Good charcuterie is directly affected by the quality of the pork, and we go to great lengths to obtain the best pigs available. The pigs are humanely pasture-raised and are fed all-vegetarian feeds (antibiotic-free and never fed animal by-products).
We achieve the gentlest curing process possible, preserving the superior quality of our pork. The process begins by hand-rubbing the meat with carefully mixed spice blends. They are then cooled for a while to allow the salt and spices to penetrate. We carefully monitor temperature and humidity while curing. Products are hung for drying, where they are closely monitored for appearance and taste in our bespoke curing room.
Our dry-cured sausages (salami) include:
• Saucisson Sec,
• Spanich Dry Cured Chorizo,
• Cold Smoked Chorizo,
• Sopressatta Romana.
Our range full whole-muscle cured meats, include:
• Spanish Style Jamon
• Smoked Back Bacon
• Smoked Streaky Bacon
We also make these fresh sausages:
• Breakfast Porkies
• Mexican Chorizo
• Toulouse sausage
In addition, we’re excited to present our range of Italian-style cooking fats, including Pancetta and Guanciale, which are gaining a lot of popularity among chefs and cooks, alike, and are an essential ingredient in authentic Italian preparations.
We love experimenting too, with things like European Wild Board – and also our increasingly popular Bacon Jam, that we make from the offcuts of our bacon.
The bespoke cureSmiths is situated at The Flying Pig eXpress in Darling, where you can come and see us at work.