The new awards took place in August 2018 at Blenheim Palace with a prestigious panel of judges and food industry experts, including Henrietta Green, John Gower, Prue Leith, Xanthe Clay & many more…

Chris Wildman, owner of Wildman Charcuterie, says: “We were thrilled to win a Gold for our Craven Longhorn Bresaola, especially as it is a completely home produced product. Our Craven Longhorn cattle are born and bred on the Limestone Pastures around Malham in the Yorkshire Dales. So we know the provenance is impeccable and a true farm to fork product.”

The results of this year’s awards at Blenheim Palace proved that British Charcuterie is thriving and more than ever appreciated throughout the country.

“We’re delighted at the quality and number of entries for the first British Charcuterie Awards and astonished by the quantity of British businesses – producers, farmers, butchers & chefs – making great Charcuterie. Roll on 2019!” Henrietta Green & Charlotte Sharpe-Neal co-founders of the British Charcuterie Awards.

Welcome to the home of Yorkshire Chorizo – Town End Farm Shop & Tearoom in Airton just 1 mile from our artisan butchery and charcuterie.  Please call in and sample our Chorizo and lots of other local goodies.

 Town End Farm Shop, Airton, Nr Malham, Skipton, BD23 4BE

01729-830902  www.townendfarmshop.co.uk

Charcuterie Bling! Hogroast at Malham Show and the new Butchery & Charcuterie building here on the farm all featured in the recent episode of The Dales on ITV with Ade Edmondson.

More info about The Dales Series 2 on The Welcome to Yorkshire website here.

Hogroast information and photos on the Wildman Hogroast website here.

You can buy Yorkshire Chorizo from Paganum the Online Farmers Market here www.paganum.co.uk

After many experiments we now have an authentic tasting Chorizo, made from only the finest free range British pork and using a traditional Spanish recipe, smoked paprika, spices, real hog casings, curing salts, tender loving care and patience.

The Chorizo is cured for 3 weeks in a temperature and humidity controlled curing room to produce great tasting Yorkshire charcuterie.

Available as a fully cured, ready to eat Chorizo (cured for 3 weeks) available in Original, Garlic or Picante varieties….

After talking about Pigs & Farming in general over coffee and croissants a whole discussion evolved around rare breeds and outdoor reared British Pork.   Once I dismounted my “high horse” we started the course by looking at the anatomy of a side of pork followed by some knife skills including the different methods of using a steel and keeping those knifes sharp.

Once we had removed the shoulder and boned out, it was onto the sausage making part of the day, everyone diced and minced there shoulder and prepared to invent their very own unique sausage recipe.

The vast selection of ingredients to choose from included 6 different styles of beer, a mixture of freshly prepared breadcrumbs, spices including cumin, ground white pepper, black pepper, cayenne & paprika, herbs from coriander, parsley, chive & sage and different sugars and honey.  Finely chopped leeks or shallots and a selection of fruit from apple, cranberries, dried apricot and even Yorkshire Rhubarb to name a few.

Finally everyone had a go at filling sausages using traditional casings (sausage skins) and a lesson in sausage linking with some fantastic results.

Some of the sausage creations on the day :-

• Meantime Pilsner, sage & onion
• Meantime Pilsner, Henderson Relish, onion & chive
• Beer, leek, cranberry & coriander
• Leek & apricot
• Herby Pils, onion, leek, sage & thyme
• Yorkshire pork & rhubarb
• and a few more weird & wonderful concoctions

Lunch was of course some Malhamdale Pork Sausages and mash with a gorgeous gravy, all expertly prepared by resident chef’s Simon & Russ.  If your interested in this Butchery & Sausage Making course the next one will be in early 2012.