Charcuterie (sha coo ter ee) is the French word for prepared meats, primarily made from pork. In the US, you might call these Cold Cuts, in Europe, Delicatessen.
When we talk about sausage, we are talking about fresh sausages that need to be cooked. we started making sausages because we longed for the British Bangers - so called because they tend to split and "bang" when they are cooked (although they actually shouldn't if they are cooked correctly.)
Salami and saucisson are the Italian and French names for fermented dried sausage. Their history goes back into the mists of time., and there are probably thousands of recipes for these delicious treats - we have selected just a few of our favourites.
Some of our charcuterie is smoked in our own smokehouse here on the farm. We use natural wood only, no additives.
A word about our pigs. All our meat is farm raised. Our pigs lead a natural life in family groups, they are free to wander in their paddock, and have indoor accommodation that is hosed clean at least once a day. In hot weather they are hosed down when they are fed, which they love. They always have mud for wallowing. They are fed on fruits and veg from the farm, the whey that is a by-product of our cheese making, on gluten, rice bran and green stuff. They have a good life, and a very quick and humane end. BAHA inspects all our meat, and stamps it for health and quality.
