More than ever, British people are enjoying charcuterie, for everyday and for entertaining. It’s time that more of it came from these shores, with the superb meat our country provides.

The UK loves meat, and produces some of the best in the world. When it comes to pork, though, there’s a challenge. Our British pork industry is imbalanced. While we love our hams, bacon, sausage and roast pork, we don’t produce enough charcuterie to make the most of the ex-breeding sows critical to their production. Those are usually shipped to the continent for charcuterie production, adding food miles to every forkful of delicious British pork we eat.

English charcuterie is the answer, making better use of ex-breeding sows and ensuring that we make more of what we eat in this country. With more and more British people eating more and more cured meat, The English Charcutier is part of a story of traditional food skills, artisan production and localising more of what we eat.

Also, the taste is exceptional.