Learn how to be a Charcutier..

graham and matt pig head

The awesome folks at Native Breeds are looking for a trainee charcutier to work with them at their headquarters in Gloucestershire.

Overall, Native Breeds are looking for someone who is very interested and committed to learning about making Charcuterie and interested in the values of the company, and are very willing to train and invest in someone who is able to acquire the skills needed. These guys are the best in the trade and working with them in their small team, you will soon learn the ancient skills of curing and preserving. This is a fantastic opportunity to get valuable in the artisanal making rather than the industrial scale of charcuterie.

If you are interested in the job, you can get in touch with them by contacting Graham by email at graham@waddington.net or by getting in touch with us.

Ham

I am really relieved that when we butchered we decided, by minimising the risk and maximising on the reward, we would remove the 3 muscles in the legs and cure them separately.

By doing so we were able to trial a few different styles of cures – one of them wet brine, some others dry, some with fresh herbs (rosemary and juniper) others without anything else except the salt.

The first hams to be ready were the Fruit-fed Mangalitza leg muscles.

The two muscles that were ready were the topside that was cured in juniper and rosemary, and the silverside that was cured and then rolled in black pepper. The topside, being the less fatty muscles of the two had a deep almost purple colour, and had a heady fragrance of the herbs.

The silverside had the added benefit of the fat, and this gave a rich flavour of the meat, which was also helped balance with the pepper.

Now that the rest of the muscles and lardo would have been curing for an additional few weeks over the christmas period, we will have the rest to sample this January. And this means we will be setting up shop in a few markets in London very soon.