January welcomes a West London event to celebrate the very best in UK cured meats with invitations winging their way to producers who entered what was another hugely successful ‘Summer of Charcuterie’ this year as The Charcuterie Board held what has become the largest independent consumer review of Charcuterie in the UK.
The Board’s lucky producer members will mingle with sponsors Angel Refrigeration, Bizerba, the BPA and The Great British Charcuterie Co, this years review panelists, members of the press and other special guests at an evening of delicious cured meats, fine cheeses, wines and exciting cocktails in the wonderful venue situated below Old Brompton in South Kensington.
As well as seeing the top reviewed products and producers recognised early in the evening attention will then fall on the centre piece of the event as the very first The Charcuterie Board International ‘Silver Stars’ will be announced.
The Stars represent the culmination of a year long, in depth assessment which has seen a group of inspectors seeking out excellence among independent cured meat producers throughout the sector. Seen as the highest possible honour in the field, the launch of this new scheme will see announcements in relation to the UK at the January Gala followed by further announcements for the USA, Canada later in 2022 as the scheme becomes the first truly international award for independent charcuterie makers, recognising the very highest levels of quality in every aspect of the cured meat craft.
The London Gala is the first of what will become three major events for its members held by the Charcuterie Board each year with a Spring and Autumn conference giving producer members and also the Board’s many ‘affiliate’ members, from butchers to farmers and supply and equipment companies, getting together for a shared meal as well as a chance to listen to invited industry speakers, enjoy presentations, discuss the issues of the day and find ways to work successfully together.
After some tremendously difficult times everyone will enjoy raising a glass to a bright future for the Charcuterie sector!