A cut above the rest with Hampshire Charcuterie
PUBLISHED: 15:20 12 November 2013 | UPDATED: 15:22 12 November 2013
Marc-Frederic Berry, Boucher-Charcutier-Traiteur extraordinaire has taught our local butchers a new trade that could see them preserving the Hampshire Hog for years to come
Tell us about how you became involved with Hampshire Charcuterie...
Hampshire Fare were looking for a charcuterie expert in order to train their members, I was found via several media publications and was approached and asked if I would be interested in sharing my skills.
And on a wider scale, where did your love of charcuterie stem from?
Right back into my childhood, on receiving my pocket money I would go into town with my two sisters, they would buy pop singles and posters of their idols and I purchased cold meats like Tripe & Elder, French pate, pressed beef and more.
Why is it important for our butchers and farmers to learn this trade?
It is so important to learn this part of the trade as it is a part of our food heritage and our future, until recently we never had a name for it as a collective and now we have with this resurgence adopting the French word for it, ‘Charcuterie’.
Is this campaign unique to Hampshire and if so why do you think that is?
Yes the campaign that Hampshire is undertaking is unique; they are the only collective group that have come together to train, share ideas and produce charcuterie in the UK. They are truly a flagship to both admire and follow.
Tell us about the processes behind charcuterie...
There are too many procedures to try and explain in an answer to the question; however what I can say is you have to be courageous, patient and above all generous with your skill-set and in what you produce. If there were a process to explain it would be to say that you preserve meat through the art of curing, smoking and cooking, or any combination of the three.
How have the local butchers and farmers involved in the scheme coped with learning a new trade?
They have been inspired to set themselves apart from their competitors and reach for boundaries that cannot be equalled in the high street. Their confidence has grown along with their businesses; setting them up to train the next generation whilst benefiting from the support given to them from their customers who seek provenance as well as meat.
What quality differences do you get with locally produced charcuterie?
People who respect the animal enough to make charcuterie set their own standard, it does not get any better than nose to tail eating from a locally reared animal, especially if that animal is a local breed.
Where do you see Hampshire Charcuterie heading in the future?
I see them setting the standard for others to follow whilst ensuring our food heritage is once again placed in a safe place for generations to come.
Tell our readers about where they can purchase Hampshire charcuterie...
That’s easy just check out www.hampshirecharcuterie.co.uk