“Every town in France has atleast one charcutier, the real skill of the charcutier lies in the transformation of the pig into an array of delicacies.”
Jane Grigson – Charcuterie and French Pork Cookery.
For the most part, when we think of charcuterie in its most modern form we think of continental air dried specialities, however, in its truest form it encompasses all products made of the pig.
Sadly, the long tradition that we have here in the British Isles rarely gains the recognition that it deserves. At one time each town or region would have had its own regional cure and sausage recipes, sadly the rise of industrial production has created a homogenisation of product and process and a number of those traditions have fallen by the wayside.
In Wales especially, charcuterie has its roots in the farmhouse tradition and it’s that same heritage that we draw on as a family business, utilising recipes passed from one generation to the next and modernising historical techniques to retain a products authenticity but in a modern production environment.