Home-cured Charcuterie Recipe
Goose with sage & fenugreek; Herdwick lamb with rosemary; Saddleback pork with fennel seed & black pepper; A selection of all three
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Ingredients
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Charcuterie Ingredients
Method
Curing Directions
- 1
- 2
Cure the Goose
Rub the cure mixture all over the goose breast, ensuring it's fully coated. Place it in a resealable bag and refrigerate for 5 days, turning it every day.
- 3
Cure the Lamb
Repeat the process for the Herdwick lamb, using the rosemary in place of sage. Rub the cure mixture, seal in a bag, and refrigerate for 5 days, turning daily.
- 4
Cure the Pork
For the Saddleback pork, rub the cure mixture with fennel seeds and black pepper. Place in a bag and refrigerate for 5 days, ensuring to turn daily.
- 5
Rinse and Dry
After curing, remove each meat from the bags, rinse under cold water, and pat dry with paper towels.
- 6
Air Dry
Hang the cured meats in a cool, dry place (ideally around 10-15°C) for 2-3 weeks until they are firm to the touch.
- 7
Slice and Serve
Once the meats are dried, slice thinly and serve as a selection on a charcuterie board.
