British through and through, from the field to the delicious plate - Woodall's Charcuterie - Recipes Blogs

British through and through, from the field to the delicious plate - Woodall's Charcuterie

I recently received a delicious hamper filled with lovely charcuterie from the people at Woodall's, the home of British Charcuterie!     This goodness began in 1828 when the family set up their butcher's shop in Waberthwaite in Cumbria and almost two centuries later, 8th generation Master Curer, Colin Woodall, continues to use the family's original recipes and curing and smoking skills, whilst at the same time taking advantage of modern techniques which guarantee a consistently delicious result every time.

Over the years Woodall's has featured on such august menus as the Titanic and Concord, and has provided a taste of home for many British Everest Ascents.

Included in my hamper were:

Royale Air Dried Ham -  The recipe for "Royle" was developed from a cure for Suffolk ham by Woodall's and is pickled in a rich blend of Landlord Pale Ale molasses, vinegar and brown sugar before being lightly smoked.   The result is a totally unique air-dried ham with a wonderfully complex, rich, sweet flavour and a melt in the mouth texture.   This ham won  highly coveted Caterer Product Excellence Award last year and one star from Great Taste 2015.


Air Cried Cumbrian Ham -  This is the original Woodall's air dried ham.  It is traditionally hand cured using an old family recipe.  After curing the hams are matured for six months to create a proscuitto style ham with a delicate sweet flavour.  It is the winner of two stars from Great Taste 2015.
Air Dried Black Combe Ham - This ham is a celebration of Britain's long tradition of smoking hams.  To create a deeper flavour, this ham is hand rubbed with a spiced dry cure mix and then cold smoked in oak for 5 hours before being left to naturally air dry for at least six months.  This ham finds a perfect balance between being aromatic and distinct, but never overpowering.   Winner of one star from Great Taste 2015.


Woodall's Pancetta:  Pork bellies are hand salted and then allowed to rest for seven days before being hung for a couple of days and then smoked.  The product is then air dried for a further five weeks.  Unlike many pancettas on the market today, the Woodall's product is perfect for cooking with, but is also ready to eat straight from the pack. Bonus!

Cumberland Salami -  The Woodall's salami originated from the Cumberland sausage recipe which the Woodall family has been using for eight generations.  The sausage is then cured for six weeks to create a ready to eat product with a unique, deep and rich flavour.  This is a completely different taste experience to continental salamis and chorizos.   This delightful salami took the top gong at the 2014 Pig and Poultry Awards.

Included as well was a bottle of Coleridge Hill white wine  and a small jar of festive chutney.

You can celebrate the best of British on your festvie buffet this Christmas by offer...