What exactly is charcuterie?

We get asked this all the time; just what is charcuterie? So here’s our 1 minute run down on cured meat…

Charcuterie has been part of food culture for centuries, if not longer. Starting as an essential way of preserving meat long before refrigeration existed, ensuring every part of the animal is used.

The magic ingredient in all forms of charcuterie is salt. Salt binds with water molecules limiting the amount of available water for bacteria to reproduce. This in conjunction with air drying preserves the meat and makes it safe to eat. For example, this is why a cured ham can be hung and improve in flavour for many months, even years. Our Hartgrove Coppa is air dried for 4 months, which gives it a deep and mature flavour.

The most important thing to remember if you're thinking of making your own charcuterie is to use pure salt – i.e. sea salt or kosher salt but NOT table salt or anything with anti-caking agents. Check the ingredients to be sure.

If you're interested in making your own charcuturie, one of the best and simplest places to start is by making bacon. Try one of our Make Your Own Bacon kits or sign up for one of our one day charcuterie courses to get to know the fundamentals of curing your own meats.

Charcuterie is a fantastic way to use every part of the animal – literally nothing goes to waste and we always source free range, heritage breed pigs or wild, sustainably sourced deer. There are many different types of charcuterie you can make for example Wild Venison Chorizo, Grass Fed Beef Bresaola and even salamis using ingredients like cheese.

The British charcuterie movement has started to gain momentum in recent years and has gone from strength to strength. We're able to source high welfare meat, support local farmers and reduce food miles by producing excellent quality cured meat here in the UK. Of course The Real Cure can never resist visiting our European neighbours to sample their fantastic artisan produce with a glass or two either.