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
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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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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