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Get your free copy21 May 2015, 14:26 PM
- Graham Stoodley of dell'ami shares his picks of the best charcuterie from the UK and beyond
Jamon Serrano – 18 month cure and beautiful deep sweet flavour
Prosciutto Di Parma – aged for 12 months and made from pigs fed on grain and whey from Parmesan production. It’s a classic
Iberico Bellota Chorizo – the best available, and the most familiar, but maybe alternate with Sobrasada, also an Iberico Bellota with chorizo flavours but this is a soft spreadable sausage that’s delicious grilled, and Suffolk Salami’s British Chorizo
Smoked Pancetta – air dried and delicious in so many dishes
Green Pepper and Venison Salami – British and delicious
For more information about the UK’s charcuterie market, read the dedicated feature in our June issue.
