Editor's picks

Keen to cure your own meat? Gourmet Farmer Matthew Evans will save your bacon with his handy tricks on how to make pancetta, prosciutto and black ham.

One of the beautiful things about a salumi plate is that all you have to do is buy an array of anything you want, arrange it nicely and you have a perfect and easy...
“Bacon has always been enjoyed in my household. That is, until I discovered real bacon, and by real bacon I mean good old home-cured. Like most other food that...

Black ham

The classic wet-brined cured ham has a twist in this recipe, where molasses and stout are used to imbue a distinct flavour and colour to the meat. Once cured it...
Ocean trout is not a common fish in Poland. It is, however, quite similar to salmon, which can easily be substituted in this recipe. One of our chefs, Phil,...
Truffle sausages are a variation on the coarsely ground Italian sausage and the French Toulouse. They are, at their pinnacle, minced-up roast, with no emulsifiers...

Cured meat recipes