There was another amazing level of entries to the 2022 Summer of Charcuterie, which saw our independent review panel sample an incredible range of products. One thing all our panelists agreed on was the fact that this year saw a clear and significant step up in quality across the board in terms of the products now being made by the UK’s independent charcuterie producers. Results of the 2022 Review can be found here
Recognition of those producers whose products were most favoured and rated most highly across the board also sees a very special mention to Marc Dennis, of Duchy Charcuterie. Marc’s Coppa scored the most highly with every panellist and his range of products were so highly regarded that Duchy Charcuterie were, once again, the top rated producer in the 2022 event.
One of the standouts from the 2022 Summer of Charcuterie review was the diversity of products now on offer from UK producers. Interestingly, there was a clear rise in the popularity of spreadable salami, with exceptional quality sobrasada being entered by several producers (along with the, now well established favourite, n’duja). Added to this was the new Tempus No.8 spreadable spiced salami, which presents itself as an adaptable and flexible recipe ingredient, as well as a delicious product in itself!
The snacking category was once again dominated by the exceptional TCB producer members Kenako Billtong, who once again wowed panelists with examples of just how incredibly tasty well made billtong could be, combining astounding juiciness for a dried product and packing huge flavour.
From 2023 onward The Summer of Charcuterie will be organised in a new format, beginning earlier in the year and with the reviews being undertaken in a more condensed timeframe. From now on, entries will be opened in March with all sampling and reviews undertaken in April and May, followed by formal announcement of results, the rewarding of certificates, trophies and rosettes being announced in June each year.
This will give producers more value in terms of promotion during the summer season and allow the summer of charcuterie to become a permanent fixture in the cured meat calendar from its roots as an adhoc event, created during the pandemic lockdowns.
There is also more exciting news, as The Summer of Charcuterie reviews go international in 2023 with details of a SoC USA following shortly.
