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North by Sud Ouest Charcuterie

English Producer based in the Wirral

Henrietta chats with Andrew Rogers of North by Sud Ouest Charcuterie about his Charcuterie business, inspiration and style...
Andrew Rogers - North by Sud Ouest Charcuterie
Andrew Rogers - North by Sud Ouest Charcuterie

How long have you been in business?

North by Sud Ouest Charcuterie started up in July 2019 but I’d been making Charcuterie for a long time before that. I’m actually a chef and, as you might guess from the name of my business, I was based in South-West France for years.

There I made boudin noir (a.k.a. black pudding) – and various saucissons.  It wasn’t until I returned to Britain, that I extended my range to include cured and fermented meats such as Coppa, Culatello, and Chorizo.

Where is North by Sud-Ouest Charcuterie based?

I’m incredibly lucky. My unit is at Edge & Son, the butchers in the Wirral. We have an arrangement which works for both of us mainly as Callum Edge is a Charcuterie enthusiast, we work together.

I’m a single operator, Callum lets me have space, and supplies my pigs – mostly Gloucester Old Spot – allows me to use his mincer and other various bits of equipment. I can make use of the odd pig’s head and sell my products in his shop.

I can’t imagine why more butchers don’t work with Charcuterie producers. It’s to everyone’s advantage particularly when you’re at the start-up stage.

What inspired you to make Charcuterie?

To me, it’s an extension of cooking. I find it particularly rewarding to make what most people can’t or don’t make. And tough though setting up a Charcuterie-making business is, believe me, it doesn’t compare with the hours you have to put in as a chef………and I want to build a business for me and my family.

Where did you learn to make Charcuterie?

I’m pretty much self-taught. I spent hours on the internet – researching, experimenting and following discussions. There’s a lot going on, particularly with ex-pat Italians and Poles who miss their charcuterie.  The book I found particularly useful is Stanley Marianski’s The Art of Making Fermented Sausages.

How would you describe the style of your Charcuterie?

I think it is largely traditional. I work carefully and meticulously and believe in the gradual accumulation of continuous improvements – the marginal gains philosophy. It’s about small incremental learnings and improvements every time!

I also insist on good quality, basic materials – the best spices, free-range pork – and as local as possible. If everyone sourced locally, we’d be in a much better place!

What products do you produce, which are your favourites and where do you sell them?

I make Goula from the Sud-Ouest, you’d probably know it as Guanciale or Jowl. My Coppa has a pronounced nutty flavour, delightfully sweet – I absolutely don’t add sugar to the cure – with a slightly peppery finish from the Aleppo pepper. And I’m proud of the Culatello, aged 18 months, it has a good depth and length of flavour with a good meaty note.

As for where to buy my Charcuterie, I’m just getting my online sales going….

Credit: All article images With Copyright Owner Permission of Andrew Rogers

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