Air-Dried

Most charcuterie is hung and dried in temperature controlled chambers so pieces lose the requisite amount of moisture and inhibit bacterial growth making it safe to eat. This also encourages natural fermentation, which concentrates and enhances flavours.

Air Dried Ham/Prosciutto/Jamon

The leg of the pig, which is cured and air dried for a number of months. Sweet and moreish flavour and excellent when sliced wafer thin.

Bath Chap

A traditional British cured meat product originating in the city of Bath. Made from a cured pork jowl which is often smoked and served coated in breadcrumbs.

Biltong

Marinaded and air dried cuts of beef, originally from South Africa. Whole cuts are then roughly sliced to give a high protein and flavoursome snack which packs a herby punch.

Black pudding

A type of blood sausage often thought to be one of the oldest forms of sausage made from pork blood, with pork fat or beef suet, and a cereal, usually oatmeal, oat groats or barley groats.

Bresaola

Cured topside or silverside of beef, which is air dried. A very lean cut, this is often flavoured with herbs such as rosemary, thyme and juniper.

Chorizo

A salami originally from Spain, which is made using pork and paprika which gives a smoky and spicy flavour.

Cold Smoked

Delicate cold smoke is imparted into cuts of meat or salami, usually from oak or beech wood chips. This is done in sealed smoking chambers.

Coppa/Collar

A cut taken from the neck of the pig, which runs from the back of the neck to the penultimate rib. A hard-working muscle, it generates a large amount of flavour and is marbled with fat

Cure

A blend of salt, sugar and other aromatics used to withdraw moisture from meat. This makes it safe to eat and also intensifies flavour and firms up the texture.

Emulsification

A blend of protein, fat and water that is piped into casings and boiled or steamed. Emulsification is used to make frankfurters, mortadella and bologna.

Fat distribution

The amount and cut of fat within charcuterie. This adds and balances flavour. Also for leaner meat, especially game like venison, rabbit and pheasant, fat is added to prevent the meat from drying out.

Hot-Smoked

Whole cuts or salamis are effectively cooked over hot wood chips, which imparts great flavour and alters texture.

Jerky

Marinaded and dried strips of beef, originally from the USA. Cowboy snacking which is high protein and sustaining.

Lardo

A type of salumi made by curing strips of fatback with rosemary and other herbs and spices. Lardo has been made since Roman times and is thought to originate in Colonnata near the marble mines.

Nduja

A style of highly spiced salami which originated in Calabria, Southern Italy. Can have a fat content as high at 80%, so is well suited to cooking or spreading on crusty bread

Pancetta

Cured belly of pork, which can be either simply air dried or smoked. Excellent to cook with when diced in to lardons, owing to it’s high fat content

Rillette

Commonly made from fatty pork, the meat is cubed, chopped or shredded, salted heavily and cooked slowly in fat, and then cooled with enough of the fat to form a paste. Similar to patés, they are normally used as spread on bread or toast and served at room temperature. Rillettes are also made with other meats, goose, duck, chicken, game birds, rabbit .

Salami

Made in a similar way to a sausage, a blend of lean meat, fat and the cure is filled in a case which is then either smoked or air-dried

Salumi

Italian cold cuts predominantly made from pork.

Studding

Incorporating non-meat or fat ingredients into charcuterie, such as pistachios in mortadella. Studding also refers to the practice of inserting cloves into a joint of meat, usually a ham, before cooking.