While the rolling hills of Emilia-Romagna or the sun-drenched fields of La Rioja might be the natural places that you think of when you hear the word “charcuterie” – and that’s no surprise considering the plethora of chorizo and salami that those regions produce – you’d be remiss not to, at the very least, give a thought to some of the wonderful cured meats and hams that are being made right on your doorstep here in good old blighty. Yes, the weather might not be as lush on this side of the channel but we’ve got some brilliant farmers and animals here and some rather talented charcutiers who know just what to do with that produce, too.
We’re always trying to source our ingredients as locally as possible here at Mob and it’s with great relief that I can tell you that there are some truly excellent British charcuterie producers who have been making everything from truffle-infused lardo to artisan air-dried hams and spreadable salamis for a good number of years now. This guide should help you learn a bit more about those innovative producers and what makes them so interesting.
“Tout est bon chez le cochon” is a well-known French phrase that roughly translates to mean that “every part of the pig is valuable” or “nothing goes to waste”. That nose-to-tail ethos – and respect and reverence for the whole animal, not just the choicest cuts – is exhibited by all of these British charcuterie producers and the vast array of pork, beef, and game products that they’ve got in their lovely online butcher’s windows. These are the people making the cured meats of your dreams. Or, at least, the cured meats of my dreams. And, yes, before you ask, I do dream of cured meats far too often.
Without further ado, here’s our guide to some of the best British charcuterie producers.