The rise in outstanding British charcuterie has excited us, and we’re even more excited about British Charcuterie for Christmas!
Sustainability, taste, and quality are top priorities for modern charcuterie producers, and we love supporting their efforts. We’re also promoting British Charcuterie as the must-have on your Christmas grazing tables this year; who’s seen our offering in our Christmas brochure?!
https://www.curdandcure.co.uk/brochure/
Here are some of our top British Charcuterie picks that should undoubtedly be on this year’s Christmas list.
The Real Cure
Pink Peppercorn & Purbeck Cider Salami
A free-range pork salami made using Dorset cider from the Isle of Purbeck and aromatic pink peppercorns combine to make this delicious and unique salami – perfect for the modern-day charcuterie board.
Mixed Charcuterie Pack (Coppa, Chorizo, Fennel & White Pepper)
A beautiful selection of their most popular sliced meats, including their Fennel & White Pepper Salami, a wonderfully versatile pork salami with aromatic fennel and punchy white pepper, as well as their Wild Venison Chorizo, made with sweet, smoked paprika.
Moons Green
Luxury Charcuterie Board
The best of everything, this 500g sharing board contains sufficient charcuterie for ten people. Includes eight different kinds of Moons Green saucissons and hams, including bresaola, air-dried collar, air-dried loin, air-dried ham and four different types of saucisson.
Christmas Stick (5 pack) – BRAND NEW
Imagine the perfect Christmas snack that celebrates the flavours of Christmas as seen through the eyes of a couple of Kentish farmers. The NEW Christmas sticks have hints of cinnamon, plum pudding, port and the rich flavour of RSPCA outdoor-bred pork. All combined in an act of magic to produce flavours that the whole family will enjoy.
Tempus
Achari Spiced Salami
The spice mix used in this salami is based on a centuries-old Indian pickling recipe – fennel seeds, tellicherry black pepper, and fenugreek add an intriguing, memorable flavour.
Spiced Loin –
This delicate cut of pork is lighting spiced with mace, star anise and black pepper. The loins are butchered to leave a generous fat cap, meaning even more delicious flavour – adding a buttery texture and profile that pleasantly lingers in the mouth.
Corndale
Fennel Salami Stick
Free-range pork delicately seasoned with garlic and fennel, then air-dried for several weeks to allow the fantastic flavour to mature.
Chorizo Picante Stick
A beautiful blend of free-range pork with the finest Pimenton de La Vera and their own blend of herbs and spices. This stick is slightly smoky savoury with a gentle heat!
Get ready for your Christmas spreads and add a selection of British Charcuterie to your boards this year.
The pre-order deadline is the 27th of October, 2023
What are your thoughts on the latest trends in British charcuterie?
