Charcuterie & Cured Meats

Charcuterie & Cured Meats

A celebration of time, tradition, and craft. The Charcuterie & Cured Meats pantry brings an intense depth of savoury flavour, delicate spice, and melt-in-the-mouth texture to the table. From the buttery richness of air-dried ham and the robust, garlic-laced punch of Spanish chorizo to the silky elegance of delicately spiced salumi, these preserved masterpieces add instant sophistication to a grazing board, melt beautifully into rustic sauces, or elevate a simple sandwich into a culinary masterpiece.

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Exploring the Charcuterie & Cured Meats Pantry

The art of curing meat is one of humanity’s oldest culinary triumphs, transforming simple cuts into concentrated flavor bombs through salt, air, time, and smoke. This category is essential for moments when you want to build complex, unapologetically savoury profiles with minimal preparation.

  • The Air-Dried Elegance: Delicately sliced staples like Prosciutto di Parma, Jamón Serrano, and Bresaola offer an exquisite balance of salt and subtle sweetness. Their fine fat content melts upon contact with room-temperature ingredients, making them peerless accompaniments to fresh figs, pecorino cheese, or draped over a warm, bubbling pizza just out of the oven.
  • The Fermented & Spiced Sausages: Hard-cured salumi and traditional chorizo bring a punchy, robust character. Infused with paprika, fennel seed, chilli, or cracked black pepper, these cured sausages provide a fantastic textural chew and an oil that renders down beautifully when gently warmed in a pan to start a base for stews and beans.
  • The Cooked & Terrined Classics: From rustic French pâtés and smooth rillettes to delicately spiced mortadella, these richer, spreadable, or sliceable options anchor any classic board. They demand nothing more than a rustic loaf of crusty sourdough, a sharp cornichon, and a dollop of coarse mustard.

A Chef's Guide to Storage & Prep

Cured meats are stable, but they are living products that require proper handling to maintain their texture, aroma, and delicate fats:

  • The Room Temperature Rule: Never serve charcuterie straight from the fridge. Letting whole-muscle cuts and sliced salumi sit at room temperature for 15 to 20 minutes before eating allows the natural fats to soften, unlocking their full aroma and complex flavour notes.
  • Breathable Storage: Avoid wrapping cured meats tightly in plastic film, which traps moisture and causes them to sweat and spoil. Instead, store them wrapped in greaseproof butcher's paper or inside a breathable paper bag in the coldest part of your refrigerator.
  • Slice on Demand: Whenever possible, buy whole pieces rather than pre-sliced packets. Slicing cured meats thinly just before serving preserves their moisture and prevents the edges from drying out and oxidizing in the air.

Explore Other Categories

Bakery Baking Essentials Brassicas Bulbs & Alliums Butcher's Meat Charcuterie & Cured Meats Condiments Dairy & Eggs Dried Fruits Dried Fungi Elemental Ingredients Fats & Oils Fish & Seafood Flours & Starches Foraged & Wild Fresh Baking Fresh Fruits Fresh Herbs Grains & Pulses Nightshades Nuts & Seeds Pasta & Noodles Pickles & Ferments Root Vegetables Spices Sugars Tinned & Jarred Vine Vegetables Wines & Spirits

A-Z Index

A +
Allspice Berries Almonds (Flakes) Apples
B +
Baking Powder Bay Leaves Beef Chuck Beef Mince Beef Short Rib Beef Tenderloin Beef Topside Beetroots Black Pepper Black Peppercorns Blackcurrant Jam Bramley Apples Brown Onion
C +
Candied Orange Peel Caraway Seeds Carrots Caster Sugar Celeriac Chanterelle Mushrooms Chicken Breasts Chicken Thighs Chopped Tomatoes (Tin) Cinnamon (Ground) Cinnamon Stick Clarified Butter Cloves Cocoa Powder Conchiglie Pasta Cornflour Crayfish Tails (cooked and peeled) Cucumber Curd Cheese (Twaróg) Curry Powder
D +
Dark Chocolate (70%) Dark Rye Flour Dijon Mustard Double Cream Dried Forest Mushrooms Dried Marjoram Dried White Beans Duck (whole)
E +
Eggs Emmental Cheese
F +
Fine Breadcrumbs Fine Egg Noodles Flat-leaf Parsley Floury Potatoes Fresh Basil Fresh Chives Fresh Dill Fresh Dill Crowns Fresh Lovage Fresh Sorrel Fresh Yeast Fusilli Pasta
G +
Garlic Bulb Garlic cloves Ginger (Ground) Grated horseradish
H +
Honey Horseradish Root
I +
Ice Cold Water Icing Sugar
J +
Juniper Berries
K +
Kajmak (Dulce de Leche) Kaszanka (Polish black pudding) Kefir
L +
Lard Leek Lemon Lemon Juice Ligol Apples Łazanki (Quadretti) pasta
M +
Marinated Forest Mushrooms Mayonnaise Milk Mustard Seeds
N +
New Potatoes
O +
Oak, Cherry, or Grape Leaves Ogórek Kiszony (Sour Brined Cucumber) Olive Oil Orange Zest Oranges
P +
Parsley Root Pearl Barley Pears Peas (Tin) Plain Flour Polish Smoked Sausage Poppy Seeds Pork Belly Pork Loin (boneless) Pork Mince Pork Neck Pork Ribs Pork Ribs (Smoked) Pork Shoulder Potato Starch Prunes (Pitted) Pumpkin
R +
Radishes Raisins Rapeseed Oil Red Bell Peppers Red Kidney Beans (Tin) Red Wine (Dry) Ridge / Ground Cucumbers Rustic Bread Rye Bread
S +
Salt Sauerkraut (Kapusta Kiszona) Savoy Cabbage Sea Salt Shallots Smoked Bacon Smoked Paprika Sour Cream Sparkling Water Spring Onions Stale White Bread Strawberries Strong Wheat Flour (Bread Flour) Sweet Paprika (Noble Sweet) Sweetcorn (Tin) Szara Reneta (Grey Reinette)
T +
Tomato Passata Tomato Puree Tomatoes (Vine-Ripened) Turkey Neck
U +
Unsalted Butter
V +
Vanilla Extract Vanilla Pods Veal Loin Vegetable Oil Vodka
W +
Walnuts (halves) Water Waxy Potatoes White Cabbage White Pepper White Rice (short-grain) White Sausage (Raw) White Wine (Dry) White Wine Vinegar Whole Chicken Wild Blueberries
Y +
Young White Cabbage Young beets with greens (untrimmed)
Z +
Zakwas Pszenny (Sour Wheat Starter) Zakwas z Buraków (Fermented Beetroot Juice / Beet Kvass) Zakwas Żytni (Rye Starter) Zander Fillets