British Charcuterie Renaissance

In the pursuit of all things local, the British cheeseboard is now a firm fixture on many menus; but it’s cousin the British charcuterie board has until recent years that has been harder to source.

Of course, we have been famous for cured hams (Wiltshire cure dates back to the 1700s alone), but they never found international fame in quite the same way that say Pata Negra found it’s place in the international market,

This is very much in contrast to cheese, which nurtured by Randolph Hodgson, Juliet Harbutt and others, brought about a renaissance in English Cheese making, both encouraging new production, and sign posting what was already being produced.

Now, there is genuine choice in British Charcuterie, and the quality is exceptional: take Iltud Dunsford’s Charcutier Ltd which won the BBC Food and Farming Awards Best Food Producer, producing truly exquisite product from rare breed native Welsh Black pigs, or the multitude of small producers producing incredible product throughout the land – from Hay Charcuterie in the English/Welsh border to Hammonds in the Scottish Borders.

It is possible to find Chorizo and air-dried ham; salami freckled with wild sea fennel, and intense game biltong. With these products at the Chef’s fingertips, guests can be given another expression of the terroir of the area, and a chance to showcase the best of the rest, from within the British Isles.

Pubs are getting into the act selling “Beer Sticks” of Charcuterie, there are now wholesalers dedicated to British Artisan Charcuterie, and now like buses, there are two British Charcuterie Awards this year.

British Charcuterie Live, is taking place in Oxfordshire this August, and is judged by a who’s who of both Chefs and Charcuterie experts, with a Slow Food class in conjunction with our friends at the RBST. Think charcuterie made using traditional methods, using native and heritage breeds. Now, whether looking for new products for the menu, or simply a delight in great product, that must be worth a visit?

British Charcuterie Live is 2-5 August and is at Countryfile Live, Blenheim Palace, Oxfordshire.

Slow Food is the worlds largest food NGO, which campaigns for quality food for all.

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