Speciality Food Magazine - May 2025

itself. Even the Southwestern Coastal breeze plays a part in its beauty. The hampasses through a number of chambers, says Jesus, each for a different length of time and at a different humidity, until it reaches its final destination – a drying room with open windows, where it will rest for 3.5-4.5 years, kissed by the warm Spanish air. specialityfoodmagazine.com 19 STOCK CHECK SERIOUS PIG SNACKALAMI – CLASSIC The best British pork from Kent transformed into snackable salami sticks, styled to a French recipe and flavoured with garlic and pepper. High in protein, low carb and gluten-free. seriouspig.co.uk SUNDAY CHARCUTERIE COPPA The very finest rare breed, high welfare pork, cured and seasoned in small batches to a melt-in-the- mouth finish. sundaycharcuterie.co.uk It really is a labour of love. One that begins with the pigs themselves. “They grow free-range, not in farms,” says Jesus. “So they have access to acres and acres of land. And another important thing, that not even some people in Spain know properly, is the breed of pig. The best Iberico ham is 100% acorn fed (Iberico de Bellotta). That means the mother and father are MARSH PIG NDUJA SALAMI Handmade fiery soft, spreadable salami, made with 100% free-range East Anglian pork. Free from gluten, wheat and lactose. marshpig.co.uk Iberian breed with full traceability. If it’s 50%, the mother is Iberian breed, and the father is Duroc and acorn fed.” There are four protected regions in Spain for the production of Jamon Iberico – Pedroches and Jabulgo being the best known, with bigger marketing budgets behind them. Jesus’ favourite is from the Extremadura region. “For me, it strikes the right balance between the North and the South and I know I ampaying for the product, not the marketing!” Beyond Jamon Iberico, Jesus says retailers should paymore attention when buying chorizo. “Most chorizo in the UK is a cheap chorizo,” he explains, saying the real deal should also be made usingmeat from the Iberian pig. ‘Real’ chorizo has a different flavour entirely. “It’s never hot,” he continues. “If you have chorizo that is hot, it is not Iberico.” What you should find, in the genuine article, is amixture of finely cut fat andmeat, which is cured for a short amount of time with paprika and perhaps a few other spices. It should not, Jesus adds, taste overly salty. “Salt masks a good product. It should be about enjoying the special taste of the meat and the paprika.” The most important thing when selling any charcuterie, Jesus says, is reminding customers to bring it out of the fridge 45 minutes to an hour before serving to allow all of its flavours to come alive. Your tasting samples on the counter should get the same treatment. LECALE HARVEST PORK RILLETTES Chef-made in small batches in Northern Ireland, using the best quality pork. This tasty product is ambient, with a 12 month shelf life. lecaleharvest.co.uk