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What makes a good charcuterie board?
We are often asked how to make an amazing and impactful Charcuterie Board to share with your friends and loved ones. You need to start with:
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The Home Of Award Winning, Free Range British Charcuterie
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The Art of turning fresh meat into Charcuterie is part science and part alchemy.
Marsh Pig Curing and Smoking Charcuterie Course
If like us, you believe in the importance of provenance, sustainability and an incredible flavour, we’ll get on like salami and olives.
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Charcuterie Board Meats - Delivered UK Wide
All our cured meats are handmade and dry cured by us in the UK, then carefully packaged for home delivery, so they can be kept unopened at room temperature until the best before date. Once opened please refrigerate and use by the best before date. We use only British meat, sourced from small scale free range producers. You can order your award winning charcuterie online well in advance, safe in the knowledge that the use by dates are at least 2 to 3 months from the date of purchase with no need to refrigerate until the packaging has been opened. If you are looking for meat charcuterie ideas and inspiration, have a browse.All Your Goodies Together
Charcuterie Boards & Platters
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From Mild to Spicy
Free Range Sliced Salami & Chorizo
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Higher Meat Content
Free Range Whole Salami & Chorizo
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Delicate to Robust
Air Dried Free Range Pork and Beef
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Best Of British Rare Breed Beef Jerky
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British Charcuterie - Dry Cured Meats - Delivered To Your Door
Learn How To Do Charcuterie - The Perfect Charcuterie Gift
Marsh Pig
Meat Curing & Smoking Course (GIFT CERTIFICATE)
£195
Buying a gift certificate, gives you flexibility. If you are buying it for someone else and don’t know when they are free to come on the course this is ideal.
1. Buy the gift certificate.
2. Print the gift certificate.
3. Give the certificate to the recipient.
Voila your present is sorted!
Then the recipient will look online, at our courses page and see the next available space and give us a call on 01508 480560 and we will manually book them on the course on their chosen date.
On this charcuterie course you will have a fun and informative day learning how to make delicious bacon, pancetta, biltong, beef jerky, and salami. As well as learning how to cure a whole muscle joint, which will produce Coppa or Bresaola.
You will take home the bacon you have made, as well as your very own salami to cure at home. You will also be given a collection of recipes to get you started on your curing and smoking adventure. Curing meat is one of the finest things you can do for your taste buds!
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