Charcuterie is often referred to as ‘the dark art’ because everyone has a different method and opinion on how it should happen – there is little written down, more so handed on from generation to generation. Traditionally it was the perfect way to extend the meat supply long before the era of refrigeration – so the bounty of the summertime could be enjoyed long into the cold dark winter months when protein was well in demand. There are some amazing producers starting to establish themselves in the UK though few have the short food chain we enjoy by using our own pigs.

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