A-Z OF SUPPLIERS A twist on tradition EAST COAST CURED
eastcoastcured.com “Steven is one of those annoying people who can turn their hand to producing anything,” says Susie Anderson, affectionately, of her husband and – of late – business partner. After 10 years of putting his talents to use in the brewing industry, Steven started experimenting with charcuterie, and in March 2017 launched East Coast Cured together with Susie, a former designer. “We felt there was a gap in the British charcuterie market for contemporary slow-cured Scottish meats and poultry,” she says. “We’ve been making the products at home for the last few years with a view to going commercial.” From their workshop in Leith, Edinburgh, the duo draw on traditional methods to cut, smoke, cure and slow mature locally reared, high welfare meats, combined with select ingredients that add a modern dimension. Porcini & truffle salami is one of the highlights in the producer’s range of salamis and whole muscles. Shortlisted in the Scotland Food & Drink Excellence Awards, this “luxurious” representation of a European classic is made by fermenting a recipe of pork mince, creamy back fat, truffle and white wine, for 12-14 hours. “It’s a favourite among trade and consumer customers, because it’s very luxurious and the truffle and porcini are beautifully balanced,” says Anderson. “I don’t know of anyone else in the UK making salami with this ingredient combination.” East Coast Cured has caught the attention of Edinburgh restauranteur Martin Wishart and former Norn patron chef Scott Smith and is on the menu in eateries across Scotland’s capital city, as well as making regular appearances at local farmers’ markets.
A SUPPLEMENT TO FINE FOOD DIGEST
DONALDSONS OF ORKNEY donaldsonsoforkney.co.uk Specialities from one of the UK’s most far-flung producers include the award-winning Orkney smoked beef, created with fillets of beef cured and marinated in red wine, spices and herbs, and then cold smoked. The Donaldsons of Orkney range comprises dr-cured sliced bacons, hams and haggis and it also prepares its own hot- and cold-smoked salmon. The hot smoked salmon is a former Great Taste ‘Golden Fork’ winner, and its haggis was among 2016’s three-star products.
DUCHY CHARCUTERIE duchycharcuterie.co.uk A move to new premises means Duchy Charcuterie owner Marc Dennis can ramp up production of a range that “continues to push the boundaries” with lines such as chilli & chocolate, cider & cheese and fennel & orange salami sitting alongside wholemuscle meats. These unusual flavour combinations have caught the attention of restaurant clients including the Craft Guild of Chefs, and Dennis says his new premises in Redruth, Cornwall, will help him build his base in retail too.
DUKESHILL HAM dukeshillham.co.uk A Royal Warrant-holding family business, based in Shropshire, Dukeshill produces a range of traditional British cured meats. Its flagship products are its hand-cured Wiltshire, York and Shropshire black hams, and it has more recently introduced St George’s ham, described as a mild and moist meat baked with a spiced orange glaze. Dukeshill also offers traditionally dry-cured bacon, sausages, porchetta, gammons and other cured meats.
EMBER SNACKS embersnacks.com It was the need to fuel their bodies healthily while rowing the Atlantic and taking part in Ironman competitions that drove the sporty founders of Ember Snacks to develop their “high protein, sugar-free, guilt-free, tasty snacks”. But their biltong – currently available in original and chilli flavours – is also finding a market in mainstream delis and pubs. The product, made with British and Irish meat, has no no added sugar, just herbs and a touch of salt.
EMMETTS emmettsham.co.uk Emmett’s claims to be the oldest artisan ham and bacon producer in the UK. Established in 1820, it is still family-owned and operating from the same village premises in Suffolk – although it now exports around the globe. Its hams are made solely from the hind leg of the pig using all-natural ingredients, while all its pork is from Suffolk - mostly from Blythburgh Free Range. Its signature Suffolk Black Ham is marinated in Nethergate Suffolk porter, giving “immense depth and flavour”, then hot smoked in its original brick smokehouses.
EVERSFIELD ORGANIC (ROAM & RELISH) eversfieldorganic.co.uk Roam & Relish is a range of handmade, artisanal, organic charcuterie produced in Devon by Eversfield Organic. Soil Association-certified, it is produced from British traditional beef and outdoor bred and reared pork. The vac-packed range includes honey-smoked, smoked and unsmoked streaky and back bacon, a range of sliced hams and salt beef. Its “new and improved” organic pastrami uses organic beef brisket, hot-smoked over oak logs and rubbed with spices including coriander and paprika.
THE CURE 2018-19
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