The many different cuts of the pig have widely varying flavours, textures and fat contents, making them suitable for very particular types of charcuterie.
Here are some of the cuts that we use when making our whole muscle charcuterie:
4 Coppa (Neck, Collar or Nape): The Coppa is the muscle that forms the neck of the pig and runs back as far as the first few ribs. This is a nicely marbled cut, with the fat lending crucial texture and flavour.
6 Lombo (Lonza or Loin): Much leaner than the Coppa, the Loin is what we use to make our famous Lonza. The combination of reduced fat and a mix of spices makes for a more vibrant and zesty charcuterie. The loin is also the cut we use to produce our back bacon.
2 Guanciale (Cheek): A fatty cut. Cured, unsmoked Guanciale is what is used, along with Pecorino and eggs, in a proper Carbonara. We make this in limited edition batches - look out for it next time!
9 Pancetta (Belly): Our Pancetta uses the same belly cut that we use for our streaky bacon, but we air-dry it for a full three months to produce a charcuterie that’s ready to eat without cooking. One of our absolute favouties.
8 Lardo (Lard): Cured pork back fat, originally hailing from Tuscany. We have only experimented with on a small scale so far, supplying small batches on to high end chefs.
These last three products have been special editions for our charcuterie subscribers, or at the request of particular customers, and have not yet made it onto our retail website.
Would you like to try them? Let us know by getting in touch via the website.