North Charcuterie
North Charcuterie has been supplying Kent and Sussex restaurants , hotels and bars with locally made hams and salamis for more than a year and has quickly gained a reputation amongst local chefs for providing high quality and interesting products and flavours .
Part of a growing British charcuterie scene , they use traditional recipes and British rarebreed pigs such as Gloucester Old Spot and Tamworth , as well as ex-dairy beef to produce an exciting range that are also available via a retail website .
Self-taught charcutier , Bill Gardner , has drawn on his own time spent in the mountains of Andalusia over the past 15 years - plus a lifetime around the British food scene - to develop the products .
North Charcuterie ’ s products comprise eight core salamis , four whole muscle products and three versions of their sobrasada .
The core salamis are complimented by seasonal versions such as their Salchichon Extra which adds cinnamon , nutmeg and clove to their regular Salchichon , which can be best described as a sweet pork salami with black pepper . The whole muscle range includes a Kent-cured coppa ham , a Spanish-inspired lomo , ex-dairy Bresaola and a Kent air-dried ham .
The Sobrasada , which is a soft spreadable salami and originates from Southern Spain and the Balearics , is made with Spanish de la vera paprika in three different spice levels : dulce ( sweet ), picante ( hot ) and picante extra ( extra hot ).
Gardner has also developed collaborations with local Kent businesses to extend the range further , notably using the Original Cider from Duddas Tun based in Doddington . This is used to make their Kent pork and apple salami , which is co-branded and sold by Duddas Tun in snacking sticks and as a slicing salami by North Charcuterie themselves .
Be sure to look out for their products around Kent or purchase directly from the website for national delivery .
www . northcharcuterie . co . uk
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