Love pates and rillettes? Grace your Cheese or Charcuterie Board with ours, sourced from the award-winning Cornish Charcuterie in Bude. They’re handmade using only the finest, local high welfare meats, fish and poultry, and each jar has a twelve month shelf life, so they’re ideal for popping into a Christmas hamper or a picnic basket.
Do you know the difference between pâtés and rillettes? Pâtés are made of minced pork, are smoother and usually use organ meat, like liver, whereas rillettes use a preservation method similar to confit where the meat is seasoned then slow cooked in fat. They are generally coarser and use meat from the leg, thigh, shoulder or rib. Most pâtés are between 15 – 35% meat, but Cornish Charcuterie Salmon Pate is 55% Salmon, its Duck Rillette with Cranberries and Grand Marnier contains 69% shredded duck leg meat, and its Pork Rillette with Horseradish and Dill uses 69% free range Cornish Lop Pork.
If you’re struggling to find new ways to pimp up your poultry or add a bit of magic to your meat, then look no further. We’ve discovered the most flavoursome sauces from SA; everything from Bourguignon and Coq Au Vin to Port & Blackcurrant or Peppercorn & Tennessee Whisky, for an added punch.
If you love a Sunday Roast then you might want to give the gravy (or the mashed potato) an extra kick with Caramelised Onion Confit from The Carved Angel, or how about The Carved Angel’s best-selling Gunpowder Pickle, which adds an explosion of flavour to roast chicken, stir fried prawns, vegetables, noodles or rice?
Finally, there’s Ketchup … but not as we know it! There’s nothing else quite like Mustchup sauces from Salter’s on the market. A delicious blend of mustards (English, Grain, Yellow & Dijon), fresh tomato sauce and various levels of jalapeno and habanero based chilli (Kick, Bad Boy Kick and the Big Kick).