A very British Summer

When invited to write recipes for Woodall’s Charcuterie, I was pleasantly surprised to find the company is in fact British. I had made the assumption that it would be Spanish or Italian or French! Not so. In their own words the Woodall’s family, have for 8 generations been innovating, using traditional curing and smoking methods to produce delicious British Charcuterie. Today they continue to use the family’s original British recipes and skills mastered since 1828.
Today Woodall’s still carefully select and butcher perfect cuts of British pork. They have created a unique range of air-dried hams and salami. Each having it’s own unique flavour profiles with melt in the mouth textures.

Woodalls brand logo

Woodalls British Charcuterie

Woodalls Charcuterie range

A selection of the Woodalls Charcuterie range

Almost 2 centuries ago, in 1828, the Woodall family began producing and innovating in quality British pork. From her village shop in Waberthwaite, Cumbria, Hannah Woodall used her farmhouse butchery and curing skills to offer a range of products for villagers to enjoy. The meat she produced would sustain local families through the long winter months.

At the beginning of the winter the hams, sausages and bacon would be cooked from fresh and eaten; through the winter the meat would dry out where it was hung in the farmhouses and would be dried and ready to eat by the end of the season. The air-drying process produced products that we now more closely associate with meats from the continent – salami’s and air-dried hams. The traditional way Hannah preserved meat through farmhouse air-drying was largely becoming a lost tradition in Britain.

As Britain industrialized new methods of preservation emerged, such as canning meats and refrigerating which replaced the tradition of air-drying. The Woodall family, however, continued to hand down this age-old skill from one generation to the next through their family of butchers. So Woodall’s grows in strength as a long-standing British brand to be proud of. Working with the charcuterie was a pleasure. I generally felt that rather than re invent the wheel or be obviously Mediterranean, I would stick with what I cook at home during the summer. Classics, such as frittata’s and salads. I always try and make a dessert with the ingredients I have been given so bacon maple syrup pancakes it is! Easy delicious recipes. Perfectly complimenting British summer. I hope you enjoy the Woodall’s collection. Simplistic British home cooking recipes, developed by us at Humble Tart Kitchen using, the wonderfully tasty cuts of Woodall’s Charcuterie. Woodall’s charcuterie is available from their online shop at www.woodallscharcuterie.com.
See you next time!


Donna Holland

Editor of Humble Tart Kitchen for Woodall’s Charcuterie

Humble Tart Kitchen logo

Humble Tart Kitchen

What is charcuterie?
Charcuterie (pronounced “shar-KYOO-ter-ee”) is the art of making sausages and other cured, smoked and preserved meats. In addition to sausages, classic charcuterie items include pâtés, terrines, galantines, ballotines, confit and crèpinettes.

Charcuterie is one of the principal categories of garde manger, which encompasses various classical techniques for preserving foods that date from an era before refrigeration.

Originally, the word charcuterie was used to refer only to products made from pork. But today, the word charcuterie is used to describe any product prepared using these traditional methods, even ones made from poultry, fish, seafood or other meats.

One of the characteristics of charcuterie recipes is its use of forcemeat. But familiar smoked or cured meats such as ham and bacon are technically within the purview of charcuterie.
Principles of Charcuterie
Bacteria cause food spoilage, and charcuterie is all about preserving food. Thus, charcuterie is essentially a collection of techniques that in one way or another seek to limit the growth of the bacteria that cause food spoilage.
In most cases, this involves depriving the bacteria of moisture, and in some cases, oxygen. If the bacteria can’t survive, they can’t make the food go bad.
Salt, the world’s oldest preservative, is therefore one of the main tools in charcuterie. Salt draws moisture out of foods, which makes it more difficult for bacteria to thrive, and it also draws water out of the bacteria themselves, which kills them.



The Recipes:

Created using Woodall’s charcuterie by Donna from the Humble Tart kitchen


Woodall’s Cantaloupe Charcuterie salad

Cool, fresh, summer melon perfectly compliments Woodall’s Charcuterie! A balanced fruity and light salad with the added zing of Balsamic pearls!


Woodalls Cantaloupe Charcuterie salad

Woodalls Cantaloupe Charcuterie salad


Woodall’s Summer Charcuterie Frittata

A firm favourite in my house! I have always cooked Frittata to feed my hungry, noisy family. I change the ingredients with the seasons. Summer is the season to use all those delicious Woodall’s Charcuterie cuts, especially the pancetta and salami! No one will complain as the potatoes bulk it out and make it a hardier dish for the starving hoards! Looks good on the Ochre and Ocre wipeable table cloth too!

Woodall's Summer Charcuterie Frittata before cooking

Woodall’s Summer Charcuterie Frittata before cooking

Woodall's Charcuterie Frittata

Woodall’s Charcuterie Frittata


Woodall’s Pancetta and Golden Syrup all in one pancakes

Sweet and savoury pancakes with British ingredients! Try these fab Woodall’s Pancetta and Golden Syrup all in one pancakes! They got a big thumbs up from my kids!


Woodall's Pancetta and Golden Syrup pancakes

Woodall’s Pancetta and Golden syrup pancakes


We do hope you enjoy making, (& eating!) these recipes! They make the perfect menu for Summer Alfresco dining.



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