British Charcuterie

The Revival of British Charcuterie: From Farm to Table

British charcuterie, once overshadowed by its continental counterparts, is experiencing an extraordinary revival.

Artisan producers, passionate chefs, and discerning consumers are rediscovering the centuries-old craft of curing and preserving meats. In this blog post, we delve into the fascinating journey of the revival of British charcuterie, exploring its rich history, the rise of skilled artisans, and the diverse flavors that define this culinary renaissance.

  1. A Forgotten Tradition: Charcuterie has deep roots in British culinary history, but its prominence waned over time. The recent revival represents a return to age-old techniques, celebrating the art of curing and preserving meats as a cherished tradition once again. From the ancient curing methods employed by our ancestors to the European influences that shaped modern British charcuterie, this revival is steeped in heritage.

  2. Artisans at the Helm: The revival of British charcuterie owes much to the vision and skill of dedicated artisans. These passionate individuals have embraced traditional methods while infusing their creations with innovative flavors. From small-scale family farms to independent producers, their commitment to quality, sustainability, and meticulous craftsmanship is redefining the industry.

  3. A Bounty of Flavors: British charcuterie offers an astonishing range of flavors, showcasing the diversity of the country's culinary landscape. Each region boasts its own specialties, from air-dried hams and cured sausages to tantalizing terrines and pâtés. Delve into the distinct flavors of Cumbria's air-dried meats, Cornwall's cured fish, and the aromatic delights of other charcuterie hotspots across the British Isles.

  4. Supporting Local Producers: The revival of British charcuterie goes hand in hand with the renewed appreciation for locally sourced ingredients. Suppliers such as Moon's Green, Calcot Farm, Beals Farm, and Tempus Charcuterie have emerged as beacons of excellence, utilizing ethically raised animals and championing sustainable farming practices. By supporting these local producers, we contribute to the growth and sustainability of the charcuterie revival.

  5. The Charcuterie Experience: As charcuterie gains popularity, it has become an integral part of social gatherings and culinary experiences. Charcuterie boards have evolved into works of art, featuring an array of cured meats, cheeses, pickles, and artisan bread. Explore the art of pairing, learn about wine or beer suggestions, and discover the delightful combinations that elevate the charcuterie experience.

  6. Embracing Innovation: While drawing inspiration from tradition, the revival of British charcuterie also embraces innovation. Artisans are experimenting with new flavor profiles, using locally sourced herbs, spices, and seasonal ingredients to create unique and exciting products. From smoked meats to creative collaborations, this revival showcases the vibrant spirit of culinary innovation within the charcuterie landscape.


The revival of British charcuterie is a testament to the resilience of culinary traditions and the passion of skilled artisans. From the forgotten pages of history to the center stage of gastronomy, British charcuterie has regained its rightful place. By supporting local producers and embracing the diverse flavors of the British Isles, we can continue to celebrate this extraordinary culinary renaissance. Let us savor the exceptional craftsmanship, relish in the bountiful flavors, and toast to the revival of British charcuterie.

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