2 tsp plain flour 4 large portobello mushrooms 1 sheet of puff pastry 1 egg for glazing 230g Patchwork chicken liver paté with brandy & herbs

A supplement to Fine Food Digest

Method • Heat oven to 160°C/140°C fan/ gas 3. • Cut the meat into four equal sized slices and rub with 1 tsp of the oil and plenty of seasoning. Heat a large flameproof casserole dish and brown the slices of meat all over for about 10 mins. Meanwhile, add 2 tsp oil to a frying pan and fry the carrots and celery for 10 mins until turning golden. • Lift the beef pieces onto a plate, splash the wine into the hot casserole and boil for 2 mins. Pour in the stock, return the beef, then tuck in the carrots, celery and bay leaves, trying not to submerge the carrots too much. Cover and cook in the oven for 2 hrs. (I like to turn the pieces of beef halfway through cooking.) • Meanwhile, thinly slice the onions. Heat 1 tbsp oil in a pan and stir

in the onions, thyme and some seasoning. Cover and cook gently for 20 mins until the onions are softened but not coloured. Remove the lid, turn up the heat, add the butter and sugar, then let the onions caramelise to a dark golden brown, stirring often. Remove the thyme sprigs, then set aside. • Half an hour before the beef is ready, brush each mushroom with a little oil and fill each one with the brandy & herb paté. Place them on a baking sheet and put them into the oven with the beef for 20-25 minutes. • Twenty minutes before the beef is ready, unroll the puff pastry sheet and cut out leaf shapes approx 10-15 cm long allowing three per serving. Score each pastry leaf lightly with a knife to mark a leaf pattern. • Brush each leaf with beaten egg and place onto greaseproof paper on a

baking sheet. Bake in the hot oven with the beef for 12-16 minutes until golden brown. Remove from oven and set aside. • When the beef is ready, it will be tender and easy to pull apart at the edges. Remove the pieces from the casserole. Reheat the onion pan, stir in the flour and cook for 1 min. Whisk the floury onions into the beefy juices in the casserole, to make a thick onion gravy. • To assemble, place a piece of beef on a hot plate and spoon over some rich gravy. • Place a hot paté-filled mushroom on top of the beef. Arrange the pastry leaves over the top and side of the mushroom and beef stack. Serve with a jug of extra gravy. potatoes and vegetables of your choice. Patchwork is the UK’s best-known artisan paté producer and the maker of Eat 17’s groundbreaking Bacon Jam

Guide to British & Continental Charcuterie 2015-16

33


AWARD WINNING, ARTISAN BRITISH CHARCUTERIE HANDCRAFTED IN CORNWALL SALAMI * COPPA * BRESAOLA * PANCETTA * PROSCIUTTO

WHOLESALE * RETAIL * FOODSERVICE Deli Farm Charcuterie Deli, Delabole, Cornwall, PL33 9BZ 01840 214106 www.delifarmcharcuterie.co.uk dfc@delifarmcharcuterie.co.uk


Charcuterie Along with the range of artisan Mediterranean food that we offer, we are exclusive distributors of the best of British charcuterie: Great Glen Game, Oxsprings, Suffolk Salami and Woodall’s. A supplement to Fine Food Digest

For more information or for a copy of our latest brochure please email info@dellami.co.uk or call 020 7819 6001 harveyandbrockless.co.uk Guide to British & Continental

Charcuterie 2015-16

9


10

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


For 8 generations the Woodall family has been innovating using traditional curing and smoking methods to produce delicious British Charcuterie. Today we still continue to use the family’s original British recipes and skills mastered since 1828.

BRITish & proud

By carefully selecting and butchering perfect cuts of British outdoor bred pork, we’ve created our unique range of air-dried hams and salami. Each having unique flavour profiles with melt in the mouth textures. Our range of air-dried British Charcuterie includes: Cumbrian Ham Black Combe Ham Royale Ham Smoked Pancetta Cumberland Salami

T : 0161

706 0000 E : james@woodallscharcuterie.co.uk Follow us on twitter : @Woodalls1828 For serving suggestions and to buy online visit:

www.woodallscharcuterie.co.uk 12

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


NATURALLY DELICIOUS P

arma Ham is a 100% natural, cured using traditional methods that have been perfected over hundreds of years. Parma Ham is certified as a PDO product, meaning that each ham must undergo strict quality controls before it can be certified by The Consorzio del Prosciutto di Parma. The Emilia-Romagna region of Italy is celebrated worldwide for its rich culture and quality produce, and provides the perfect climate and conditions for curing Parma Ham.

Traceability and authenticity have always been at the heart of the production process. The pigs must be bred and raised in the area of origin around Parma, and cured in the traditional, time honoured way for a minimum of twelve months. This results in a wonderfully delicate, delicious cured ham versatile enough for any dish. Prosciutto di Parma contains no artificial colours, flavourings or preservatives. The only ingredients are Sea Salt and Italian Pork.

PARMA HAM, MELON AND MOZZARELLA SALAD Ingredients: 8 slices of Parma Ham, 1 large ripe mango, peeled, halved and pitted, 1 tbsp lime or lemon juice, 1 tsp fresh red chilli, finely chopped, 2 handfuls rocket, 2 wedges cantaloupe, Galia or honeydew melon,1 ball mozzarella cheese, Freshly ground black pepper. Method: 1. Cut half the mango into neat slices to use in the salad. 2. Chop the rest of the mango flesh roughly and blend this with the lime or lemon juice, chilli and two tablespoons of cold water, using a hand-held stick blender or regular blender. 3. Share the rocket between two serving plates and arrange the sliced mango on top. 4. Remove the skin from the melon, cut the flesh into slices and arrange on the salads. 5. Tear or cut the mozzarella cheese into chunks or slices and share between the salads. 6. Season with a little black pepper, and arrange the slices of Parma Ham on top. 7. Drizzle with a little mango dressing to serve.

For more information about Prosciutto di Parma, visit prosciuttodiparma.com

A supplement to Fine Food Digest

Guide to British & Continental Charcuterie 2015-16

15


British Charcuterie with Provenance Award Winning Salami and Charcuterie Produced on Our Family Farm with Our Home Reared Pork.

Ian & Sue Whitehead

ZZZVXĘ?RONVDODPLFRXN

01379 384593 • ian@lanefarm.co.uk

/DQH)DUP%UXQGLVK6XĘ?RONIP13 8BW

Retail Packs and Wholesale

16

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


FREE whole Parma Ham worth approx £200*

01582 590999

www.westphalia.co.uk

To qualify for a FREE Casa Modena 12 month Parma Ham boneless (approx 7kg), you need to order one of each of the following quality products: • Casa Modena Milano Salami (2.3kg) @ £7.65kg • Casa Modena Finocchiona Salami (2.3kg) @ £8.75kg • Caula Spanish Chorizo stick (1.7kg) @ £5.79kg • Reinert Madagascar pepper coated Salami (2kg) @ £9.99kg • Reinert ½ “Blacky” Smoked Ham (2kg) @ £9.39kg • Wiltshire Cured Ham (8kg) @ £7.05kg

• Genuine New York Pastrami, corn-fed brisket, (2.5kg) @ £19.95kg • Snowdonia Black Bomber (3kg) @ £34.71 each • Ford Farm Wookey Hole Cave Aged Cheddar (3.3kg)@ £8.70kg • Quesos Navalmorel Manchego 11month Riserva (3kg) @ £12.95kg *all weights approximate. *order value approximately £290. *approx 7kg of Parma Ham @ £2.99/100g is worth about £200 through your till

Conditions of this offer: Offer available in England & Wales only. One deal per out let. Order must be received by 31st July 2015. Quote “CG15” when ordering to qualify. Our standard Terms & Conditions apply A supplement to Fine Food Digest

Guide to British & Continental Charcuterie 2015-16

19


20

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


E E DY CARVE R HAN D

PE

OP

F

LE

IE

FIE

RY H OT

M

UTIO N!

Y F O

A�

OD

I ADING SALAM

1a THE OLD MARKET STATION ROAD, NORTHIAM EAST SUSSEX TN31 6QT

CA

UTIO N!

FIE

RY H OT

HAN D

E AD

SP RE CA

TOR

RY “N DUJ

E AD

R FO

W E H AV E A C U R E ARE FED UP WITH F AC WHO

M

HAN D

E AD

E AD

M

M

CR

HAN D

www.moonsgreencharcuterie.co.uk

Creedy Carver free range Salami. Six wonderful varieties available, including our very own free range duck and Cointreau and duck and plum, beautiful meaty soft texture, full of avour. For more information Contact the sales team on 01363 772682 or email james@creedycarver.co.uk

Welcome to the world of Moons Green Charcuterie John Doig and Jose Azevedo make spellbinding charcuterie, creating new products, custom products and variations on classic European themes. They made and named the ďŹ rst Beer Sticks, Beef Sticks and Duck Sticks; the ďŹ rst British ‘Nduja with an angry outlook all of its own; and have been doing things with Ox Hearts for a couple of years that chefs love. moonsgreencharcuterie.co.uk. Phone 01797 253807.

We have a cure for people who are fed up with factory food

S PA N I S H C H A R C U T E R I E TO S AV O U R If you are looking for authentic Spanish charcuterie then Brindisa’s range of more than 40 types of ham and cured MEATS�OFFERS�YOU�A�HUGE�CHOICE�OF�mAVOURS�AND�TEXTURES From smokey chorizo and moist sobrasada to succulent cured beef,or lean, elegant lomo, there is something to SUIT�EVERY�DELI�COUNTER�OR�MENU Our selection celebrates our producers and the traditional methods they use, which often date back centuries. If you would like to sample our newly launched OWN�LABEL�RANGE�OF�ADDITIVE�FREE�CHORIZO� please contact our sales team on 0207 772 1600 or email sales@brindisa.com

www.brindisawholesale.com fabebook.com/Brindisa I @brindisa

22

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


GREAT QUALITY

BRITISH CHARCUTERIE

The Finest British Charcuterie Made With British Farm Assured Pork

Premium quality British air dried ham

JUST LAUNCHED!

Bualo Salami, Yorkshire Free Range Pork Salami Ring and Spicy Red Wine & Fennel Salami Ring

If you have any questions or would like to know more about our products and services please contact us: Phone: 01274 739504 Email: info@thebathpig.com Web: www.thebathpig.com Unit 7 Ironworks Park, Bowling Back Lane, Bradford, BD4 8SX

24

Guide to British & Continental Charcuterie 2015-16

Available in: 85g & 100g retail packs 250g catering packs Whole hams: boneless/bone in Distributors: Harvey & Brockless, Cannon & Cannon, Blakemores, Wellocks, Turners Fine Foods www.oxsprings.com T. 07972 497 685

info@oxsprings.com

A supplement to Fine Food Digest


“We can help you label every step of the way, manually, semi and fully automatically”

Proudly supplying British made packaging equipment and labelling machines for 50 years 1964 – 2014

Norpak Ltd, 3 Mitre Court, Cutler Heights Lane, Bradford. W. Yorks., BD4 9JY Tel: 01274 681022. Enquiries to info@norpakltd.com www.norpakltd.com

Your professional slicer range

CMT

Continental Meat Technology

>LVɈLYZV\UKHK]PJLTVKLYU [LJOUVSVN`H\[OLU[PJZLHZVUPUNZ HUKM\UJ[PVUHSPUNYLKPLU[ZMVYHSS RPUKZVMJOHYJ\[LYPLWYVK\J[Z Z\JOHZ salamis, chorizos HUK dry cured hams HUK cooked sausages Continental Meat Technology 31 Salford Road, Aspley Guise, Milton Keynes MK17 8HT T: 01908 584489 F: 01908 584317

For more information call 01825 732497 or visit www.southcoastsystems.co.uk 26

Guide to British & Continental Charcuterie 2015-16

www.continentalmeattechnology.co.uk

NO COMPROMISE ON QUALITY A supplement to Fine Food Digest


Organic & Free Range

Charcuterie: Range including Salamis, Chorizo, Prosciutto, Pancetta & Mutton Prosciutto 018907 81328 info@peelham.co.uk

Exemplary Cooked and Smoked British Poultry for the Fine Food Market

www.peelham.co.uk

Available nationwide, please contact us for details sales@adlingtonltd.com 01676 532681

Also available: Pork | Lamb | Mutton | Veal | Beef fresh from our on-farm butchery in the Scottish Borders

www.adlingtonltd.com

Sustainability • Integrity • Traceability • Taste

m

e

of

ee

Ho

Cornish Blue

se

Award-winning Smoked Turkey

Corn

ish Blu

h eC

BEST ENGLISH CHEESE British Cheese Awards 2015

BEST CHEDDAR

British Cheese Awards 2014

Award winning Blue Cheese

www.cornishcheese.co.uk Tel: 01579 363660 H om e F a rm ~ New t on S t C yr es ~ D ev o n www.quic kes.co.u k 0 1392 851222 A supplement to Fine Food Digest

enquiries@cornishcheese.co.uk

SUPREME

CHAMPION 2010

Guide to British & Continental Charcuterie 2015-16

27


Somerset

Charcuterie

Multiple Award-winner

8VEHMXMSREPP]WQSOIH½WL meats and cheeses created [MXLTEWWMSRTVMHIERHGEVI

ARTISAN METHODS WITH A WEST COUNTRY TWIST

For our wholesale price list contact Andrew or Sarah Tel: 01580 879601 Email: info@wealdsmokery.co.uk wealdsmokery.co.uk Search Weald Smokery

Salamis, chorizos & cured meats. Produced using outdoor Somerset reared rare breeds. Charcuterie boards, bar snacks & deli counters. Free delivery on all introductory orders: info@somersetcharcuterie.com

@wealdsmokery

WWW.SOMERSETCHARCUTERIE.COM

&]%TTSMRXQIRXXS ,IV1ENIWX]8LI5YIIR Ham Manufacturer (YOIWLMPP,EQ'SQTER]0XH

DUKESHILL The Traditional Ham Company

York Ham

Shropshire Black Ham

Roasted Ham

Marmalade Glazed Ham

Please call us on 0845 331 2516 for more information and samples. 28

Guide to British & Continental Charcuterie 2015-16

V Fi H isit ne ar u F ro s a St ood gate t a 18 nd Sho w

8LI½RIWXEVXMWERLEQWXVEHMXMSREPP]TVSHYGIHJVSQSRP]&VMXMWLTMKW ;IGYVIJSVUYEPMX]ERH¾EZSYVVEXLIVXLER]MIPH

A supplement to Fine Food Digest


MR DUCK IN ALL HIS GLORY!

AWARD WINNING BUTCHER, GRAZIER & BRITISH CHARCUTERIE PRODUCER Product range includes, Yorkshire Chorizo, Salami, Pancetta, Guanciale, Pastrami, Bacon, Sausage. Butchery & Charcuterie Courses on the farm. www.townendfarmshop.co.uk t: 01729 830902 Airton, Malham, Nr Skipton, Yorkshire, BD23 4BE

www.artisanduck.co.uk

A taste of the Outer Hebrides

Countryside Alliance ‘Best Scottish Butcher’ award 2012 Great Taste 2-star awards in 2008, 2010, 2012

Award winning Family Butchers and producers of Stornoway Black Pudding www.charlesmacleod.co.uk

Tel: 01851 702 445 Email: sales@charlesmacleod.co.uk

32

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest


THE HOMEMADE

CURING KIT...

BACON

Grass fed, handcrafted, cured meat snacks Biltong, satisfying the carnivore

All you need to make your own dry cured streaky bacon in seven days. Just add pork. Visit our fantastic new website www.rossandrossfood.co.uk For Trade enquiries call 01608 645503 or email orders@rossandrossfood.co.uk

bLACKHANd

With beef reared on the grass plains of Namibia, and seasoned with our special blend of herbs and spices – you’re in for a tasty, meaty snack. The full range is not only gluten free but free from XZM[MZ^I\Q^M[ÆI^W]ZMVPIVKMZ[KWTWZIV\[IVLQV̆TQVM_Q\P\PM Paleo diet. Air dried and handcrafted cured meat snacks are ideal for satisfying the carnivore. Why not be brave and try our newly launched exotic biltong range. Ostrich, venison and zebra are now all available to purchase online at www.ragingbullmeats.com

0207 433 1177 | sales@ragingbullmeats.com | www.ragingbullmeats.com

Soon launching our exciting range of smoked fish

Capreolus ARTISAN ENGLISH CHARCUTERIE

HANDMADE IN HACKNEY, LONDON Blackhand Food is a new charcuterie producer based in Hackney Wick, East London. Using only heritage rare breed pigs from England our products are handmade in a rustic Italian tradition with a British slant. For a full range of products delivered anywhere in the UK please contact me today. Hugo Jeffreys www.blackhandfood.com | info@blackhandfood.com 07899860206

34

Guide to British & Continental Charcuterie 2015-16

Artisan producers of multi-award winning charcuterie Finalists BBC Food and Farming Awards 2014, Taste of the West Champion product: Guanciale 2013, Great Taste 3-Stars: Lardo 2014. Supplying restaurants, delis and farm shops since 2009 Uphall Farmhouse · Rampisham · Dorset DT2 0PP 01935 83883ͼƐĂůĞƐΛĐĂƉƌĞŽůƵƐĮŶĞĨŽŽĚƐ͘ĐŽ͘ƵŬ ǁǁǁ͘ĐĂƉƌĞŽůƵƐĮŶĞĨŽŽĚƐ͘ĐŽ͘ƵŬ A supplement to Fine Food Digest


s es ity sin tun Bu por Op Award-winning business for sale (due to retirement) Offering a home and business with a beautiful change of lifestyle. Ideal for someone looking to either expand their current business portfolio or start again!

For a wide range of artisan Spanish charcuterie ask for our catalogue now! 01865 340055 | info@delicioso.co.uk | www.delicioso.co.uk Delicioso UK Ltd, Unit 8 Tower Business Park, Oxfordshire OX10 7LN

Hot-smoked Atlantic Mackerel

Smoked Wild Atlantic Salmon

Hot-smoked Albacore Tuna

Smoked Atlantic Kipper Fillets

For more information and an informal discussion please call Sally on 00353 2836232 More details can also be found on www.ďŹ nefoodworld.co.uk

Innovation is our tradition Slicing machines from Bizerba are always a decisive step ahead of their time. They set world-wide standards when it comes to hygiene, safety, energy and performance. At the same time, they define an optimum level that is continuously surpassed to achieve our next developments. So every new slicer generation is the sum of perfectly matched future-oriented details. This includes innovative ways of handling materials as well as manufacturing precision, ease of use and the systematic reduction in the number of joints; we are continuously looking for solutions that will make your daily work easier.

More information High performance with a wide range of solutions and equipment variants. 01908 682740 info@bizerba.co.uk www.bizerba.com

A supplement to Fine Food Digest

Guide to British & Continental Charcuterie 2015-16

35


36

Guide to British & Continental Charcuterie 2015-16

A supplement to Fine Food Digest

FFD Guide to British & Continental Charcuterie 2015  
FFD Guide to British & Continental Charcuterie 2015