• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
the Salt Cured Pig logo

The Charcuterie Board

  • News
    • Latest News
    • Producer Profiles
  • Recipes
    • Recipes
    • Submit a Recipe
  • Events
    • All Events
    • The Charcuterie Board Events
  • Forums
    • Tutorials
    • Forum Public Area
    • Resources Library
    • Charcuterie Pig Sales – In association with the British Pig Association
    • Working Groups
  • Get involved!
    • Producer Membership
    • Affiliate Membership
    • FREE Public Membership!
  • Shop
  • Log in
Home > Charcuterie Recipes

Pork

  • Bacon & hams
  • Dried whole muscle
  • Fresh sausage
  • Pate & terrines
  • Pickled & potted meats
  • Salami & dried sausage
Easy
Dried whole muscle

Nutmeg and Mace Lonzino 0 (0)

By Marcus Schnell
(0)
Easy
Fresh sausage

‘Honey Roast’ English Sausage 0 (0)

By John Gower
(0)
Easy
Dried whole muscle

Espelette lonzino 0 (0)

By Marcus Schnell
(0)
Hard
Pate & terrines

Parisian Pork Liver Terrine 4.7 (3)

By Laurence Mate
(3)
Easy
Pate & terrines

Manteca Rustica 0 (0)

By John Gower
(0)
Medium
Salami & dried sausage

Nduja 3.3 (3)

By Laurence Mate
(3)
Easy
Dried whole muscle

Semi dried Pancetta Tesa 0 (0)

By Marcus Schnell
(0)
Easy
Bacon & hams

Simple Canadian Bacon (back bacon) 0 (0)

By Marcus Schnell
(0)
Medium
Dried whole muscle

Simple EQ ‘Prosciutto’ Style Ham 0 (0)

By John Gower
(0)
Easy
Bacon & hams

Easy Basic Bacon 5 (1)

By John Gower
(1)
Easy
Fresh sausage

Classic Herb Banger 0 (0)

By John Gower
(0)

Footer

Twitter icon
Facebook icon
  • ‘The Charcuterie Board’ & ‘The Salt Cured Pig’
  • FAQs
  • Contact Us
  • Privacy Policy
  • Advertising & Sponsorship

'The Charcuterie Board' is a registered trademark of QW International Ltd trademark number: UK00003407847.
'The Charcuterie Board' is a trading name of QW International Limited Company number 11657319.
Copyright © 2023.

Change Location
Find awesome listings near you!

Withdraw Funds

$