Recipe: Charcuterie Butter
THE BEST WAY TO USE UP THE LAST CHUNK OR TWO OF CHARCUTERIE
If you have a small piece of charcuterie left over, blitz it up in some good quality butter, add some herbs or additional flavours if you want to, wrap in greaseproof paper and save for another day. Add a spoonful when cooking fish, meat and veg, toss around some pasta, or paste on to some bread.
Serves 6
Ingredients
Charcuterie butter recipe
250g block butter
50g charcuterie
Method
STEP 1
Soften the butter, add to a food processor along with the charcuterie, diced.
STEP 2
Add additional flavours like lemon, herbs, spices, and so on if you like.
STEP 3
Chill, and wrap in greaseproof paper.
In this recipe
Stock your cupboard, ready to make this recipe. You can rest assured that we only use British free range pork, wild venison and grass fed beef in all of our great British charcuterie products. We believe our sustainable sourcing and traditional preserving methods make the best tasting charcuterie in the UK.
More about Us
About The Real Cure
We are an artisanal charcuterie producer based in Dorset, delivering our British charcuterie to your doorstep. We also run charcuterie courses and provide our award-winning charcuterie to trade suppliers including delis, farmshops, pubs and restaurants.