Greenbeast
Member
- Location
- East Sussex
We even debated keeping our chiller trailer when the static walk-in is running just to run at 10-12C for charcuterie, we need the cash right now more than the extra work though....
British charcuterie
- Thread starter Flossie
- Start date
Netherfield
Member
- Location
- West Yorkshire
Jimmy and Jamie did try promoting it Jan 2016.
http://www.hampshirecharcuterie.co.uk/charcuterie-news/jamie-and-jimmy-support-british-charcuterie
http://www.hampshirecharcuterie.co.uk/charcuterie-news/jamie-and-jimmy-support-british-charcuterie
Danllan
Member
- Location
- Sir Gar / Carms
Hmm... I think that Hugh FW has done a very great deal of good for the understanding of food in this country, and a fair amount for animal and farmers' welfare too. But his River Cottage 'brand' is now so commercial, and expensive, that it is almost painful.
Chasingmytail
Member
- Location
- Newport, SE Wales
Had a go at bacon and pancetta. Once parma farm but the flies got into it. There are risks with charcuterie and it needs precise management because of the raw meat and the right bacteria dont beleive it is easy can imagine a lot of mouldy disasters.. Its a slow process and a lot of shrinkage. There is a great forum called The sausage forum on the net lots of well experienced people on there. Helped me make sausages which were very good.
Trealy is not far from us. There were a couple of lads around Devon on the Kate Humble thing a few weeks ago.
Trealy is not far from us. There were a couple of lads around Devon on the Kate Humble thing a few weeks ago.
- Location
- Wiltshire
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
Who was that. We are a bit partial to corned beef. Would like it to be British.
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Greenbeast
Member
- Location
- East Sussex
Yes, not straight forward, have to weigh accurately to know you've lost enough moisture.
Yeah i saw them on there, that's what made us think about keeping the chiller trailer
It has to be such a high price per kg due to the time involved and the weight loss during the curing and drying process. It is a great way of adding value and there are more producers popping up all the time doing this sort of thing. There are also so many products that can be made and experimented with. We have done a course in this but have just not managed to take it forward yet due to time and premises restraints as it's a whole different ball game and products need testing I believe before selling commercially.
Le charcutier anglais is a good book and is written by the chap we did a course with.
Le charcutier anglais is a good book and is written by the chap we did a course with.
Danllan
Member
- Location
- Sir Gar / Carms
Corned beef, as in the pap that comes in tins from supermarkets is a travesty of what it originated as. The 'corns' were in fact coarse salt grains, so it was originally a salted beef and not the condensed 'recovered' rubbish we see now. Irish salt beef and pastrami are pretty close to what it should be; try making it yourself, brisket is best and the resulting texture and flavour will make you wonder how they dare to called the tinned stuff 'corned beef'.
http://www.reavalley.co.uk/tablet/index.html
They make it for deli counters and pre-packed for supermarkets. They also do a large catering tin. I emailed them and the gentleman who replied (an ex-dairy farmer) said they were looking into producing small tins.
For now, we get it from Ocado
https://www.ocado.com/webshop/produ...corned+beef&parentContainer=SEARCHcorned+beef
and for @Danllan , we get this too, which is very nice
https://www.ocado.com/webshop/produ...ram=salt+beef&parentContainer=SEARCHsalt+beef
Old Boar
Member
- Location
- West Wales
I followed the recipes in Jane Grigson's Charcuterie and French Pork Cookery, and then added my own twiddly bits. I bought beef bungs for salami. It is compulsory to taste the red wine before adding, of course.
And if it doesn't work out, just polish the wine off
Dman2
Member
- Location
- Durham, UK
https://www.delifarmcharcuterie.co.uk/index.php?view=about
Was at college & shared a student house with Martin. Always ahead of the game. Wrote his dissertation on computers on the farm (this in 1983) and had some of the first windmills in the UK.
Would think his charcuterie would be top stuff
Was at college & shared a student house with Martin. Always ahead of the game. Wrote his dissertation on computers on the farm (this in 1983) and had some of the first windmills in the UK.
Would think his charcuterie would be top stuff
Chasingmytail
Member
- Location
- Newport, SE Wales
anyone looking to produce, grow or diversify with a food business dont forget there are grants out there - some may be 40% others 90%. Dont be put off there is plenty of money there depending on location. We have farming connect and LEADER plus WAG grants all available. Yes a bit of form filling but there is plenty of people to help.
- Location
- Bury St Edmunds, Suffolk
Lovely website. Congratulations
Dman2
Member
- Location
- Durham, UK
Smudge
Member
- Location
- Pembrokeshire
Another vote for Trealy Farm here, lovely stuff