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Basic 2:1 Brine Cure Tutorial
November 17, 2019You do not have a suitable type of membership to access this page.
Basic ‘Measured Dry Cure’ Bacon Tutorial
November 17, 2019You do not have a suitable type of membership to access this page.
Producer Profile – Duchy Charcuterie
November 16, 2019In the first of our regular ‘Producer Profile’ features The Charcuterie Board’s John Gower has a closer look at Duchy…
‘Producer Profiles’ feature
November 4, 2019As part of the new services to Producer Members we have launched a ‘Producer Profile’ feature where we focus on…
Inaugural ‘The Charcuterie Board Silver Stars’ scheme for producers announced for 2020
October 25, 2019As part of The Charcuterie Boards work to promote the very best of our craft, we are pleased to announce…
The Charcuterie Board launch confirmed for Monday 4th November
October 15, 2019After a long time in development and as a result of much discussion throughout the world with charcuterie producers, consultants,…
National Charcuterie Week
October 9, 2019The Charcuterie Board invites its members to join in with celebrating its ‘National Charcuterie Week’ across the UK to celebrate…
