7 Types of Charcuterie You Need to Know

Sally-Jayne Wright navigates the world of charcuterie and rounds up her essential platter picks

Air-dried pork, mainly from the neck or shoulder pressed into a skin, cured with spices, smoked and air-dried. Has a very high fat content. Ready in 10-12 weeks.

Pork loin, cured with spices, air-dried and smoked. This is a leaner cut of meat, with a finer, more delicate flavour. Ready in two to three months.

A particularly spicy, spreadable pork salami you can put on bruschetta or pizza or even melt into pasta. It is typically made with parts of the pig such as the shoulder and belly, as well as tripe, roasted peppers and a mixture of spices.

Traditionally made from beef tenderloin that’s been air-dried and salted. Recognise it by its dark red colour. Takes two to three months during which 40% of weight is lost which is why it’s on the pricey side.

Cured strips of fatback. Should taste sweet, not greasy. Fat is where the flavour is. Melt wafer-thin slices on toasts.

Cured pork tenderloin, short for lomo de cerdo (pig). Takes four to six months.

Read the full feature on charcuterie in the latest issue of Speciality Food, free to download here.

Download SF on your device now! Available at Amazon Get it on Google play Download on the App Store


Source your
suppliers on our nationwide database

Find on map:


Want more from Speciality Food?

Subscribe to
our weekly
newsletter today!

Sign up here

The Sweet Spot

The Sweet Spot

The Sweet Potato Spirit Company's distinctive drinks are currently going down a storm. And with…

» read full article
Follow us @specialityfood

Copyright © 2018 Aceville Publications LtdAceville Publications Ltd is a company registered in England and Wales with the registration number 04109672.
Registered Office Address: 82c East Hill, Colchester, Essex, CO1 2QW