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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.
‘NDUJA (PRONOUNCED EN-DOO-YA):
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.
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