FFD Guide to British & Continental Charcuterie 2016

A SUPPLEMENT TO

2016-17 Edition

FEATURING

PLUS How to sell more charcuterie

more than 70 producers & suppliers

interviews with Woodall’s, Blackhand Food and Cannon & Cannon

Guide to British & Continental Charcuterie IN ASSOCIATION WITH

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Guide to British & Continental Charcuterie 2016-17

A supplement to Fine Food Digest

WELCOME A SUP P L E M E N T T O

EDITORIAL editorial@gff.co.uk Editor & editorial director: Mick Whitworth Deputy editor: Michael Lane Reporter: Arabella Mileham Art director: Mark Windsor ADVERTISING advertise@gff.co.uk Sales director: Sally Coley Sales manager: Ruth Debnam Sales executive: Becky Stacey Published by 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, Shaftesbury Road, Gillingham, Dorset SP8 5FB United Kingdom

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Can you think of any category of speciality food and drink that’s growing as quickly – or generating as much pure foodie enthusiasm – as charcuterie?

The revolutions in cheese and micro-brewing beer have already happened. In cheese particularly, there are few gaps left for newcomers to fill, and shops are starting to operate a one in, one out policy on deli counters that are already packed with British options.

Okay, ‘craft’ distilleries are springing up in every county. The level of investment there, as much in branding as production, is probably as high as we have ever seen, and it’s hard for anyone not to be enthused by the chance to sample five craft gins is a trendy bar.

But for pure rootsy, genuinely artisan, palate-tingling glory you’d be hard-pressed to beat what’s happening in cured meats.

Our fourth annual Guide to British & Continental Charcuterie features 71 producers and suppliers in all – up from 49 last year. That’s despite our decision to omit some that are still too small and local, often just selling on farmers’ markets, to reach the wider deli, farm shop and food hall trade. A few others have sadly disappeared – which will happen in any emerging sector – or been swallowed up by bigger businesses.

But just have a flick through the pages of this biggest-yet Guide. Look at some of the product photography we have been supplied with.

Doesn’t it get your mouth watering?

The producer community is booming.

As we go to press

in June 2016, there is talk of a new federation of British charcuterie makers being set up to share knowledge and experience. Here at the the Guild of Fine Food, we are a whisker away from signing a Primary Authority agreement with Cornwall Council that will give official backing to a Code of Practice for charcuterie production. A code for charcuterie retailing will follow shortly afterwards – part, we hope of a larger Deli Code of Practice that will incorporate speciality cheese.

There’s just one • BLACKHAND FOOD - page 15 thing I’d like to see Hugo Jeffreys on the the more of: deli and transformative skills of farm shop retailers artisan charcuterie-making getting right behind this artisan food • CANNON & CANNON - page 4 movement, pushing We talk to the ‘Neal’s Yard charcuterie to the of charcuterie’ about the front of the deli rise and rise of the Brits counter, getting their local suppliers in for • WOODALL’S - page 28 tastings, running more Taking on a marketplace product-matching that is ‘owned’ by Italian events (charcuterie and and Spanish producers cheese, charcuterie and beer, charcuterie and gin? What’s not to like?)

The media are loving charcuterie at the moment, and it’s on every decent restaurant menu. The big food halls are right behind it too. With help from suppliers in the way of tasting allowances, good point-of-sale and meetthe-producer sessions, smaller shops can do the same.

It’s a wave, and retailers need to ride it.

Inside

Mick Whitworth Editorial director, Fine Food Digest

FIND A SUPPLIER...

A Pinch Of Salt Adlington Basco Beal’s Farm Bellota Billy Franks BlackHand Food Bray’s Cottage Brindisa Broad Oak Farm Sausage Co Bumble & Boots Cannon & Cannon Capreolus Carnevale Charcuterie Direct Charcutier Ltd Charles Macleod/Stornoway Black Pudding Chiltern Charcuterie Cobble Lane Cured Corndale charcuterie Cornish Charcuterie Cwm Farm Charcuterie Deli Farm Charcuterie Delicioso A supplement to Fine Food Digest

7 12 27 37 33 8 15 7 34 37 12 4 34 19 19 37 19 8 7 37 8 23 11 25

Dell’Ami/Harvey & Brockless Districts of Italy Donaldson’s of Orkney Duchy Charcuterie Dukeshill Emmett’s Forest Pig charcuterie Fratelli Beretta Good Game Great Glen Charcuterie Greeff’s Isle of Wight Biltong Highland Wagyu Charcuterie Lisduggan Farm Marriott & Swales Marsh Pig Mike’s Smokehouse Mitjans Moons Green Mr Duck’s Native Breeds Negroni North Wall Charcuterie On The Pig’s Back Oxsprings

27 33 8 8 27 19 34 8 33 7 27 11 37 33 37 37 11 37 8 25 25 8 34 19

Parsonage Farm Patchwork Paté Peelham Farm Ramsay of Carluke Ross & Ross Seleccion IbericA Serious Pig Somerset Charcuterie Suffolk Salami The Bath Pig The Charcuterie Board The Cotswold Curer The Fine Cheese Co The Kent Collection The Real Boar Co The Rutland Charcuterie Co The Weald Smokery Three Little Pigs Trealy Farm Wenlock Edge Farm Woodall’s Woodcock Smokery Woza Yorkshire Chorizo

19 19 34 37 19 23 8 7 12 33 19 8 34 11 12 23 23 23 11 25 28 37 25 12

Guide to British & Continental Charcuterie 2016-17

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Sean Cannon is on a mission to emulate the success of Britain’s cheesemakers with its charcutiers and thinks that some are ready to take on the Continent’s top producers

Gunning G for glory

CANNON & CANNON www.cannonandcannon.com

Cannon & Cannon has risen to prominence in line with the burgeoning British charcuterie scene. As the business approaches its fifth birthday, co-founder Sean Cannon talks to MICHAEL LANE about the industry’s achievements and what it still needs to achieve.

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Guide to British & Continental Charcuterie 2016-17

iven the position it has taken up as a “flag-waver” for British charcuterie, Cannon & Cannon easily lends itself to comparisons with a certain fellow trader at London’s Borough Market.

Although he would never draw the parallel himself, co-founder Sean Cannon does aspire to the level of success attained by his esteemed neighbours.

“If we can even go a small way to achieving for charcuterie what Neal’s Yard have for British cheese then I will die a happy man,” he tells FFD. Cannon’s voice cuts easily through the din of the London Bridge café we sit in and at times his enthusiasm borders on fervour.

Drama school and a previous career in acting have given him the tools to

be a compelling spokesman, but his positivity is far from a performance.

“There are over 100 commercial producers of charcuterie in Britain,” he says, responding to a question about the health of the category.

“When we first started, I believe there were less than 20. That’s in four years. Massive growth.”

He adds that if retailers like Whole Foods Market and Selfridges are taking notice and stocking British cured meats, then the category is definitely on the up.

All that said, Cannon and his company – which supplies retail and foodservice with charcuterie from 21 different producers and sells a selection from its stall at the market – acknowledge that there is lots more work to be done.

“There is growing interest from consumers which is driving the potential of the industry but we must not forget British charcuterie

A supplement to Fine Food Digest

british charcuterie still represents 0.1% of the charcuterie that we’re consuming.

It’s small fry. And we’re about the long game.”

Cannon points out that while the emergence of the UK’s curers and charcutiers is almost old news to people working in fine food, we forget that a large proportion of the population doesn’t even know what charcuterie is, let alone that it’s being made in Britain.

He adds that there is also a common misconception that charcuterie is the preserve of the Continent.

“One of the things our European friends are very good at is creating an air of magic and mystery around food and drink product which make them alien to us,” he says. “It’s a branding thing.

“Charcuterie, salumi, saucisson.

All these words have given life to the idea that it’s not a British product.

But it’s just meat and salt. And it’s our meat and it is for British people.

“We produce some of the best livestock and meat in the world, so we have every chance to produce the best charcuterie but we just need to wrestle back ownership” One step, says Cannon, is to develop a British charcuterie pig which produces meat with a good deal of intramuscular fat – in the same mould as the Italian pigs or the pata negra breed reared in Spain to make Jamon Iberico.

“Fat is flavour, fat binds, fat gives texture, fat protects. The fat on the outside of a ham protects the lean. It means it can sit there for two years.”

Size is also important, adds Cannon when you consider that the average dead weight of a British pig is 120kg but 350kg in Italy.

The process of developing comparable pigs on these shores is underway, with funding from the EU, but Cannon says British producers are already thinking about their raw materials, citing Dorset-based producer Capreolus, which works with a local farmer to rear Oxford Sandy & Black pigs specifically with charcuterie in mind.

In theory, Britain has a host of native, albeit slow-growing and small, rare breeds to draw from – including Saddlebacks, Gloucester Old Spots and Tamworths – and Cannon says there is a wealth of inherently British flavourings at producers’ disposal, too.

Cornish Charcuterie’s seaweed & cider salami or Sussex-based Moons Green’s cobnut saucisson, for

“

instance, add a regional twist and terroir to what would otherwise be Continental copies.

Cannon says innovation like this is all part of British charcuterie developing its own identity and ultimately – although no-one can put a finger on it yet – its own style.

“If you’re a third generation young Italian man or woman who wants to create prosciutto, you learn how to do it, you read the books and that’s it,” he says.

“We’re in a very exciting place here, in that we are able to borrow all of those brilliant methods from the Continent but we have no rules and no laws. It’s open season.”

It might still be in relative infancy but top British charcuterie is ready to take on its European counterparts, according to Cannon, who is confident enough to propose setting up a blind-tasting of products by experts from both sides of The Channel.

If the product itself is coming along nicely, there are still major stumbling blocks in getting Britain’s cured meats into people’s mouths and homes.

Charcuterie, salumi, saucisson.

All these words have given life to the idea that it’s not a British product. But it’s just meat and salt.

And it’s our meat and it is for British people.

A supplement to Fine Food Digest

”

Price remains a problem because Britain’s producers don’t have the infrastructure or the production capacity of more established Continental businesses, says Cannon, adding that you only have to look at the sheer scale of Parma Ham production in Italy.

Maturing and storing products costs money, he says, but to get to any kind of capacity, the industry in the UK will itself need to mature so that there is more demand.

And even if consumers can get over the price, the way we shop in Britain is hardly conducive to selling lots of charcuterie.

Cannon recalls a recent trip to Sicily where he stumbled upon an apparently deserted convenience store, only to discover a counter stuffed with cured meats at the rear of the shop, six deep with people bawling out their selections to staff almost constantly operating slicers.

Given the humdrum, “rubbish” supermarket shopping experience that most of us are used to, Cannon says he nearly wept with joy.

“We have a long way to go,”

The ‘Selected

by Cannon & Cannon’ range, which features four salamis in 60g packs, is the wholesaler’s attempt to “fill the retail void” says Cannon. “Charcuterie’s not part of our culture. It’s something we have on holiday. I want to change that but it’s going to take time.

“It’s got to be embedded to the point where when we go and get our bread and our eggs, we get our ham for the evening or lunch.”

While the idea of ordering from a counter is enough to frighten off a lot of Brits, Cannon still feels very positive about the future of retailing charcuterie because there is a genuine desire to buy British products and he believes people understand that they are investing in a burgeoning industry when they do fork out.

For now, Cannon & Cannon has started to address the “retail void” with a four-strong range of pre-packs for retailers, featuring English salami with seaweed & cider, chilli chorizo with rare breed pork (both made by Cornish Charcuterie), Scottish venison salami with green peppercorns (Great Glen Game) and Welsh salami with veal, pork, sage & thyme (Trealy Farm).

Although each pack features the ‘Selected by Cannon & Cannon’ branding, each producer is credited and all four are 60g, which is close to an ideal portion for two people. Retailers can buy packs for £2.50 each and Cannon & Cannon recommends selling them at £4.95 or lower if possible.

Sean Cannon acknowledges that this is still pricey but he hopes to address the issue of cost further with an eatery – offering plates of charcuterie, wines and craft beers – that he plans to open soon.

“We want people to experience charcuterie at a reasonable price and to not see it as the preserve of the wealthy. So, by creating our own bricks-and-mortar offer where we’ll be serving it and you can go and have a reasonably cheap night

out, we hope that will go some way to showing other businesses that it could be done.”

Opening a restaurant to showcase British charcuterie in the Capital would be no mean feat but don’t think Cannon will be dwelling on the achievement for long.

“British charcuterie is an ecosystem and it all needs feeding from various angles – quality of product, price of product, education of consumers, size of the industry for economies of scale. All of these things need to keep working and getting better to get where we need to be.”

“

Sell More Charcute

rie With charcuterie, quite a lot. You go 50g is actually say ‘Yeah, I’ll get 10into a deli and slicing it and you en0g’, they start ‘Whoa that’s enough d up saying I think retailers sh’. it at per 50g price ould advertise 100g. 100g of cheeserather than per for a couple of yo is about enough snack, 50g of charu to have a nice for two of you. cuterie is enough

Sean CANNON, CANN ON &

”

CANNON

Guide to British & Continental Charcuterie 2016-17

5

Provenance in every bite Hand crafted cured meats, salamis & chorizo, made with our farm bred Cornish pigs.

AWARD WINNING PATÉ & RILLETTE - DUCK CONFIT- BESPOKE HAMPERS Please enquire about white label and bespoke flavours.

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Guide to British & Continental Charcuterie 2016-17

A supplement to Fine Food Digest

find a supplier

Cure magic

COBBLE LANE CURED www.cobblelanecured.com

Thanks to the burgeoning British charcuterie scene, the range and variety of specialist cured meats available to independent retailers and chefs continues to grow year on year. Fine Food Digest has gathered more than 70 suppliers, both from the UK and the Continent, for its 2016-17 guide.

GREAT GLEN CHARCUTERIE www.greatglencharcuterie.com

he last 12 months have been busy for the small team at Scotland’s Great Glen Charcuterie, which sources its wild venison sustainably from managed herds in the Highlands.

Demand for its range of venison salamis, chorizos, pepperonis, bresaola and smoked venison has grown across the board, according

T

to co-owner Anja Baak.

While foodservice turnover has increased 50% in the last year, more retailers are taking the products through Great Glen’s distributors Ochil Food, The Cress Company and Harvey & Brockless.

Part of this comes of the back of continued marketing – the company won Best Marketing Initiative at the Highlands & Islands Food Awards this year – but Baak also attributes it to the “positive change” in the

Scottish food scene driven by the Scottish Government and Visit Scotland-backed Year of Food & Drink initiative.

This successfully encouraged local sourcing, she says, and Great Glen is reaping the rewards. Over the next year, it is planning to build on the momentum by expanding its production, office and storage space.

All products are available in retail packs as well as whole pieces.

Bray’s Cottage Pork Pies www.perfectpie.co.uk

London-based Cobble Lane Cured marries “European craft with British meat”.

Started by three butchers from Jamie Oliver’s Barbecoa restaurant and butchery, the modern charcuterie company takes its cue from both Eastern and Western European traditions, adding the occasional twist, such as its allbeef salami with cinnamon & cloves. Particularly popular lines include its soft and spreadable n’duja, as well as bresaola, coppa, and spicy smoked kabanas.

Although much is currently sold into retail as whole salamis for slicing on the deli counter, Cobble Lane Cured is developing more customer-friendly branded packaging in order to boost its retail ambitions and increase its appeal.

A Pinch Of Salt www.apinchofsaltcuring.co.uk

Hampshire’s A Pinch of Salt is a collaboration between third generation butcher Alan Bartlett and chef-director of The Pig hotel group, James Golding.

It supplies upmarket hotels and restaurants, including all of The Pig’s sites and Mark Hix’s restaurants, but has also produces retail packs.

The duo’s ‘nose to tail’ philosophy sees them turn locally sourced Middle White or Gloucester Old Spot pigs into 12-month air-dried ‘Karma ham’, lomo, fennel & cinnamon coppa and Hampshire pancetta, as well as chorizo & red wine salami from spare muscle and trimmings.

Now based in a state of the art “pie pad”, housed within a Victorian flint barn overlooking the idyllic North Norfolk coast, Bray’s Cottage produces handmade pork pies for independent retailers.

Owner Sarah Pettegree says the relocation to a single unit, from three separate ones, has improved both customer service and product innovation.

Bray’s Cottage a core range of pies, including its best-selling pork pie with onion marmalade, as well as seasonal specials like The Wiveton (named after its nearest village), made with lemon, parsley and garlic.

SOMERSET CHARCUTERIE www.somersetcharcuterie.com

Now in its second year, Somerset Charcuterie recently installed a new unit on its farm north of the Mendips – complete with a Himalayan salt brick wall – to boost its production of “robust” Italian-

A supplement to Fine Food Digest

and Spanish-style charcuterie with a West Country twist.

The company is now going through around a tonne of slowgrowing, rare breed pork a week and offers a range of 16 core products and six seasonal salamis.

Core products include a Somerset cider chorizo, red wine &

Draycott blue salami, air-dried duck breast, coppa and a sage mustard & cider salami.

It has also recently launched an air-dried wild goose breast, wild garlic salami and water buffalo bresaola.

Retailers can buy products through Harvey & Brockless, Holdsworth Foods and Longman Cheese Sales.

Guide to British & Continental Charcuterie 2016-17

7

find a supplier NORTH WALL CHARCUTERIE

Billy Franks

www.north-wall.co.uk

www.billyfranks.co.uk

Will Yates, a Brit raised in Texas but now living in East London, produces 11 different varieties of jerky from British beef and turkey.

Among its range of flavours are cheeseburger, roast beef & mustard, teriyaki and Texas BBQ. Its ‘Christ on a Bike’ jerky received a two-star award in Great Taste 2015.

Donaldson’s of Orkney www.donaldsonsoforkney.co.uk

Orkney butcher Donaldson’s cures and produces its own bacon, sausages and black puddings as well as Orkney smoked beef and a Parma-style whisky ham.

Its flagship product is a secret family recipe haggis, which has been winning awards since 1983.

Chiltern Charcuterie www.chiltern-charcuterie.co.uk

Chiltern Charcuterie’s range of whole joint and pre-sliced 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, air-dried beef and airdried lamb while salamis include garlic & pepper and cider & hazelnut salami.

Mr Duck’s Delicacies www.mrduck.co.uk

As its name suggests, Mr Duck’s specialises in one type of meat. All of its products are made from Mulard ducks reared in the Vendée region of France.

Among its output is duck leg confit and the Great Taste Golden Fork winning confit duck gizzards. It also makes terrines, rillettes and foie gras.

CORNISH CHARCUTERIE www.cornishcharcuterie.co.uk

hen it comes to food, the Cornish brand is “fantastic”, according to Richard Harding, who set up Cornish Charcuterie with wife Fionagh in November 2011.

The name certainly seems to be working for the Hardings, who can now boast several hundred stockists nationwide.

The business, based at Marsh Barton Farm near Bude in north Cornwall, launched with a range of ambient potted meats and patés but has since moved into chilled patés as well as dry-cured salami, chorizo and meats, including an award-winning seaweed & cider salami.

Recent additions to the cured sausages are a Mediterranean-style black olive salami and a ‘piquant’

W

DUCHY CHARCUTERIE www.duchycharcuterie.co.uk

Duchy Charcuterie launched only 18 months ago yet it has already bagged itself Cornwall Living’s Product of the Year Award for its flagship spreadable n’duja.

Already popular with local catering companies, it is now looking to break into the independent retail sector.

Duchy prides itself on the quality of local meat used. Pork

The Cotswold Curer www.thecotswoldcurer.co.uk

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

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Guide to British & Continental Charcuterie 2016-17

garlic variety.

The latter was a response to customer requests, and Cornish Charcuterie keeps its ear close to the ground by selling direct to most of its 300-plus trade customers.

Richard Harding says: “We only use two distributors – Paxton & Whitfield and Cannon & Cannon – and distribute the rest ourselves using couriers. It’s important we keep control of our supply base: if the customer has a problem we can deal with it right away, which doesn’t always happen if you sell through a wholesaler.”

Cornish Charcuterie’s ambient range has also been extended, with two salmon patés – one with horseradish & dill, the other with lemon – supplied in clip-down jars with a six-month shelf-life.

A duck liver paté with beetroot & orange butter is the latest addition to the chilled range.

for its n’duja, chorizo, lonza, coppa, lomo and pancetta comes from its own rare breed, outdoorreared pigs, while Cornish beef and fresh wild Cornish game are used for its beef bresaola and pheasant & port salami respectively.

It is keen to expand its range by collaborating with other local producers such as South West Distillery, with which it developed a pork & pastis salami.

Based in Wark, a stone’s throw from Hadrian’s Wall, North Wall Charcuterie is one of the few cured meat businesses in the area.

The small company was started

by Andrej Wout and produces a selection of handmade Continental cured meats, salamis, air-dried hams and chorizo.

Currently the range features soppressata, coppa, pastrami, Basque-style chorizo and lomo.

Among other available lines are a Tyrol speck – with juniper, bayleaves and nutmeg – and a garlicky saucisson sec, but Wout also develops bespoke products for customers.

The majority of North Wall’s produce is sold through local farmers’ markets in Northumberland and County Durham, but it also supplies hotels and restaurants in the area.

FRATELLI BERETTA 1812 www.beretta200.it/eng

Family-owned Italian cured meat specialists Fratelli Beretta has been producing a range of hams, Italian sausages and salamis for 200 years.

Now managed by the eighth generation, the business has production sites across Italy – 10 are dedicated to producing specific regional products with PDO/PGI status – to ensure its products comply with regulations and retain the strong association with the territory they originated in.

Fratelli Beretta also owns its farms in order to control traceability of the pigs and guarantee welfare standards.

Serious Pig www.seriouspig.london

Serious Pig bills its range of Snacking Salami and Snackingham ham bites as a gateway for consumers into the larger world of British charcuterie.

The London-based company, which supplies independent retailers, bars, and pubs across the UK, has recently moved to a new office and packaging facility under railway arches in Peckham. The expansion was aided by a round of crowdfunding. One investor was BrewDog co-founder James Watt and Serious Pig has continued the relationship by developing a limited edition caraway & juniper salami to pair with the brewery’s flagship beer, Punk IPA.

A supplement to Fine Food Digest

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Guide to British & Continental Charcuterie 2016-17

A supplement to Fine Food Digest

find a supplier THE KENT COLLECTION www.kentcateringltd.co.uk

The Kent Collection produces a range of traditional charcuterie using pork from outdoor reared ‘happy’ pigs, which are fed on brewer’s grain from a local brewery, whey from local cheesemakers and fruit – which director Paolo Rigolli say gives it a unique flavour. As well as selling directly to customers via an online shop and though local farmers markets, the Cranbookbased business supplies its range of salamis, chorizos, pancetta, Great Taste-winning coppa, fuet, guanciale and cured lomo to pubs, restaurants, farm shops and delis.

It is particularly proud of its Kent ham – a dry-cured and 12-month aged ham that it claims is the county’s answer to Parma ham.

DELI FARM CHARCUTERIE www.delifarmcharcuterie.co.uk

ne of the pioneers of British charcuterie, Deli Farm Charcuterie celebrated its tenth anniversary in 2016.

Over the last decade, it has repeatedly won Great Taste and Taste of the West awards and owners Jean and Martin Edwards say there is plenty of room for growth in a market that still has huge potential.

This confidence is borne out by the recent addition of a 160

O

sq ft maturing and storage room and a 300 sq ft slicing and packing area, to its Cornish based facility.

This has boosted output to around 1.5 tonnes a week (900kg of dried products) and helps iron out seasonal peaks and troughs, according to Jean Edwards.

Its latest launch is a cinnamon, clove & star anise salami, which uses cured and spiced lardo instead of simple pork fat to give extra flavour. It has also developed its own version of the fiery Italian spreading salami n’duja.

Edwards is considering adding

a biltong to Deli Farm’s extensive line-up, which currently includes pork and venison based salamis, a saffron chorizo, coppa, bresaola, venison bresaola, duck prosciutto and smoked lamb prosciutto.

All are supplied both as whole or half pieces, as well as 50g and 100g pre-sliced packs.

“We have seen many changes to the industry since we started and collectively, our success has encouraged many others to follow in our footsteps,” says Edwards.

“We are very proud of our products and our small but dedicated team.”

“

Sell More Charcute

rie Too often, cut sala counters can look mis in deli So make sure the cuold and tired. products look fres t faces of any thin slice from the h by taking a end whenever they dry out.

MITJANS www.mitjans.es/en

Third generation Spanish company Mitjans has been producing cured meat since 1910, when the family shop was first opened in Barcelona. However, it has only been exporting its wares for the last 30 years and is now it is keen to improve sales in the UK. To date, these have been through distributor Harvey & Brockless, and Mitjans’ best-selling products in the independent retail sector are its range of cured sausages, notably the paprika dedales de vermellona – small chorizo bites that come in mild or spicy.

It has just launched the Tapas Project – 130g and 150g Tapas Triptico packs containing snack sized Catalan secallona sausages, mini fuet, mini chorizo and a selection of the two – which it says taps into a growing trend in the UK.

TREALY FARM CHARCUTERIE www.trealyfarm.com

As much a trailblazer today as when it first started 12 years ago, Trealy Farm continues to deliver new styles and products to the market.

Its entire range, which features a host of Great Taste winners, has been completely revamped over the last year – part of a “continuous process” according to co-founder James Swift– and it has greatly expanded the non-pork charcuterie offerings with many more beef, lamb, venison and duck products.

The line-up currently comprises more than 30 products, including traditional air-dried meats, salamis, chorizos, sobrasadas, cooked and hot-smoked meats, boudin noir, Bath chaps and bacons.

The Monmouthshire-based business uses free-range pork, duck, venison and PGI Welsh beef and lamb and can supply its products in whole pieces, bulk-sliced orders and retail packs.

A supplement to Fine Food Digest

”

Adrian Boswell, del i buyer, Selfridges

HIGHLAND WAGYU CHARCUTERIE www.wagyu.co.uk

Following the success of Highland Wagyu beef, a company launched last year to supply chefs and private clients with its top quality Wagyu beef from Perthshire, the team behind it has launched a second business that it says will raise the bench-mark for British charcuterie.

Adam Cox of Highland Wagyu says the charcuterie side was started merely as an “interesting experiment” but it has now been established as a separate, fullblown company.

Fourteen products have been created in collaboration with artisan producer Native Breeds, including salami, bresaolo, pastrami, salt beef, biltong, beer sticks, pepperoni, n’duja and core de jambon.

As well as high end chefs, the range is also aimed at delis and fine food stores.

Guide to British & Continental Charcuterie 2016-17

11

FIND A SUPPLIER BUMBLE & BOOTS www.bumbleandboots.co.uk

Dorset-based business Bumble & Boots was started in 2013 by Andrew and Fran Gillett.

Its artisanal beef jerky is made from choice cuts of carefully sourced beef from farms in the West Country, including from the Gillett’s own herds.

The beef is sliced, seasoned and marinated to the producer’s own recipe before it is air dried, without nitrates or MSG. The company supplies local farm shops and pubs, and has already notched up a Great Taste award and Gold in the Taste of the West Awards for its Original Bumble & Boots Westcountry Beef Jerky.

It is currently experimenting with new flavours, and is set to roll out three new lines, including a spicier jerky.

YORKSHIRE CHORIZO www.yorkshirechorizo.com

Fifth generation butcher Chris Wildman set up Yorkshire Chorizo to make Spanish-influenced charcuterie using British pork and fine Spanish paprika.

The range now comprises original, garlic and picante Yorkshire chorizos and Wildman has since sought inspiration from France – with Saucisson Sec with fennel & red wine – and Italy.

Yorkshire Chorizo’s sister company Paganum Produce makes pancetta with juniper & thyme and a guanciale, a bacon from from cured pork jowels.

New products this season include Tuscan-style salami, paprika pancetta and coppa.

In September 2015, Wildman started pork butchery and salumi courses on the family farm in the Yorkshire Dales, which he says are now running monthly.

THE REAL BOAR CO www.therealboar.co.uk

The Real Boar Co has to wait for around 18 months for each of its animals to mature as they forage in woodlands on the edge of the Cotswolds – that’s around four times longer than some pork breeds.

The end result is meat and charcuterie that is high in protein and low in saturated fat.

The Real Boar Co produces a range of salamis – which come in 400g tubes or as a pre-sliced 100g vac pack – and chorizos, with new flavours set to be launched in 2016.

The current line-up includes wild boar salami with sloe gin, wild boar chorizo with red wine, mixed boar bites and boar cigars.

ADLINGTON www.adlingtonltd.com

Turkey and other poultry are the key focus for Adlington, a thirdgeneration, family-run business based in the Midlands.

This approach has garnered a clutch of Great Taste awards over the last 10 years for its range, which includes smoked turkey, chicken, hams and turkey bacon.

Following a trial period, its latest launch is smoked chicken cushions – a smoked, boned-out chicken breast available either as an individual portion for retail, or larger for slicing on the deli counter.

Owner Rod Adlington says this was inspired by the popular apple-fed cockerel cushion it produces at Christmas and is targeted primarily at delis and farm shops.

He adds that Adlington’s cold smoked products, which come in retro-inspired cook-in-the-bag packaging, are also selling well.

cheese Match itswofitcuhred lamb leg

The smokines y, full-flavoured needs a cream up to it and Philip blue to stand rnish Blue, made Stansfield’s Co l calves’ rennet, with traditiona fits the bill.

SUFFOLK SALAMI www.suffolksalami.co.uk

uffolk Salami’s owners Sue and Ian Whitehead say sales of their salamis and chorizo have gone from strength to strength over the last year.

So much so that the couple invested in another drying and fermenting room at their SALSA-approved premises at the end of 2015. The facility, which is largely solar powered, employs new technology to allow the salami to dry more naturally and improves maturation, benefitting the flavour all round.

The range comprises three salamis – red wine, rosemary and fennel – together with a chorizo made with De La Vera Paprika, an EU Protected Designation of Origin product.

All are made using Freedom Food-approved pork, from pigs which have been bred outdoors and finished in open straw yards on the Whiteheads’ Lane Farm in Suffolk.

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Guide to British & Continental Charcuterie 2016-17

A supplement to Fine Food Digest

A supplement to Fine Food Digest

Guide to British & Continental Charcuterie 2016-17

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Since 1907 Negroni has been producing traditional premium delicatessen meats and is the most known brand of quality charcuterie in ltaly.*The success of Negroni products is based on the wide and traditional top quality recipes, and on its full unique integrated "farm to fork" poiicy, added to over a century of craftsmanship, love and passion. It is no wonder that Negroni is the STAR of Italian charcuterie. *(source: Lexis 2012, Survey on top brand image of charcuterie brands in Italy)

www.negroni.com 14

Guide to British & Continental Charcuterie 2016-17

A supplement to Fine Food Digest

producer profile From his curing ‘cave’ deep within London’s Hackney Wick, former chef Hugo Jeffreys has become an evangelist for artisan British charcuterie. ARABELLA MILEHAM reports.

Handmade in Hackney BLACKHAND FOOD www.blackhandfood.com

ounting calls from consumers to know exactly where their food comes from have played their part in the steady rise of artisan cured meats over the last two years.

That’s the view of one-time chef Hugo Jeffreys, who set up handmade charcuterie business Blackhand Food in Hackney Wick, east London, in 2014.

Demand for transparency benefits a micro-producer like Blackhand, he says. “We can offer assurance that our meat comes from a great source, as we only use freerange high welfare pork.”

This ethos has helped Blackhand grow steadily and it has recently finished installing new equipment to boost production.

“At the beginning of 2016 it became clear that we were reaching

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A supplement to Fine Food Digest

full capacity, so we’ve invested in new equipment and new staff to help us go forward,” Jeffreys says.

“We’re also going to release new products into the market, so these are interesting, exciting and slightly tense times.”

The small unit has been reconfigured to give better use of space and new equipment includes a new sausage stuffer, mixer and grinder, a new cold room and staging racks in the dry curing chamber that help use the headroom more efficiently.

“It’s very cool now – it’s like a big cave,” Jeffreys says.

The plan is to double production, make the process less labourintensive and appeal to a broader customer base.

“With the new equipment we will be able to save lots of labour time and do more sliced pre-packs, which will make it easier to spread

the word about Blackhand Food,” he says. “We’re definitely upping our game.”

Currently, the small firm is heavily dependent on pub and restaurant customers and at least half the business comes through wholesale. But in future around 20% of the products will be packaged as prepack slices to boost its retail offering.

Blackhand already supplies a handful of delis in London and the South East, and Jeffreys is hopeful this will grow “a great deal” with the increase in pre-pack capacity.

“We’re always open for independent fine food shops – but it’s a case of them knowing who we are, so that’s a part of the growth strategy,” he says.

“I’ve been doing large sides of salami, which take longer but taste better. But to a certain extend it does limit who I can sell to as, at the moment, nearly all our products need a slicer.”

To help make its range more accessible and convenient, Blackhand has developed the Smoke Staxx beer stick, a

“

user-friendly product that can be eaten on the go. The cured sausage is made using a liquid smoke, coriander seeds, muscovado sugar and wild pepper (which Jeffreys says adds a citrus tang) and was due for launch at this Guide was going to press.

Jeffreys is excited about the potential for Smoke Staxx. “This will hopefully introduce a whole new audience to our business and UK charcuterie in general,” he says.

Blackhand is also offering small meat boxes to online shoppers.

Based around its core range, these feature nine products, including n’duja, wild Turkish salami, a smoked loin, air dried collar and a junipercured smoked pancetta.

There’s also a brawn salami: “But we call it cooked salami,” Jeffreys says, “as people don’t want to try it if they think it’s a pig’s head.”

Part of charcuterie’s appeal for him lies in taking one product and turning it into something completely different.

“Chefs like transformative skills – and charcuterie has a big element of that,” he says. “You start with a pig but you end up with something utterly separate, a product that tastes and looks so different and is just delicious.”

Chefs like transformative skills – and charcuterie has a big element of that.

You start with a pig but end up with something utterly separate.

”

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The Guild charcuterie course was revamped in 2016 with two new instructors – Deli owner Charlie Turnbull & Guild training co-ordinator Jilly Sitch – and a new focus on coaching delegates through every step of selling and caring for charcuterie. The aim is to educate and enthuse those who produce, buy and sell British and Continental charcuterie, and is a must for all independent retailers and their team.

We will help you….

• Learn about the importance of the way the pig is reared in determining quality • Understand the various curing techniques • Appreciate the difference between mass produced and artisan charcuterie • Discover the best ranges to stock and the stories that encourage sales • Acquire skills in storing, displaying, cutting and wrapping • Obtain the skills to sell pro-actively not reactively

Your new found knowledge will enable you to…

• Talk competently and confidently about charcuterie • Locate interesting meats • Make your store the destination for charcuterie in your area • Sell more charcuterie

For more information or to make a booking on the next course please contact jilly.sitch@gff.co.uk 01747 825200

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A supplement to Fine Food Digest

Guide to British & Continental Charcuterie 2016-17

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Producers of Very Fine British Cured Meats Phone: 01274 739504 Email: info@thebathpig.com Web: www.thebathpig.com Unit 7 Ironworks Park, Bowling Back Lane, Bradford, BD4 8SX

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find a supplier OXSPRINGS www.oxsprings.com

Charles Macleod www.charlesmacleod.co.uk

PATCHWORK TRADITIONAL FOODS www.patchwork-pate.co.uk

atchwork has been producing its range of British patés at its North Wales base for 35 years, and despite considerable growth since the early days, it still hand-makes its products to founder Margaret Carter’s original recipes in small batches, without artificial colouring, additives or preservatives.

The range has grown to encompass an extensive range of both frozen packs and ambient jars of pâtés, including limited edition lines, such a Drunken Duck, or products in collaboration with producers such as Chase Distillery, Robinson Brewery (makers of Old Tom Ale) and Godminster.

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In 2015, it brought out new ‘eat one, keep one’ packs – replacing the 230g foil pack with two 120g pots in order to minimise waste and appeal to increasingly savvy customers. The twin-pack has a 12-month freezer life, or 21 days chilled.

In honour of its latest anniversary, it has launched a new sub-brand, Mags’ & Jen’s, featuring three dairy-free smooth chilled pâtés in original (with brandy), smokey (with smoked water) and chilli flavours.

All three come with a 21-dayshelf life (RRP: £2.80-£2.99) and have been packaged in more modern livery that emphasises what’s actually in the pack, after the company identified that too many packaging designs are focused on brand name rather than the product itself.

CHARCUTERIE DIRECT www.charcuteriedirect.com

Since 2006, Charcuterie Direct has been delivering Spanish, French and Italian cured meats to restaurants, retailers and pubs across the UK, seven days a week.

Catering primarily for farm shops and delis – be it for foodservice, deli counter or on the shelf – it has around 200 different products in its portfolio.

It has recently added new lines from Jamones de Juviles (prices start at £11.75/kg). These nitrate-free, air-dried Serrano or Iberico hams are from the protected IGP Trevelez

CARNEVALE www.carnevale.co.uk

With a name synonymous with pre-Lenten carnivals of Italy, you’d expect London-based Italian specialist Carnevale to be anything but meatfree.

The family-run business which was set up by brothers Carmine and Giovanni Carnevale in 1966 now offers a 350-strong range of regional hams and salumi – around 15% of its overall product list.

As well as making its own coppa, pancetta, chorizo, sliced Hungarian gyulai sausage and a Great Tastewinning salsiccia lucanica with chianti wine in-house, it also imports a host of meats from Italian producers including Negrini, Valerio, Livoni and Corte Bueno.

Its latest range is Salsicciamo, which comprises artisan fresh Italian coarse-cut sausage mince and sausages in four flavours (classic with black pepper, Sicilian with fennel, Tuscan with garlic and Calabrian with chilli).

region in the southern foothills of the Sierra Nevada mountains and are matured for between 17 months and three years.

Other new lines includes 1kg and 500g catering-sized packs of Charcuterie Direct’s popular Salami Sticks and Chorizo Bombs from Normandy (priced at £15/kg).

EMMETT’S www.emmettsham.co.uk

Having produced hams and bacon since 1820, Emmett’s claims to be the oldest producer in the business and its extensive range is highly regarded – it has held a Royal Warrant for over 30 years for its Suffolk Black ham.

All the pork comes from outdoor bred or free-range pigs sourced locally from Blythburgh Free Range Pork, which are free from antibiotics or

A supplement to Fine Food Digest

After a growth spurt last year, Worcestershire airdried ham specialist Oxsprings is set to increase both its production and its presence across the foodservice sector in the coming year, but it also continues to service delis and farm shops.

The producer offers a choice of air-dried and oak-smoked hams, which come in 85g vacuum packs of six slices for retail or a larger 250g MAP pack of 18-20 interleaved slices with a 60-day use-by date.

It also offers a de-boned whole air-dried ham for slicing on the deli counter and recently introduced a whole foot-on ham with stand.

Known locally as Charlie Barley’s, this third generation family butcher in the Outer Hebrides has been producing its Stornoway Black Pudding for 68 years to an original Macleod family recipe.

The puddings even have EU Protected Geographical Indication status.

ROSS & ROSS www.rossandrossfood.co.uk

Although it was launched with a line-up of patés and terrines, Ross & Ross has switched its focus to a range of curing kits, first unveiled in 2014.

Now stocked in around 120 farm shops and delis, its bestselling line is the bacon curing kit, which contains everything needed to dry cure your own bacon at home within 7 days.

It also produces a spicy bacon and a salmon curing kit.

Parsonage Farm www.parsonage-farm.co.uk

All of Parsonage Farm’s products are made with meat from its own pigs and it uses a number of local suppliers – Upham Brewery, Twisted Nose gin and Anna Valley Chillies – to add flavour to its salamis.

Varieties such as beer & thyme and fennel & garlic come in both full-size and snacking formats.

The Charcuterie Board www.thecharcuterieboard.com

added hormones.

Emmett’s hams are made solely from the rear leg of the pig while its bacon, available in a variety of cuts, comes from whole loins or bellies.

It line-up of bacon uses only “natural, not cosmetic” flavours, with mineral salt being used for its drycured bacon rather than nitrates.

Other lines include black and Christmas cure bacons as well as Sussex, Earl Grey, and Root Ginger Beer hams.

The Charcuterie Board supplies a select portfolio of artisanal British cured meats to the restaurant, pub, catering and retail trade but also specialises in providing bespoke solutions for larger clients Now in its third year of trading, the company has recently added Hartland Pies to its range of Native Breeds and Moons Green products.

Guide to British & Continental Charcuterie 2016-17

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Guide to British & Continental Charcuterie 2016-17

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Guide to British & Continental Charcuterie 2016-17

A supplement to Fine Food Digest

FIND A SUPPLIER

THE WEALD SMOKERY www.wealdsmokery.co.uk

THREE LITTLE PIGS

from scratch, and insists on the best quality ingredients, from Pimenton de La Vera to ancho chills, and making the food the slow way – it takes nine months to create each of its chorizos and salamis.

Along with the mild and spicy rare breed chorizos, there are hot fennel, ancho chilli, triple sec and oregano & thyme salamis.

The Clarksons’ attention to detail has resulted in multiple Great Taste

awards, a Good Pig Award from Compassion in World Farming and being selected as one of Defra’s 50 Food Stars, not to mention a host of listings with retailers Three Little Pigs products are distributed by The Cress Company, Hider Food Imports, Blakemore Fine Foods and Cryer & Stott, while stockists include Partidges, Fodder in Harrogate, Chatsworth Farm shop in Derbyshire and House of Bruar in Scotland.

“ ”

CWM FARM CHARCUTERIE PRODUCTS

cured duck and chorizo with brandy, and it has just launched an n’duja.

The products are sold through a growing number of delis as well as at farmers’ markets, food festivals and Llanelli Scarlets rugby home games.

It also supplies restaurant kitchens across the UK. In March 2015, the firm moved to a new ‘Salami HQ’ in Pontardawe, with a bespoke drying chamber imported from Italy, which will allow it to up

THE RUTLAND CHARCUTERIE COMPANY

charcuterie diploma at The School of Artisan Food.

The company has three core values – provenance, high animal welfare standards and great taste – and it uses locally sourced free range meats for its range of salamis and air-dried meat.

Lines include fennel & coriander and garlic & caraway salamis, and duck prosciutto (whole breast and sliced) cured with fennel, coriander and black pepper.

This year it has concentrated on its air-dried meats, reintroducing its coppa, bresaola and Noix de Jambon.

www.threelittlepigschorizo.co.uk

on and Charlotte Clarkson haven’t looked back since receiving their first sow, a black Berkshire pig called Mavis, as a wedding present. It was the start of Three Little Pigs, which uses freerange rare-breed pigs raised on the family farm in Yorkshire to create a range of chorizo and salami.

Jon developed all the recipes

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cuterie Sell Moree Cofhyoaurr products is If you know on awesome, don’t just tasting really prove it to your talk about it – tting them taste customers by le it too. yer, Selfridges deli bu Adrian Boswell,

www.rutlandcharcuterie.co.uk

It was during five years running an upmarket ski chalet in the French Alps that Nick Brakes discovered a love of charcuterie, becoming increasingly frustrated that British cured meats were less readily available than their Continental counterparts.

As a result, he set up The Rutland Charcuterie Company in July 2014, after completing a butchery and

A supplement to Fine Food Digest

www.cwmfarm.co.uk

Cwm Farm Charcuterie Products was set up five years ago by former carpenter Andrew Davies and his wife Ruth.

Its laverbread salami bagged first place at the recent Great British Farm Produce Awards and its fresh laverbread sausage also has a onestar Great Taste award.

It also produces venison salami,

The Weald Smokery at Flimwell in East Sussex is an artisan smokehouse which uses traditional methods to produce a range of smoked fish and meat.

As well as smoked duck, chicken breasts and Toulouse sausage, it also cold-smokes venison from the Weald of Kent, which is sold thinly sliced like Parma ham.

It also makes its own pastrami, salt beef and Sussex ham.

While the smokery has its own retail outlet, which includes a brasserie, it also supplies other independent retailers, restaurants and caterers.

SELECCION IBERICA www.seleccioniberica.com/en/

Spanish producer Seleccion Iberica specialises in Iberico hams, perfected over generations by pig breeders and artisan charcutiers in the dehesas of the Sierra de Aracena in Andalucia.

Under its Banega 1812 brand, the company produces three different Jamón Ibérico: Jamón de Huelva, Ibérico Puro de Bellota and Ibérico Puro de Recebo.

Other products in the range include Paleta Ibérica from the animal’s foreleg or shoulder, Caña de lomo ibérica – the leanest piece after the sirloin – and Salchichón cular and Chorizo cular salamis.

Guide to British & Continental Charcuterie 2016-17

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Suppliers of premium Spanish hams and charcuterie since 1988.

sales@brindisa.com | 0208 772 1600 | www.brindisa.com 24

Guide to British 1& AWAdvert2016-Hams.indd

Continental Charcuterie 2016-17

A supplement to Fine Food Digest 13/05/2016 14:53

find a supplier NATIVE BREEDS www.nativebreeds.co.uk

NEGRONI www.negroni.com

egroni, one of Italy’s best known ‘salumi’ producers, is a familiar name to the UK’s independents, offering a wide range of premium cured hams and salamis in both whole and presliced packs.

Its popular lines include PDO San Daniele and Prosciutto Di Parma hams, bresaola, coppa, pancetta, mortadella and its signature salami, the Negronetto, as well as lesser known specialities such as culatello di Zibello.

The success of the business, it says, rest of its ‘farm to fork’ policy – despite its size and scope,

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it breeds and farms its own pigs (including manufacturing its own feed) before processing them and curing its lines of traditional hams and salamis at its own units.

This, the company says, makes them more attractive to the independent sector.

Over the last year, premium products such as culatello di Zibello DOP and the Parma Reserve 18-24 months have increased in popularity as shoppers step up from the standard range, Joe Zottola, UK agent for Negroni tells FFD, while different styles of salami have also seen a boost.

“We’re seeing more regional specialities doing well, say Calabrese or Veneto, with people

moving away from the ‘standard’ Napoli-style salamis,” he says.

This growing confidence and familiarity can also been seen in the rise in whole, individual mini salamis, where before demand was greater for pre-sliced packs.

Zottola adds: “People are more used to using it on a day to day basis and they are confident to buy it and slice what they need themselves. It looks better on a charcuterie board and slicing adds to the theatre.”

Although charcuterie sales are up year-on-year in the independents, Zottola warns that the more “lazy” retailers who have not embraced this new culture are in danger of “falling by the wayside”.

WOZA www.eatwoza.com

Woza is a Zulu word that means “come with me”. It couldn’t be a more appropriate name for this Cornwall-based producer as it looks to gain a following for its South African-style charcuterie.

Since setting up in September 2015, the company has launched a traditional and a cinnamon variety biltong, using Cornish sea salt, apple cider and West Country beef. It also makes a West Country wild venison biltong when the meat is in season.

Owner Skye Saltzman, who is on a mission to show that South Africa’s cured meat styles can rival any other country’s, is planning to add more products to the range soon.

DELICIOSO www.delicioso.co.uk

Oxford-based importer Delicioso carries a wide selection of products from Spain but its range of artisan hams and charcuterie takes pride of place.

Its catalogue covers a number of geographical areas, highlighting both the provenance, variety and quality of the country’s regional traditions.

Among the items in its portfolios are chorizos cured in

A supplement to Fine Food Digest

the cool northern mountain air of Leon as well as others smoked over oak in areas of high rainfall like Asturias.

Its salamis, including new mini chorizos and mini fuets for tapas, come from Cataluña, while its Ibérico ham is made from pigs that roam the oak forests of Extremadura.

This autumn, it will have a new Ibérico ham from Artesanos de Jabugo with a DOP Huelva ‘Summum’ grade – a designation of the highest quality and flavour.

Based on the Lydney Park Estate in Gloucestershire, Native Breeds produces cured, smoked, air-dried and cooked meats from British rare breed animals.

The small-scale, top-end artisan company, run by Graham and Ruth Waddington, takes its inspiration from a range of styles across Britain, the Continent and North America but also develops bespoke recipes for many of its larger customers.

The core range of fermented salamis and mini salamis includes South African style beef & coriander Droewors, pork & venison with long pepper and a caraway & juniper variety made with pork and wild boar from the Forest of Dean.

Its varied cooked and air-dried line-up features a hot smoked brisket, rosemary beef, forest ham and a Great British Frankfurter.

Its latest project is working with Highland Wagyu Charcuterie to develop its range using the highly marbled beef.

Match it with cheese

Complex charcu terie like braw needs simple ba n ck Caerphilly wit drop. Gorwydd h it s fresh acid and crumbly te xture does ju ity st that.

WENLOCK EDGE FARM www.wenlockedgefarm.co.uk

No doubt inspired by its founders’ Swiss heritage, Wenlock Edge Farm has been producing a variety of air-dried pork and beef charcuterie for more than fifteen years, which counts it among the pioneers in the emerging British charcuterie scene.

It makes bresaola, coppa, pancetta, chorizo, garlic & fennel salami, a hunter’s salami and an 18-month matured prosciutto, which are sold either as whole pieces or pre-sliced.

It currently supplies farm shops, delis, pubs and restaurants across Shropshire and the West Midlands direct and also sells its charcuterie, hams, bacons and sausages at the farm’s own shops in rural Shropshire.

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Finest British Charcuterie from our own herd of free range Mangalitza Pigs Great Taste award-winners www.bealsfarmcharcuterie.com Tel:07766728685

We deliver quality & experience in an exclusive way The source of the most famous delis, food halls and restaurants In 1993 we started promoting and selling Tuscan specialties to the delis in the regions and in the rest of Italy, 23 years later we have brought our experience in the UK and offer a selection of expert-approved products and producers; please contact us to discuss our offer and what we can add to your selection of fine food.

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Email us at sales@districtsofitaly.co.uk

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Guide to British & Continental Charcuterie 2016-17

A supplement to Fine Food Digest

find a supplier HARVEY & BROCKLESS/DELL’AMi

DUKESHILL

www.harveyandbrockless.co.uk

www.dukeshillham.co.uk

he choice of British charcuterie available from distributor Harvey & Brockless under its Dell’Ami selection of Continental and UK specialities has grown substantially, with new West Country producers coming on board and a string of launches from its existing partners.

West Dorset-based Capreolus Fine Foods, already a supplier to several top London restaurants, joins the Dell’Ami list with three products: sliced cold-smoked mutton, truffle-infused lardo, and spicy, spreadable Dorset n’duja in a natural hog casing that “follows Calabrian tradition” – except it is made using free-range Dorset pigs.

Also new to the Dell’Ami catalogue is Somerset Charcuterie, a recent start-up that mixes Italian, French and Spanish styles with West Country ingredients.

Examples include a spicy cider chorizo poker (35-40g), cured with cider brewed four miles from its farm base, and a red wine & Draycott Blue cheese salami, with cheese from the Times Past dairy near Cheddar.

Dell’Ami is also a distributor for Woodall’s (see p28), and is offering a two-serving 100g pack of three of the Manchester producer’s most popular lines: Cumberland ham, Royale ham and Cumberland salami.

There’s also a 75g smoked venison pack from Great Glen, a smoked lomo (90g) from Suffolk Salami, and a new quartet of smoked and cured salmon products from Springs Smokery, including a 1.2kg pack of Scandi-style gravadlax, cured in a marinade of dill, salt, brown sugar and brandy.

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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 flagship product.

“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.”

BASCO www.greysfinefoods.com

Basco – formerly Grey’s Fine Foods, and now rebranded – was founded in 2012 by chef Javier De La Hormaza, to import foods from Spain.

Working directly with local producers gives its total control over the supply chain and allows it to source the best the country has to offer with charcuterie at the heart of its range.

As well as its Montanegra Iberico de Belotta (already a Great Taste winner), Basco imports a number of lesser-known regional specialities, like Cecina de Leon IGP (smoked cured beef), ox salchichon and cured duck products from Graus.

GREEFF’S ISLE OF WIGHT BILTONG www.isleofwightbiltong.co.uk

Having moved from his homeland of Zimbabwe to the Isle of Wight, Nick Greeff began producing biltong in 2011 after realising he couldn’t live without the southern African delicacy.

The company now produces five flavours of its lean, medium dry, and softlychewy ready sliced beef biltong.

Using only vinegar and sea salt to cure the British beef, the range includes a mildlyspiced Oupa’s Original with Worcestershire sauce & coriander, oak-smoked, sweet chilli and garlic & black pepper, all of which are available in handy grab-and-go snack packs on a hanging strip.

The biltong has been listed by Selfridges in London for a number of years and counts independent retailers as its core customer-base.

Question customers are looking flavour profile they are looking for. Sometimes peoplerma. If you for a sweeter aged Pasaltier style, only have a younger, wards a San can you steer them toat tastes a Daniele or Serrano th little sweeter? s

”

buyer, Selfridge Adrian Boswell, deli

FOREST PIG CHARCUTERIE www.forestpig.com

Set up five years ago by Jeremy and Sally Levell, Shropshire’s Forest Pig Charcuterie supplies around 25 shops and restaurants, including Harrods, and is “looking to grow all the time”.

The core line-up comprises nine products that are changed on a seasonal basis.

There is the premium Forest range from a largely wild herd, which forms part of the Forestry Commission’s management of the Wyre Forest and its vegetation. The Levells have crossed

A supplement to Fine Food Digest

“

cuterie Sell More Char about what

Mangalitza boars with Oxford Sandy and Black sows to give each pig a well-muscled carcass.

The resulting range – rustic salami, truffle salami, forest flame chorizo and wild boar salami – are hung for a minimum of eight weeks and produce a drier, richer texture and a darker colour.

The Outdoor range – chorizo, fennel, and new hazelnut and walnut & goats’ cheese salamis – was launched in April, while Forest Pig also produces whole piece of traditional pancetta, coppa, and lomo with black pepper & juniper berry or paprika & rosemary.

Guide to British & Continental Charcuterie 2016-17

27

The name Parma is often used as shorthand for air-dried ham. That will take some changing, but as MICK WHITWORTH hears, the team behind Woodall’s Charcuterie hopes to steer consumers in another direction.

Can the Brit unseat Parma as the ‘Hoover’ of ham?

WOODALL’S CHARCUTERIE www.woodallscharcuterie.com

ew signage went up this year up on a big industrial unit on Manchester’s Trafford Park estate. It read: “Woodall’s – the home of British charcuterie.”

Launched three years ago, with slick branding and product-friendly modified atmosphere packaging, Woodall’s airdried hams and salamis have already found favour with everyone from top

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farm shops like Hollies in Cheshire to chef Mark Hix and Chelsea Flower Show caterer Sodexo.

The brand’s Trafford Park production unit takes up just a small space within one of several large sites operated by Continental Fine Foods (CFF), a supplier of deli lines to the supermarkets, which is in turn owned by meat processing giant Cranswick plc.

Living under the wing of this huge corporate entity suggests Woodalls has certain advantages over the average small British charcuterie start-up – and let’s face it, it does.

But it has taken more than two years since the brand’s launch at the the 2013 Speciality & Fine Food Fair

Guide to British & Continental Charcuterie 2016-17

to get a Woodall’s sign up over the door, which also hints that cash is not being wasted at what remains a niche business even within CFF, let alone within the £1bn Cranswick empire.

For CFF managing director Rollo Thompson, who also runs Woodall’s, it’s more like a labour of love. As an air-dried ham and salami operation, it’s a minnow compared with its Italian or Spanish equivalents. And charcuterie-making also brings a whole new set of challenges compared to Cranswick’s mainstream meat operations, like long maturation times (which means tying up capital for many months), unpredictable demand and very different technical specs.

“Woodall’s is less than half of one percent of everything the group does,” Thompson tells FFD. “So it requires the passion of a small group of people to push things along. And that’s not easy to do in an organisation that does things in a very different way.”

That small group of people includes both Thompson – who has been with CFF since the 1990s – and Colin Woodall, who broke away from his family’s eighth-generation Cumbrian butchery business at the start of the decade, selling its trade name and its traditional bacon recipes to Cranswick.

“When I first met Colin, the focus for Cranswick was still on bacon,” says Thompson, “but once

A supplement to Fine Food Digest

PRODUCER PROFILE Managing director Rollo Thompson (right) and Colin Woodall in the air-dried ham maturing room at Trafford Park

he and I got together we started talking about things that were more interesting and more challenging.”

Air-dried ham is something few British artisan producers have managed to make on a commercial scale. Knowing what’s going on inside a leg of ham over many months is a technical challenge, and the idea of tying up capital for up to a year in a product that may or may not turn out well is unattractive to small producers. Certainly none could get the near the kind of volumes – or prices – that would

Modified atmosphere packs have been a key selling point, along with the hams’ distinctive sweetness

A supplement to Fine Food Digest

pose any threat to Parma or Serrano producers.

But Colin Woodall’s family had been making its own air-dried ham for decades, ever since his uncle Richard was asked by a hotelier why there was no British alternative to Parma (presumably, in those days, for pairing with melon balls).

“We knew how to dry-cure a ham back then,” recalls Woodall, “but not how to go from something that took three months to something that took a year to make. There was no-one in this country to tell us how to do it, and this was 15 years before Google. So it was best-guess.

But we eventually got there, and we called it ‘Cumbrian air-dried ham’.”

When the product was picked up by food writer Henrietta Green, who was putting together a British food menu for Hilton hotels, Richard Woodall Ltd became established among the UK‘s first specialist charcutiers.

It was ill health that persuaded Colin Woodall to sell the Richard Woodall Ltd name and recipes to Cranswick – a controversial move for fans of his family’s traditional products – and his relatives continue to make and sell sausages, ham and bacon on a regional basis under the new name of RB Woodall (Waberthwaite).

Meanwhile, for both Rollo Thompson and Colin Woodall, the potential to make an air-dried British rival to Parma on a decent scale, taking advantage of Cranswick’s own pig meat, its premises and its heavy-weight technical back-up, was intriguing.

Initially, they bought a few dozen legs of ham from another part of the business and started experimenting, However, it was a full two years before the first Woodall’s Charcuterie products were ready for launch – not least because they had to meet the food safety standards of their parent company.

“We waited months and months before we had the first batch of legs ready,” says Thompson, “and then Technical said to us: ‘Right, you’ll have to do the whole thing again, and this time build in a food safety spec in case we’re ever challenged’.”

Colin Woodall says producing hams within a plc is a different ballgame to working in the family firm. “At home, for example, we never measured the amount of cure: we would just throw it on, and largely that worked ok. So one of the major changes here was measuring exactly how much to use every time.”

The range unveiled at Olympia in 2013 comprised three styles of airdried hams, plus smoked pancetta

“

Woodall’s salamis are based on a Cumberland sausage recipe and a salami. The latter was based on a Cumberland sausage recipe, while the three ham recipes also had a distinct British twist, like the Royale Ham, which is adapted from an old Suffolk recipe and cured in pale ale, molasses, vinegar and brown sugar.

For palates used to Parma or Serrano, the Woodall’s hams have several subtle differences. One is the slicing of its pre-packed meats, which is slightly thicker than Continental hams, putting it closer to the traditional mouthfeel of a British ham. Another is the less salty flavour – a direct result of working under the wing of a mass-market supplier.

“We’re hounded, in other parts of the business, about cutting salt levels,” says Thompson, “even though salt is absolutely critical to food safety – something the Food Standards Agency is completely bypassing in its push to reduce salt.

“But it means we’ve ended up with a ham that surprises buyers with its sweetness, and we think we’re giving them a better product as a result.”

James Crease, Woodall’s sales manager, adds: “I’ve had chefs telling me it’s also less salty than other British charcuterie.”

This sweetness is proving a key point of difference in both retail and foodservice, says Crease, along with the MAP format that means slices aren’t squashed in the packs.

“A lot of stuff is vac-packed, and that doesn’t work well with air-dried ham,” he says.

Three years in, and with three new salamis just added to its range, Woodall’s has given its packaging a design tweak, with clear colour coding for different varieties and a subtle Union flag incorporated into the labels to emphasise its Britishness.

At the moment, the air-dried

Rollo Thompson says the market needs a few larger producers to drive awareness – just as happened with English wines

”

ham market is clearly still “owned

by Europe”, says Thompson. But Colin Woodall says it’s important to emphasise that aged hams have a long heritage here too – going back to the days when every farmhouse would have had a leg or two of ham hanging in the fireplace, slowly drying to help see the family through the winter. “Just as there was cheese in Britain before block cheddar,” he says, “there were also ham recipes that went back a long way.”

And he adds: “In the same way that people talk about a ‘Hoover’ as a generic, so they talk about Parma ham. Our job is to steer them away from that, to talk about British airdried ham.”

There are those small producers who knock Woodall’s merely for having a wealthy parent, and with 250-300 legs of outdoor-bred pork being put into the maturation process each week – not to mention its growing salami output – it’s large for an “artisan” operation. But it’s certainly more hands-on than most Continental ham operations and is making British charcuterie familiar on more menus and shelves.

This year will see its first consumer promotions, with stands at the Great Yorkshire and Cheshire shows, and Rollo Thompson says the market needs a few larger producers to drive awareness – just as happened with English wines.

“If someone is prepared to make a bit of noise and say, ‘We’ve got a great product’, that’s good news, because it grows the market,” he says.

“Twenty years ago there were only a handful of English wine producers, like Nyetimber and Three Choirs – most of them well financed, because they are started by people who came out of the City.

But because they were prepared to commit some money to it, they started to grow an interest. Now, while it’s not yet common for someone to bring a bottle of English wine to your house, it does happen.

“You can’t throw money at it.

You just have to make a decent product, keep talking about it, and eventually it will reach critical mass.”

Guide to British & Continental Charcuterie 2016-17

29

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Guide to British & Continental Charcuterie 2016-17

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NO COMPROMISE ON QUALITY A supplement to Fine Food Digest

CHARCUTERIE DIRECT “UK SPECIALISTS IN CURED MEAT LOGISTICS”

SPANISH, FRENCH & ITALIAN CURED MEATS SINCE 2006 CALL 0800 0435385 TO REQUEST A BROCHURE WWW.CHARCUTERIEDIRECT.CO.UK @CharcuterieDir

Marriott and Swales Biltong, Rare and Native Breed British Beef, cured and air-dried, for a succulent savoury meat snack.

So deliciously simple it only needs 5 ingredients in each pack (including the beef!)

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

info@marriottandswales.com | 07837502209

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A supplement to Fine Food Digest

Guide to British & Continental Charcuterie 2016-17

31

12 years pioneering Quality British Charcuterie.

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Our unique 30+ product range including: Salamis, Chorizos & Sobrasada. Air-Dried Hams, Bresaola, Lamb/Beef/Venison ‘Carpaccios’.

Pancetta, Pastrami, Boudin Noir, Bratwurst, Bath Chaps, Semi-Dried Sausage, Bacon Trealy Farm Charcuterie, Monmouthshire UK e: info@trealyfarm.com t: 01495 785090 @trealyfarm

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DELICIOSO

ARTISAN SPANISH CHARCUTERIE telephone 01865 340055 | info@delicioso.co.uk | www.delicioso.co.uk

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Innovative development is key to our success Third generation family run business offering the highest quality products to all UK retailers Broad Oak boasts superior quality products from our state-of-the-art factory. We carry a BRC 7 Grade A with Farm Assured and Freedom Foods accreditation and welcome all enquiries.

www.broadoakfarm.com | info@broadoakfarm.com 32

Guide to British & Continental Charcuterie 2016-17

Family Butchers and Producers of Stornoway Black Pudding.

Winner of the Country Alliance ‘Best Scottish Butcher Award’ 2012 www.charlesmacleod.co.uk

Tel: 01851 702 445 Email: sales@charlesmacleod.co.uk A supplement to Fine Food Digest

FIND A SUPPLIER

Match it with cheese

THE BATH PIG www.thebathpig.com

here’s no stopping the infiltration of chorizo into British eating habits. Once rarely seen beyond a spicy pizza topping, it’s now out there in umpteen retail, snacking and foodservice formats.

“For example, we’re doing about two tonnes a week of diced chorizo for use as an ingredient,” reports Andy Dalton, a director of The British Premium Sausage Co and its specialist charcuterie brand The Bath Pig, acquired from founders Mash Chiles and Tim French in 2013.

Chorizo is increasingly being

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used by chefs as a more on-trend substitute for bacon lardons, and the more it appears on menus, the more the British public take it to heart.

The British Premium Sausage Co also packs whole and sliced chorizo and salami snacks under private label for various clients, including specialist London wholesaler Cannon & Cannon.

And its latest launch under the Bath Pig label is a range of six chorizo, salami and ‘Chicorizo’ (chicken) snack sticks in various fiery flavours. The pork varieties, all made with Red Tractor approved meat, stress their “high protein” nature, while the Chicorizo sticks can also

bear the words “low fat”.

The latter appeal to sporty types, especially the body-building fraternity, says Dalton, who will bulk-buy protein-packed snacks once they’ve found one they enjoy.

And with many retailers reporting a rise in interest in nonpork charcuterie, especially in ethnically diverse cities, Dalton is expecting big things of a new range of chicken chorizo and salami from The Bath Pig. Coming in it at less than 5% fat, these tick all the boxes, both for the sports and health markets and those looking for a premium non-pork charcuterie snack.

DISTRICTS OF ITALY

MARRIOTT & SWALES

www.districtsofitaly.co.uk

www.marriottandswales.com

Fine food importer and distributor Districts of Italy supplies the independent market with Italian prosciutto from Tanara Giancarlo, a 62-year-old-company that was one of the founding members of the Parma Ham Consortium.

Its range of traditional products includes a 24-month-aged Parma Ham and 36-month L`Antico Nero Cured Ham, but is has also recently added two new Parma hams to its range – Antient Black and Antient White – which it says are considered to be the original cured hams of the Parma region.

Launched in February this year, North Yorkshirebased Marriott & Swales uses only five ingredients for its range of cured beef biltong, which the producer describes as “the ultimate savoury snack”.

Native and rare breed British beef is slowly cured with salt and a little sugar before being air-dried to retain as much natural flavour and succulence as possible.

It comes in three flavours, all in 35g packets – original coriander & black pepper, chilli & black pepper, and smoked paprika & oregano, which is said to be particularly good with a pint of ale.

GOOD GAME www.good-game.co.uk

Devon charcuterie specialist Good Game of Topsham is proud of its artisanal credentials and nitrate-free curing process.

Run by Steve Williams and Pete Woodham Kay, the company supplies a range of charcuterie to retailers in the South West including Darts Farm, Quickes Farm Shop and River Cottage canteens in Axminster, Bristol and Plymouth, as well as specialist

A supplement to Fine Food Digest

The melt-in-the-mouth of thinly sliced air-d texture and loins works wellried hams sweetness of fresh, with the mild goats’ milk cheeses, like Wind rush from Oxfordshire

BELLOTA www.bellota.co.uk

Since it was founded in 1998, importer Bellota (the Spanish for acorn) has concentrated on providing a full range of acorn-fed Iberico charcuterie, but this year saw the addition of two Chorizo Reservas from white pigs in La Rioja.

Available as dulce and picante variants, the chorizos offer retailers a better price point and also have a clean finish that owner Nic Tolhurst says is proving very popular. They are also, gluten-, additive- and preservative-free.

Another rising star Tolhurst points out is Cabezada de Lomo, a piece of aged tenderloin cut from muscle near the animal’s head which gives a coppa-like product marbled with tender and flavourful fats.

wholesaler Cannon & Cannon. It also sells its produce direct through markets, festivals and its own retail outlet, the Pig & Pallet in Topsham.

The core range features venison and rabbit salamis, pancetta, bresaola, guanciale, coppa and air-dried legs, as well as its more exotic named-variety chilli chorizos, such as Dorset Naga and chocolate habañero.

This year it has added new salamis, including mutton and a goat variety mixed with pork and flavoured with fennel, garlic and juniper.

Guide to British & Continental Charcuterie 2016-17

33

FIND A SUPPLIER BRINDISA

THE FINE CHEESE CO

www.brindisa.com

www.finecheese.co.uk

pecialist Spanish retailer, restaurateur and wholesaler Brindisa says its new slicing cecina – a smoked, air-dried beef – is proving a hit with shops wanting to offer the ingredients for an authentic Spanish charcuterie board.

Joining a wholesale range that includes hams, salchichon, lomo and pork sobrassada, the cecina is said to have “a beautiful burgundy colour, deep clean flavours and a pleasant juiciness”.

The company’s organic ready-sliced lomo is another “stand-out” product that is gaining a following. Pork tenderloin is stripped of its fat, then marinated in oregano, paprika and garlic before being cured for four months to maintain its tenderness.

S

As if being a renowned retailer, wholesaler and exporter of artisan British cheeses wasn’t enough, The Fine Cheese Co doesn’t just limit itself to dairy.

The Bath-based business also directly imports some of France and Italy’s finest charcuterie to independent retailers and delis every week.

One recent addition is a mortadella from Negrini, which it describes as “the very definition of an Italian classic”.

The company is also working with the Cervellera family, who produce their own capocollo. A rare “piggy version of bresaola” from Puglia, it is carefully salted, marinated and smoked over bark and thyme and served thinly sliced.

ON THE PIG’S BACK www.onthepigsback.ie

Irish artisan paté and terrine producer On the Pig’s Back was established in 1992 by French ex-pat Isabelle Sheridan in Cork’s English Market.

The stall is still going strong but the company also operates a deli in Douglas, stocking a selection its own charcuterie, as well as those of local suppliers and an extensive range of Irish and French farmhouse cheeses.

The company is particularly renowned for products like its chicken liver paté with garlic & brandy or port & smoked bacon, paté forestier with wild forest mushrooms, venison terrine with raisins and ginger and paté breton with Calvados. It also producers traditionally cooked ham and brawn.

CAPREOLUS FINE FOODS www.capreolusfinefoods.co.uk

amed after the Latin word for roe deer, West Dorset-based Capreolus Fine Foods produces smoked wild venison and venison & pork salami, as well as cured beef, mutton and game.

However, the artisan firm is best known for its Oxford Sandy and Black pork charcuterie. The pigs come from a local supplier, which allows them to roam freely in oak woods and supplements their diet with whey left over from the production of Dorset Blue Vinney cheese.

The range includes coppa, guanciale, air-dried loin, pancetta, a range of salamis and its three-star Great Taste lardo.

All are available in retail-friendly sliced pre-packs or as whole pieces for slicing at the counter.

In the last 12 months, Capreolus has been accredited by SALSA and expanded its production area in order to meet increased demand.

The new set-up has also boosted NPD, with three new products now available. Its air-dried duck breast, four-meat portioned platter for foodservice and confit duck gésiers have all already racked up Taste of the West Gold awards.

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Guide to British & Continental Charcuterie 2016-17

“

Sell More Charcuterie “O

ffer tastings of charcuterie alon with accompanim g that really work.ents do it regularly w We our own branded ith condiments. It’s about upselling. all ”

”

Adrian Boswell, de li buyer, Selfridges

PEELHAM FARM

www.peelham.co.uk

“Field to platter” charcuterie specialist Peelham Farm launched with just three lines back in 2004, at the Salone Del Gusto Exhibition, a process it described as a “baptism of fire”.

Twelve years on, and the company has built a distinctive and multi-award winning range of organic charcuterie at its Berwickshire farm.

Products include salamis, air-dried smoked juniper mutton, prosciutto, chorizo, coppa and organic droewers (beef salami with coriander).

This year saw the addition of a lamb & cumin salami stick, which uses the farm’s own grass-reared and fattened Lleyn cross Texel lambs.

A supplement to Fine Food Digest

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Guide to British & Continental Charcuterie 2016-17

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Award-Winning

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PUTTING BRITISH CHARCUTERIE BACK ON THE MAP SPECIALISTS IN SALAMIS AND AIR DRIED MEATS

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For all your trade enquiries, please contact us: Rutland Charcuterie, Chestnut Farm, Wood Lane, Braunston, Rutland LE15 8QZ T: (+44) 01572 724655 E: info@rutlandcharcuterie.co.uk W: rutlandcharcuterie.co.uk

018907 81328 info@peelham.co.uk

www.peelham.co.uk Also available: Pork | Lamb | Mutton | Veal | Beef free-range, grass-reared & fresh directly from our farm & on-farm butchery in the Scottish Borders Sustainability • Integrity • Traceability • Taste

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Now making THREE new sheep cheeses!

All our cheeses are available at Shed in Canterbury, or through the cheesemakersofcanterbury.co.uk website, as well as through our wholesalers. signature cheese Ashmore Farmhouse, Bowyers Brie and of course the award winning Chaucers Camembert.

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Lamberhurst Farm, Dargate, Faversham, Kent. ME13 9ES Tel: 01227 751741 - www.cheesemakersofcanterbury.co.uk 36

Guide to British & Continental Charcuterie 2016-17

A supplement to Fine Food Digest

find a supplier MOONS GREEN CHARCUTERIE www.moonsgreen.co.uk

ast Sussex producer Moons Green claims its new Nudger – a leaner version of ’nduja, the spicy, high-fat Calabrian spreading salami – is “one of those rare products produced in the UK that actually improves on a European original”. “‘Our Nudger really only shares the idea of making a soft saucisson,” says co-founder John Doig. “Ours is less than 15% fat compared with the original’s heroic levels, wildly in excess of 50%.”

Moons Green uses both fresh long red chillies and dried Birds Eye chillies to create “a glorious burst of fire that still lets the flavour of the pork and other aromatics get through”, Doig says, adding: “We make both a fiery version and a more mild-mannered version for those with an aversion to heat.”

E

CORNDALE CHARCUTERIE www.corndalefarm.com

Part-time smallholder Alastair Crown has launched what could be Northern Ireland’s first artisan chorizo, using meat from his own free-range herd of Saddleback pigs.

A computing graduate, Crown set up Corndale Charcuterie in early 2016 on a small farm in Limavady, Co Derry. He has developed

a unique chorizo recipe, blending traditional pork shoulder, paprika, garlic and salt with his own mix of herbs and spices.

With several Northern Irish restaurants already using the product, Crown now plans to add complementary lines such as lomo and pancetta.

He also hopes to extend his 50-strong herd with rare breeds such as Gloucester Old Spots and Tamworths.

BEAL’S FARM CHARCUTERIE www.bealsfarmcharcuterie.com

Eleven years living in the Andalucian foothills of Spain and learning from local artisans have given Phil Beal a real point of difference among British producers.

His Beal’s Farm charcuterie uses pork from his own free-range herd of Mangalitsa pigs, a rare breed known for its flavoursome, fatmarbled meat.

The East Sussex business offers salami, spicy chorizo, air-dried ham, coppa, lomo and smoked pancetta alongside less widelyavailable specialities such as lardo, spalla and morcilla.

“Occasionally we have a ‘Special Reserve’ range such as our Special Reserve coppa, a cut of neck meat from a two-year-old Mangalitsa, cured in herbs and spices,” says Beal, adding: “We have a vision to develop more Special Reserve products in the coming years.”

RAMSAY OF CARLUKE www.ramsayofcarluke.co.uk

Scottish bacon curer and butcher Ramsay of Carluke produces everything (apart from the eggs) required for an awardwinning breakfast. As well as bacon, sausages and puddings, it also makes haggis and its own cooked hams.

MIKE’S SMOKEHOUSE www.mikes-smokehouse.co.uk

Mike’s Smokehouse is a familyrun business in Devon offering a range of foods gently smoked over Manuka woodchips for a light and delicate flavour.

As well as a number of smoked fish lines – such as salmon, trout, pate and gravadlax – it also produces smoked chicken and duck.

LISDUGGAN FARM www.facebook.com/ lisdugganfarm

MARSH PIG www.marshpig.co.uk

Based in Norfolk, Marsh Pig uses freerange British pork to produce a range of salamis, chorizos and air-dried meats, including coppa and lomo, as well as charcuterie from other meats.

Only 15% fat is added to its salamis – such as hot & spicy, garlic & paprika, garlic & black pepper – while all of its products are available whole or in pre-sliced pack.

Marsh Pig also offers a 100g ‘feast taster’ pack of its favourites: fennel salami, red wine & black pepper salami, lomo and bresaola.

It has recently launched a venison & sloe gin salami, a lightly oak-smoked chorizo and a rare-breed chilli beef jerky in a handy 30g snack-pack.

Lisduggan Farm’s Baby Quinlan Gourmet Burger is Ireland’s “newest delicious healthy food option”. The burgers are high in protein, low fat, reduced calories and gluten-free.

Woodcock Smokery www.woodcocksmokery.com

A former Great Taste Supreme Champion, Woodcock Smokery specialises in smoked fish.

It only uses wild, not farmed, fish and deploys traditional cures and smoking methods to achieve a balanced flavor in all of its products.

CHARCUTIER LTD www.charcutier.co.uk

Black puddings, 21-day bacons and kettle-rendered lard are among the “heritage British charcuterie” made by partners Illtud Llyr Dunsford and Liesel Taylor and their team at Felin y Glyn Farm near Llanelli, in south Wales.

Dunsford’s family have been farming and curing meats in the Gwendraeth Valley for 300 years.

But Charcutier Ltd’s range of hand-crafted products also reflect Dunsfords experience studying meat production and working with experts in North America and Europe. It includes international specialities such as boudin noir and boudin blanc, frankfurters, Texas HotLinks and cured Italian fennel sausages.

A Countryside Alliance Wales local food champion in 2015, Charcutier Ltd was named best food producer in the 2016 BBC Food & Farming Awards.

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Broad Oak Farm Sausage Co www.broadoakfarm.com

Essex-based Broad Oak Farm specializes in fresh sausages and cooked hams. As well as gammon and ham on the bone, it also supples honey roast, mustard and smoked hams to retailers.

Its sausage range includes Cumberland, pork & leek, chilli, chipolatas and pork & ale.

Guide to British & Continental Charcuterie 2016-17

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Guide to British & Continental Charcuterie 2016-17

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www.SomersetCharcuterie.com Guide to British & Continental Charcuterie 2016-17

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