Championing British charcuterie
Charcuterie may not always be associated with being a traditional British product, but Woodall’s Charcuterie is altering this perception.
Colin Woodall, master curer from the company, alongside executive development chef Simon Woods, were on hand at the Farm Shop & Deli Show on Tuesday 19 April to demonstrate British charcuterie.
“Everybody thinks it’s a Continental product,” said Woodall, who believes that charcuterie in the country is a growing market. “We’ve (Britain) always made charcuterie, if you go back far enough to find it.”
The Woodall family first began making the dried meat products in 1828 in Cumbria, where Hannah Woodall developed her butchery and curing skills to offer a range of products to her neighbours. Now, Woodall claimed, his family business is the first in the UK to market the dried meat as charcuterie.
The Farm Shop & Deli Show at Birmingham’s NEC offered the company a platform to showcase three new salamis by creating three lunchtime pizzettas.
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- Farm Shop & Deli Show
- Woodall's Charcuterie
- Colin Woodall
- Simon Woods
- Hannah Woodall
01 - 03 March, 2017
02 March, 2017
Meat & Poultry Processing Awards
08 March, 2017
The UK food supply chain: sector developments, the impact of Bre
13 - 19 March, 2017
National Butchers’ Week