Charcuterie
Traditional Dry Cured Bacon with Sea Salt Cure
Dry curing is a traditional process with roots tracing back thousands of years, originally developed as a method to preserve meat before the advent of refrigeration. In the context of bacon, this process involves preserving the meat using a mixture of sea salt and other seasonings. This method not only protects the meat but also enhances its natural flavour and creates a firmer texture. By allowing the curing ingredients to penetrate deeply over time, the bacon develops its signature taste without the need for artificial additives or excessive moisture.
The Art and Tradition of Charcuterie
Charcuterie, pronounced “shar-koo-tuh-ree,” is both an age-old culinary art and a vibrant component of modern gastronomy. Rooted in the French word for 'pork butcher' charcuterie encompasses the preparation and presentation of cured meats, pâtés, terrines, and related delicacies.
In the Middle Ages, skilled butchers developed sophisticated methods of salting, fermenting, smoking, and air-drying meats to extend their shelf life. These techniques not only prevented spoilage but also enhanced the flavours and textures of the meats. Over the centuries, what originated as a way to preserve meats has evolved into an art form, giving rise to a variety of specialties.
Charcuterie in Modern Times
Charcuterie in Modern Times
In recent years, charcuterie has enjoyed a renaissance, with British Charcuterie
growing in popularity and giving our European counterparts a run for their money.
At Mount Grace Charcuterie our recipes are based on time-honoured methods often
going back hundreds of years – but with a contemporary twist to suit modern British
tastes.
Our Product Range
Nothing happens quickly in the world of Charcuterie, our products can take many many months to prepare! But we do endeavour to keep our core product range in stock at all times giving our customers continuity of supply and allowing chefs and retailers to plan ahead with confidence. Throughout the year we do add some seasonal varieties to our product list to create additional interest.
All products are available in three different packing formats:
Whole Unsliced
250g Chef-ready packs
55g Retail-ready printed sleeves
Air-Dried Beef Silverside (Bresaola)
Native British Galloway Beef – sea salt cure, juniper berries, rosemary, thyme, nutmeg, pepper, garlic and a good glug of Rioja – air dried and thinly sliced.
Air-Dried Pork Rib Eye (Coppa)
Gloucester Old Spot Pork Rib Eye – sea salt cure, white pepper, cumin, cloves, paprika, Calabrian red pepper – air dried and thinly sliced.
Air-Dried Pork Loin (Lomo)
Gloucester Old Spot Pork Eye of Loin – sea salt cure, white pepper, cumin, cloves, paprika, Calabrian red pepper – air dried and thinly sliced.
Lemon & Pistachio Pork Salami
A great addition to any charcuterie board. 100% pork-based, this salami is much lighter in colour, and the generous amount of pistachio nuts make it visually interesting too.
Wagyu & Horseradish Salami
Wagyu – arguably the best beef in the world – with the warmth of horseradish. The choice of fermentation culture used in this salami gives an enjoyable, mildly acidic flavour synonymous with many southern Italian salamis.
Pepperoni Salami
Next-level pepperoni! Ideal for pasta dishes, pizza toppings and charcuterie boards. Warming pepper and fragrant anise are the predominant flavours.
Garlic, Mixed Peppercorn & Red Wine Salami
Gloucester Old Spot Pork with fennel, garlic, mixed peppercorns and red wine. A charcuterie board classic!
Nduja (pronounced ‘en-doo-ya’)
Spreadable salami. Mildly smoky. Red pepper paste imported directly from the Calabrian region of Italy and three types of paprika give real depth. Packed with complex flavours due to an extra-long maturation period.
Yorkshire Chorizo
British Charcuterie Awards winner! A great all-rounder for cooking and charcuterie boards. Our rare breed Old Spot Pork really takes on the big, bold flavours of paprika picante, paprika dulce, garlic, ginger and nutmeg.
Coffee & Chilli Bresaola
Air-dried beef silverside infused with coffee, chilli, cumin, coriander and cardamom seeds.
Coming soon!
Harissa Lamb Salami
Where North Yorkshire and North Africa meet! Our native Yorkshire Lamb marries wonderfully with a blend of 15 Harissa herbs and spices to create a punchy-flavoured, semi-firm style salami.
Mangalitsa Lardo
Thick slabs of Mangalitsa back fat, cured with pickling spices.
Salt Beef
Native British Breed Beef Brisket – dry cured with sea salt, sugar, coriander seeds, mustard seeds, ginger, mace, black pepper and a pinch of bird's eye chilli. (Raw product – requires cooking.)
Guanciale
Classic air-dried pork cheek. Salted, with a light touch of garlic and rosemary, air-dried for up to one year.
Yorkshire Lamb Bresaola
Expertly trimmed Yorkshire leg of lamb cured with heather flowers, bilberry and rowan berries – air-dried and thinly sliced.
Native British Breed Grass-Fed Beef Dripping
Grass-fed beef dripping tends to have a richer and more pronounced beefy flavour. It also has a deeper yellow or golden colour compared to the paler appearance of fat from grain-fed cattle.
Pork Cooking Lard
Old-fashioned Gloucester Old Spot pork dripping.
Pork & Black Garlic Salami
Rich and savoury pork salami balanced with the sweetness of black garlic.
Beer-Sticks
Spicy and mildly cured snacking salami. Packs of 6 sticks. Goes great with a cold beer!
Pancetta
Traditional Italian-style cured pork belly – great for cooking or charcuterie boards.
Venison & Juniper Salami
Gamey, aromatic and bold – wild venison paired with fragrant juniper for a deep, foresty flavour.
How to purchase our produce
Call 07710 911 392 or email info@mountgracecharcuterie.co.uk to place your order.
We also supply select retailers, delis and restaurants. If you're interested in stocking our products, please get in touch.
