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Beating the French (and Italians) at the charcuterie game

July 11th, 2013 · No Comments · Foodie gifts, Places to shop online

I’m nearly ready for my annual pilgrimage to France, after a two year break. I will really enjoy shopping for great charcuterie and cheese, but Uncle house-sitter extraordinaire is getting restless about cooked meats in advance of my trip.

So I’m thinking about stocking up for him now, to show him just how far British charcuterie has come, and that he really needn’t wait for the fruits of my trip. I’m pointing him in the following directions:

 

Bresaola

 

Deli Farm Charcuterie are based in Cornwall, but dishing up salamis and air dried meat that stack up against the best of them. I would order in their bresaola, made from Cornish beef sirloin, although could be tempted by the venison version too, as I’ve never had that. And then there’s the smoked lamb prosciutto. You could really mix up a cold meat platter, with things people think they know what they’re getting but then with a surprising twist.

 

Sobrasada

 

What can I say? Trealy Farm’s website has come a long way, but you still can’t buy stuff from them on it! I am particularly fond of their fennel salami and I don’t think I’ve tried their sobrasada but would like to. If I could work out where to buy it from!

 

Salami from The Real Boar Co

 

I think I might have given Uncle salami from The Real Boar Co before, but still worth a look in. Just because he knows where I hide my sloe gin, then perhaps the wild boar salami with sloe gin might be worth a go. I expect the two things will go well together!

 

Hazelnut & Champagne Salami

 

I know that we’ve definitely not had Forest Pig charcuterie before, and I am thinking that we’ll start with the Hazelnut & Champagne salami. The air dried pork loin with black pepper and juniper berry also sounds like it’s worth its place on a platter. As the name suggests, the lives of these pigs is very natural, rootling through the forest floor, no doubt imparting plenty of flavour to the forest floor.

 

Hot smoked duck breast

 

Just to mix up the pork a bit then I might add in some smoked duck breast from Chesil Smokery, or even the smoked chicken. Or I might keep them for myself.

So I don’t think Uncle need despair, there’s enough fabulous produce going on in the UK to keep him away from plain boiled ham and luncheon meat for pretty much the rest of his life! Now all he needs is some great bread, some great preserves and something cold to wash it down with! Sorted and content.

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