British charcuterie

[Flossie]

I've always loved antipasti, and it seems to be experiencing a bit of a 'thing' at the moment-well in our family anyway. The in-laws and kids love it, and it's an easy starter But I've always been resigned to the fact that I'll have to buy foreign meat to enjoy it. So I found this article very interesting.....

https://www.theguardian.com/lifeandstyle/2017/apr/19/british-charcuterie-industry-cured-meat

Anyone on here do their own curing?

 

[Great In Grass]

I've always been pro-pasty.

 

[Flossie]

I've always been pro-pasty.

Right, I've stopped laughing Serious answers only from now

 

[Old Boar]

Used to...
check out Trealy Farm Charcuterie, James knows his stuff and is a lovely guy.

 

[borderterribles]

Only do dry cure Bacon at the moment, but I think I can feel a course coming on!

 

[Flossie]

Only do dry cure Bacon at the moment, but I think I can feel a course coming on!

That reminds me. I need to chase up that British corned beef firm you put me on to a couple of years ago. We're buying their fresh stuff in slices, but I asked if there were any plans to tin it. Always a good fall back in the cupboard

 

[Steevo]

Market Porter are pushing it quite a bit.

I'm sure at Farmers Markets you'll find plenty too.

It's delicious stuff but certainly not cheap to buy. I don't have a problem paying for quality.....but quantity matters too when it's so delicious!!!

 

[Blod]

Used to...
check out Trealy Farm Charcuterie, James knows his stuff and is a lovely guy.

Their lamb merguez is Mmmmm

 

[ThatsSomeSheep]

Pelham Farm have been producing charcuterie for a number of years now.

Very good.

TSS

 

[REStracTORATION]

James knows his stuff and is a lovely guy.

Aww thanks

 

[Flossie]

I've always been pro-pasty.

Aww thanks

Pair of twits

 

[Danllan]

We - the British - used to have a pretty good range historically but, as with so many foodstuffs, it was mostly forgotten following rationing. Still, apart form individuals, there are some well known traditions still going such as Suffolk or Carmarthen hams.

You can take a look at some old texts by Ellis or Cobbett and their like, or some historical texts by people like Peter Brears and Ivan Day if you want authentic recipes which haven't been 'modernised'.

 

[orchard]

Use Trealy all the time as just up the road
Also a good old-school place in West Cumbria (Woodalls?).

A copy of this https://books.google.co.uk/books?id...ce=gbs_ge_summary_r&cad=0#v=onepage&q&f=false would be a good start

 

[scatterbrainedlass]

Have a look at http://goat-meat.co.uk/Index.htm. I don't think she has any listed on her site at the moment but she has done salami in the past and sold it at local farmers markets. Worth dropping her an email if you're interested.

 

[Greenbeast]

we've played about a little with it. got some 'parma' ham in the chiller at the moment. nothing commercial though, just for personal use

 

[REStracTORATION]

Pair of twits

 

[Pasty]

I looked into it but there seems little price premium over straight pork or whatever. I love a selection of cold meats with some olive oil, cherry tomatoes, olives, bits and bobs and a chunk of bread. About the best thing on earth.

 

[Greenbeast]

I looked into it but there seems little price premium over straight pork or whatever. I love a selection of cold meats with some olive oil, cherry tomatoes, olives, bits and bobs and a chunk of bread. About the best thing on earth.

really? strikes me as an easy way of adding value if you get it right and have time/space to do it

 

[Greenbeast]

waitrose have italian parma ham at £36/kg
our pork goes for (on average) £7-8/kg

 

[orchard]

really? strikes me as an easy way of adding value if you get it right and have time/space to do it

35-45 quid per kilo for Trealy processed sausage (obv's. @ circa 2/3rds of weight). Also has the benefit of not being as perishable as fresh pork...