Welcome to our Kitchen
Where the finest cured meats meet simple, flavour packed recipes. Whether you’re looking to impress at your next dinner party or just elevate a weekday meal, our recipes show how versatile artisanal charcuterie can be.
Each dish is designed to celebrate British produce and family dining. Explore below and get inspired.
Recipes
Warm Pork Belly Salad
Crispy pork belly thins paired with fresh baby gem lettuce, sweet peppers and juicy tomatoes, finished with a drizzle of balsamic glaze. Light yet indulgent, this salad works beautifully as a lunch or starter.
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Ham & Duck Egg Bagels
A rich and indulgent breakfast bagel topped with cooked ham, a golden fried duck egg and a finishing sprinkle of parmesan and spring onions. Simple, satisfying and perfect for a slow weekend brunch.
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Crispy Pork Belly Breakfast Plate
A simple but satisfying breakfast plate featuring crispy pork belly thins, soft fried eggs, ripe avocado and sweet blistered tomatoes. A balanced, low-effort dish that lets quality ingredients shine.
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Smashed Avocado & Egg Crumpets
Crumpets with Poached Eggs, Smashed Avocado & Crispy Pork Belly A British brunch favourite with a charcuterie twist — golden crumpets topped with creamy smashed avocado, perfectly poached eggs and our signature Pork Belly Thins. Finished with a drizzle of chilli oil and fresh parsley for a punch of colour and heat. Ingredients 2 crumpets1 ripe avocado4–6 slices of Pork Belly Thins (1 pack)2 large eggs1 teaspoon white wine vinegar (for poaching)1 teaspoon lemon juice1–2 teaspoons chilli oilFresh parsley leaves, choppedSea salt and black pepper, to taste Instructions 1. Toast the crumpetsLightly toast the crumpets until golden and crisp on the edges. Set aside on serving plates. 2. Cook the pork belly thinsHeat a dry frying pan over medium heat. Add the Pork Belly Thins and cook until crispy and caramelised. Keep warm. 3. Smash the avocadoIn a small bowl, mash the avocado with a squeeze of lemon juice, salt, and pepper to taste. 4. Poach the eggsBring a saucepan of water to a gentle simmer and add the vinegar. Crack the eggs into small cups, then carefully slide each one into the water. Poach for 3–4 minutes, or until the whites are set and the yolks still runny. Remove with a slotted spoon. 5. Assemble the crumpetsSpread smashed avocado over each crumpet, top with crispy Pork Belly Thins and a poached egg. Drizzle with chilli oil and finish with a sprinkle of parsley. Serve immediately for a brunch dish that’s comforting, spicy, and full of flavour — British comfort with a gourmet touch.Photo compliments of Charlie Wiskin at Charlie Loves To Bake
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Pork Belly, Fried Egg on Sourdough
Crispy Pork Belly & Fried Egg Sourdough Toast A hearty, flavour packed brunch made with our Pork Belly Thins. Golden fried eggs, creamy avocado, and a drizzle of chilli oil come together on toasted sourdough for a simple yet indulgent dish that’s as beautiful as it is satisfying. Ingredients 2 thick slices of sourdough bread1 ripe avocado, thinly sliced4–6 slices of Pork Belly Thins (1 pack)2 large eggs1 tablespoon olive oil or butter1–2 teaspoons chilli oil (to taste)Fresh parsley leaves, to garnishSea salt and black pepper, to season Instructions 1. Toast the sourdoughLightly toast the sourdough slices until golden and crisp. Brush with olive oil or a little butter while warm. 2. Cook the pork belly thinsHeat a dry frying pan over medium heat. Add the Pork Belly Thins and cook for approx. 1 minute per side, or until crispy and caramelised. Set aside on a paper towel. 3. Fry the eggsIn the same pan, lower the heat and fry the eggs to your liking — sunny side up works beautifully for this dish. Season with salt and pepper. 4. Assemble the toastLayer sliced avocado over each piece of sourdough. Top with a fried egg and the crispy Pork Belly Thins. Drizzle with chilli oil and finish with a scatter of fresh parsley. Serve immediately for the perfect brunch or quick supper — rich, spicy, and irresistibly moreish.Photo compliments of Charlie Wiskin at Charlie Loves To Bake
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Crispy Ham, Kale & Apple Salad
Crispy Picnic Ham, Kale & Apple Salad with Apple Vinaigrette A vibrant salad that balances salty, sweet and earthy flavours. Featuring our Aged Picnic Ham, crisp apples, toasted nut and tangy feta. It’s the perfect fresh and hearty dish for any season. Ingredients For the Salad25g pecans2 tablespoons pumpkin seeds3 tablespoons maple syrup½ teaspoon cayenne pepper¼ teaspoon ground cinnamonSea salt, to taste50g sliced Aged Picnic Ham (1 pack)120g shredded kale1 apple, halved & thinly sliced1 avocado, halved & slicedSeeds from 1 pomegranate75g crumbled feta cheese For the Apple Vinaigrette70g extra virgin olive oil60g apple cider vinegar1 tablespoon Dijon mustard2 teaspoons honey or maple syrup1 tablespoon fresh thyme leaves2 teaspoons chopped fresh sageSalt and black pepper, to taste Instructions 1. Preheat the ovenSet the oven to 180°C (350°F) and line a baking tray with parchment paper. 2. Toast the nuts & crisp the hamOn the prepared tray, toss together the pecans, pumpkin seeds, maple syrup, cayenne and cinnamon. Spread everything in a single layer. Lay the Aged Picnic Ham slices flat around the nuts. Bake for 10–15 minutes, or until the nuts are toasted and the ham is crisp. Sprinkle with sea salt and set aside to cool. 3. Build the saladIn a large bowl, combine the kale, sliced apples, avocado and pomegranate seeds. 4. Make the vinaigretteIn a jar with a lid, combine all vinaigrette ingredients. Shake well until emulsified, then taste and adjust seasoning. 5. ServeDrizzle the vinaigrette over the salad and toss gently to coat. Top with toasted nuts, crispy Aged Picnic Ham and crumbled feta. Serve immediately and enjoy the perfect mix of crunch, salt and sweetness. Photo & recipe compliments of Charlie Wiskin at Charlie Loves To Bake
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How to Build a Charcuterie Board
How to Build the Perfect British Charcuterie Board Building a charcuterie board is part art, part indulgence — a mix of rustic British craft and effortless entertaining. With our Signature Salami and Aged Picnic Ham as the stars, you can create a platter that’s abundant, balanced, and bursting with flavour. This guide shows you exactly how to bring together the perfect mix of cured meats, cheeses and accompaniments to impress your guests or elevate your weekend grazing. Choose Your Charcuterie Start with a variety of textures and flavours to keep your board exciting. We recommend: Signature Salami – Our bestselling salami, expertly seasoned and slowly aged for a bold, balanced flavour with a peppery finish.Aged Picnic Ham – Tender, smoky, and slightly sweet, this ham adds beautiful depth and pairs perfectly with fruit or soft cheese.Chorizo – For a hit of spice and paprika warmth.Air Dried Loin – Silky, marbled slices that melt in the mouth.Tip: Allow 25-35g of cured meat per person if serving as a starter or snack. Add the Cheeses Choose three or four styles for variety and contrast: A creamy soft cheese like Burrata, Brie, or Goat’s Cheese. A firm, aged cheese such as Cheddar, Lincolnshire Poacher, or Manchego. A bold blue like Stilton or Shropshire Blue for a savoury punch. Arrange the cheeses at intervals around the board for visual balance. The Accompaniments Round out the flavours and textures with: Fresh produce: clusters of grapes, sliced figs, or seasonal tomatoes. Pickles & olives: briny elements that balance the richness of the meats. Something sweet: a drizzle of honey or a spoonful of chutney. Herbs: fresh basil or thyme sprigs to add colour and fragrance. Don’t Forget the Crunch Add texture with: Artisan crackers or crisp bread. Sourdough slices brushed with olive oil. Toasted nuts, for extra crunch and warmth. Assemble Like a Pro Start with your meats: Fold or layer slices to create height and movement. Add the cheese: Place your cheeses evenly around the board. Fill the gaps: Add bowls of chutney, olives, or honey. Finish with colour: Tuck in grapes, herbs and edible flowers for a vibrant, abundant look. Serve at room temperature to bring out the best in your cured meats and cheeses. Pair your board with a crisp white wine, sparkling rosé, or English cider. A charcuterie board isn’t just a platter — it’s an experience. Celebrate the craft of British curing with our range of charcuterie and gather around great food, made with care.Photo compliments of Charlie Wiskin of Charlie Loves to Bake
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Salami & Melon Hors D'oeuvres
Salami & Melon Hors D’oeuvres with Basil & HoneyThese bite-sized hors d’oeuvres combine the delicate sweetness of ripe melon with the rich, savoury depth of our Signature Salami. Fresh basil adds a fragrant lift, while a drizzle of golden honey ties every flavour together.Ingredients (makes 12–16 bites)12–16 cubes of ripe cantaloupe or honeydew melon12–16 half slices of Signature Salami (1 pack)12–16 fresh basil leavesRunny honey, for drizzling or dippingCocktail sticks or skewers, for serving MethodPrepare the melon:Cut your melon into even cubes, about 2–3 cm each and arrange them on a serving platter.Layer the flavours:Cut each slice of Signature Salami in half, then fold in half to create a neat ribbon shape.Assemble:On each skewer, thread a folded piece of salami, then a basil leaf and finish by securing it into a cube of melon.Finish & serve:Arrange on a platter and drizzle lightly with honey just before serving or offer a small bowl of honey for dipping.Serving TipServe chilled. These hors d’oeuvres also make a vibrant addition to any charcuterie grazing board or cocktail party spread. Recipe & photo compliments of Charlie Wiskin at Charlie Loves To Bake
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Eggs & Pork Belly Soldiers
Soft-Boiled Eggs with Crispy Pork Belly SoldiersA British breakfast, beautifully reimagined.Our take on the classic “eggs and soldiers” swaps ordinary toast for crispy strips of our British dry-cured pork belly thins, wrapped around golden toast fingers.Ingredients (Serves 2)4 free-range eggs8 slices of pork belly thins2 slices of sourdough or farmhouse breadA knob of butterA pinch of sea salt & cracked black pepperMethodBoil the eggs:Bring a pan of water to a gentle boil. Lower in the eggs and cook for 6 minutes for a perfectly soft centre. Remove and cool briefly under cold water before placing in egg cups. Prepare the soldiers:While the eggs cook, toast the bread, butter and cut into thick “soldiers.” Wrap & cook:Wrap each soldier in a slice of pork belly. Air fry or grill for 4–5 minutes, turning halfway, until the bacon is crisp and the bread is golden. Serve:Tap the tops off the eggs, season lightly, and dip the soldiers straight in. The salty bacon paired with the warm, creamy yolk is pure breakfast bliss.Serving Tip:Sprinkle with a touch of smoked sea salt or chilli flakes for extra depth. Perfect for lazy weekend mornings or a modern British brunch spread. Recipe & photo compliments of Charlie Wiskin at Charlie Loves To Bake
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Signature Salami Sub Rolls
Signature Salami Sub with Tomato, Lettuce & GherkinsThis rustic sandwich celebrates our Signature Salami. Rich, peppery and perfectly balanced. Layered with crisp lettuce, juicy tomatoes and tangy gherkins. A drizzle of olive oil ties everything together in the most effortless way. It’s the kind of sandwich that feels gourmet yet takes only minutes to make.Ingredients (serves 2)2 crusty sub rolls or soft ciabatta buns8 slices of Signature Salami2 ripe tomatoes, slicedA handful of crisp lettuce leaves (frisée, rocket,or baby gem)2 gherkins, thinly sliced lengthwaysA drizzle of extra-virgin olive oilSea salt and freshly ground black pepper, to tasteMethodPrepare your bread:Slice each roll in half and lightly toast if you like a bit of crunch.Layer up:Add a bed of lettuce to the base, followed by tomato slices and gherkins.Add the hero:Drape slices of our Signature Salami generously over the top.Finish:Drizzle with olive oil, season lightly with salt and pepper, then top with the other half of the roll.Serve:Slice in half and enjoy immediately alongside an ice cold beverage.Serving TipFor an elevated twist, add a swipe of aioli or wholegrain mustard or grill the sandwich briefly to melt the flavours together. Recipe & photo compliments of Charlie Wiskin at Charlie Loves To Bake
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Air Fryer Za'atar Canapes
Zaatar Salami, Fig & Honey Canapés A show-stopping canapé that’s as simple as it is elegant. Herby warmth of our Zaatar Salami with creamy cheese, sweet figs and a drizzle of golden honey. Gently warmed in the air fryer for just 30 seconds, the salami crisps at the edges while the cheese softens. Ingredients (makes 8–10 canapés)8–10 slices of Zaatar Salami (1 pack)50g soft cheese (goat’s cheese, ricotta or burrata all work beautifully)2–3 fresh figs, sliced into thin wedgesA drizzle of runny honey or fig jamFresh thyme leaves or micro herbs, to garnishFresh washed vine leaves to serve (optional)MethodLay out the base:Place slices of Zaatar Salami flat in your air fryer basket or on a parchment-lined tray.Add the topping:Spoon a small amount of soft cheese into the centre of each slice, then top with a fig wedge.Air fry:Cook at 180°C (350°F) for about 30 seconds to 1 minute — just until the salami edges start to crisp and the cheese softens.Finish & serve:Transfer to a serving board and onto fresh vine leaves (optional), drizzle with honey or a dab of fig jam and finish with a sprig of thyme or micro herbs. Serve immediately while warm.Serving TipThese canapés make a beautiful addition to a charcuterie platter, wedding grazing table, or festive appetiser spread.Recipe & photo compliments of Charlie Wiskin at Charlie Loves To Bake
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