France, Spain and Italy may be renowned for their charcuterie, but us Brits have become a dab hand at preparing delicious, cured meats too.
Embracing the joys of smoking, curing and air-drying, a growing number of skillful British producers are putting their unique spin on continental classics – with delicious results! Here are some of our current favourites
Heritage Gloucester Old Spot pork is cured with authentic Pimenton de la Vera, garlic and red wine for an authentic chorizo with a British twist. We love that it’s coarse-ground to give it proper texture.
Known for its exquisite fresh pork, Suffolk-based Dingley Dell also uses its prime Pure Red Duroc pigs to make fabulous quality charcuterie. This delicate Milan-style salami is flavoured with cracked black pepper and garlic for a simple but very satisfying treat.
Silverside of grass-fed retired dairy beef is cured in salt, fresh rosemary, garlic and citrus peel. The result is a fantastic bresaola with deep umami flavours and notes of bitter rosemary and lemon. A fantastic partner to deep peppery flavours and aged cheese.
Wonderfully tender, full flavoured pastrami, using locally sourced British beef and a perfect blend of spices. The wafer-thin slices are perfect for sandwiches, bagels and salads.
The classic flavour combination of beef and horseradish in salami form! 100% West Country beef is infused with just enough bite of horseradish for a sausage you’ll keep going back to.
Dingley Dell’s take on prosciutto is everything you’d expect from a really top-quality Italian version. Sweet and delicate with an almost buttery soft texture, it just melts in the mouth.
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