4 minute read
GETTING YOUR RANGE RIGHT
Setting up your offer is more complicated than just picking a handful of products you like. Here are some other factors you should consider when choosing what to stock.
STOCKING LOOSE OR PRE-SLICED
Stocking loose meats on a counter for slicing to order can distinguish you from the pre-sliced, vac-packed ranges in supermarkets and help you to upsell and sample lesserknown varieties to customers. But carrying a selection of pre-sliced retail packs will cater to those shoppers who don’t want to wait 10 minutes for their 200g of Parma Ham. Some retailers will carry the same line in both formats to cater to all customers.
KEEP THE CROWD-PLEASERS
Most British consumers know little about charcuterie other than tucking into their Parma Ham or salami Milano. But it’s a good idea to stock some of these popular lines that are familiar to your customers, as they will draw them to the counter and give you an opportunity to introduce them to other varieties. Don’t just fill your counter with the crowd pleasers though, or you’ll have nothing to offer a customer that they can’t buy anywhere else.
SPEAK TO SUPPLIERS
It’s good to boost your selection with a bit of insider knowledge. Speak to suppliers who work closely with the charcutier, as they can tell you about the provenance of the product, which you can then pass on to the customer. It’s also worth finding out which smaller specialities are tasting good each season, this will help you rotate your selection and change up your counter throughout the year.
ADVICE FROM THE EXPERTS
Michela Pagano, The Fine Cheese Co.
TRY BEFORE YOU BUY
Sample different varieties of the same product with different suppliers and assess the quality of each before buying. Most supermarkets stock a range of cured meats with PDO or PGI, so delis and farm shops need to take care selecting on taste and provenance as well as authenticity.
BE BETTER THAN THE SUPERMARKETS
The quality of your charcuterie should be better than anything sold by the big retailers. Regularly buy their best and benchmark against your own. If texture and flavour are noticeably better, change your product. Offer alternatives to what is already available in the supermarkets, too. These should be specialities that the big retailers don’t sell (think San Daniele, culatello or speck).
HOW MANY LINES SHOULD I HAVE?
There’s no one-size-fits-all rule as to how many lines you should stock. Consider factors such as the size of your counter or retail space for charcuterie – you don’t want to overcrowd your counter or have huge gaps between products, either. Find two or three popular meats for your counter as a good starting point.
BRITISH VS CONTINENTAL
There is no disputing the quality of European charcuterie, but it’s also bound by tradition and protected status, placing strict rules on how and where a product can be made. British charcutiers, on the other hand, are free to experiment with different meats, spices, and local ingredients. Because of this, we’re now seeing British specialities emerge, like venison bresaola and air-dried mutton. Innovative British charcuterie is still young, so make sure to look for consistency in products. Strike a balance and create a selection which showcases the best of home and abroad.
BREAKTHROUGH CURES HAVE ARRIVED
First in ne for 30 years: ne cheese, ne charcuterie, ne crackers, ne condiments, ne chocolates...
Wild Venison Pepperoni
Dorset Bresaola & Pink Peppercorn & Cider Salami
Hartgrove Coppa
Award winning British charcuterie Made in Dorset since 2014 using free range pork and wild venison
SALAMI · CHORIZO · COPPA · NDUJA · BRESAOLA
www.therealcure.co.uk | hello@therealcure.co.uk | 01747 859190
Organic & Free Range
A uniquely comprehensive offering of Award Winning, Organic Charcuterie; Salamis and Air-dried Meats including Chorizo, Nduja, Droewors, Prosciutto, Pancetta, Bresaola, Smoked Juniper Mutton, Coppa & Lonza from our farm in the Scottish Borders. 018907 81328 info@peelham.co.uk www.peelham.co.uk
2019 Great Taste 2-Star (Veal & Pork Salami with Star Anise), 2018 FINALIST British Cured Meat Awards (Nduja); 2017 WINNERS The Scotland Food & Drink Excellence Awards (Smoked Juniper Mutton) & RUNNER UP (Bresaola); 2017 RUNNERS-UP UK Paleo Awards (Beef Droewors); 2015 WINNERS e Scotland Food & Drink Excellence Awards (Red Wine Salami, Fennel Salami & Chorizo); Great Taste 1-Star (Prosciutto) Sustainability • Integrity • Traceability • Taste
SCOTTISH WILD VENISON CHARCUTERIE
salami - chorizo - pepperoni - smoked vension - bresaola
available in retail packs and whole to slice in store enquiries 01397 712121 or info@greatglencharcuterie.com
Made with locally sourced sustainable wild venison from the Scottish Highlands.
Our Green pepper Venison Salami won the Game category atthe Game category at the British Charcuterie awards the British Charcuterie awards in 2019. in 2019.
to slice in store enquiries 01397 712121 or info@greatglencharcuterie.com
