A huge congratulations to Hay Charcuterie, Rebel Curing and Ke Nako Biltong for making the top ranked products in each…
News
News
Angel Refrigeration ‘Summer of Charcuterie’ 2020 rankings
October 31, 2020Top Tens Finally! After an amazing Summer of tastings across several months, involving dozens of panelists reviews, hundreds of products…
Angel Refrigeration ‘Summer of Charcuterie’ 2020 – Panelists individual ‘Favourites’
October 31, 2020Here, in the first little taster of the results of our Summer of Charcuterie Review, we can share those products…
Our ‘Summer of Charcuterie’ Review 2020
October 30, 2020Just before we start to unveil the outcome of our ‘summer of Charcuterie’ Review for 2020 we felt it was…
‘Summer of Charcuterie 2020’ Partner – Peacock Salt
October 25, 2020Alongside our main sponsor Angel Refrigeration we would like to extend our gratitude to the wonderful Peacock Salt for being…
Huge Thank You to ‘Summer of Charcuterie’ Main Sponsor Angel Refrigeration
October 24, 2020When we were putting together the ideas of conducting the biggest review of british Charcuterie products ever undertaken in what…
Here come the results of our ‘Summer of Charcuterie’ review!
October 20, 2020I think we can all agree that 2020 has been the strangest of years for all of us. Our own…
A Summer of Charcuterie
June 3, 2020Introducing the ‘Angel Refrigeration Cured Meat Event 2020’ After the various crises that have faced the independent charcuterie sector this…
Old Normal? New Normal? what Normal?
May 28, 2020The current pandemic and ensuing lockdown has been a huge event in terms of impact on every area of our…
Announcement
May 2, 2020We feel it is right to explain some developments regarding the (former) British Cured Meat Awards which, as many of…
Spotlight on – Humidity Solutions
March 19, 2020The Charcuterie Board commercial member Humidity Solutions, is a UK based firm specialising in humidity and temperature control, offering a…
Pack and Slice: Our first working group
March 19, 2020We’re incredibly excited to say that the first of our working groups, which we hope to become a mainstay of…
