A Stunning Sharing Platter of award-winning charcuterie…
Tempus Charcuterie – Achari Spiced Salami
Lishman’s of Ilkley – Yorkshire Chorizo
Owen Taylor & Sons – Haslet
Beal’s Farm Charcuterie – Mangalitsa Air-Dried Ham
Cobble Lane Cured – Coppa
Great Glen Charcuterie – Green Pepper Venison Salami
Celebrating the winners from the British Charcuterie Live Awards 2018 & 2019, we’re proud to be working with Peters Yard to create a stunning sharing platter complete with their award-winning sourdough crackers and flatbreads and our award-winning producers.
It’s the perfect match – what could be more satisfying?
To create a Charcuterie Board, a really good board, you need to tempt the eye and appeal to the appetite. Our advice is to offer a good contrast of the types of Charcuterie (i.e. salami, hams etc) with no more than a choice of six, otherwise you will overwhelm your taste-buds. But add a few “accessories” – pickled radishes, fresh or dried figs, pickled chillies, caper berries, cracked walnuts or cubes of quince jelly.
Finally add Peter’s Yard Sourdough Crackers. Made from a 45-year-old sourdough starter and fermented for 16 hours before each batch is baked, the flavour and crunch of these crackers are the perfect match.
Remember Charcuterie is the Star, so don’t overcrowd it.
Voted Champion of Champion Product at the British Charcuterie Live Awards 2019, this Salami made by Tempus Charcuterie is superb. Unlike a traditional salami, it is transformed by the judicious use of an unusual and delicate blend of spices that includes fennel seed, Talicherry black pepper, mace & fenugreek and is based on an age-old Indian recipe for pickling. Combine these flavours with the traditional methods for fermenting, and ageing, and a genuinely unique, contemporary product is created - salami with a complex yet subtle flavour.
Lishman’s of Ilkley won Champion of Champion Producer at the British Charcuterie Live Awards 2019 for their overall, all-round excellence. Working both as a traditional butcher and Charcuterie-maker, they use welfare-friendly, outdoor-bred and locally-reared pigs. Their Chorizo, made in the traditional way with smoked paprika & garlic, lingers on the palate and delivers a pronounced spicy finish.
Haslet, for the uninitiated, is a traditional British Charcuterie product that originated from Lincolnshire. Similar to a meatloaf, it was once made from pig’s entrails (heart & liver), stale bread and sage. The haslet from Owen Taylor & Sons won Gold in 2019 and they makes it with minced pork belly, shoulder & head seasoned with onions, various herbs & spices and then bake it in the oven for a crisp outer crust. It’s a delight with a pronounced “porkiness”.
The Mangalitsa (either “s” or “z” is OK) is a Hungarian breed of domestic pig. According to Philip Beal who runs his own herd, “the flavour of their meat is incomparable with its creamy fat cover and hint of wild boar gaminess”. Beal’s Farm Charcuterie Ham, the winner of Best Product, British Charcuterie Live Awards 2018 is dry cured in salt and fresh herbs, then slowly air dried over a minimum of 12 months. With a rich deep flavour from the lean and from the fat comes a creaminess like no other.
Cobble Lane Cured won Silver in the British Charcuterie Live Awards 2018 for their Coppa which is patiently produced in a three-stage process. First the pork collar is cured at a low temperature in salt and spices. Then it is hung for about 8 weeks at a low temperature to ensure full penetration of the salt. Finally it is hung for around 2 months in a maturation chamber to fully tenderise the meat. It proves to be a great example for flavoursome, well raised and well cured British pork.
From the depths of the Highlands comes Great Glen Charcuterie’s Green Pepper Venison Salami voted Best Game Charcuterie 2019. Made with wild Scottish venison culled from the surrounding hills, it is minced and mixed in a beautifully balanced proportion of lean to fat, with green pepper in the added cure to give it an intriguing spicy lift. The resultant Charcuterie reveals a satisfying depth of flavour with its balance of gaminess.
Credit: Header Image - Photography by Mark Setchfield
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