Thanks for all the recommendations guys!
Eliza, I think you spoke to someone here, sorry I have been snowed under at a Public Inquiry for a few weeks so haven’t been able to get back to you myself.
I think what you want to do sounds great, with certain caveats.
Making good charcuterie takes time, learning how to make good charcuterie takes even longer. When you add in the retail sale angle it also becomes fairly complicated for perfectly good public safety reasons.
I would recommend finding a good authentic maker who is already up and running (there are a few of us out there
) to get you set up and then try your hand without the pressure of needing your first efforts to be saleable/top quality product.
We have run small courses and will continue to do this for those who are serious about getting into charcuterie. When I say courses they are quite informal and focus on what those attending are keen to make.
We have also made products for delis and restaurants for whom we devise a recipe and style so it’s unique to your menu or charcuterie plate. This again takes time to produce and cure initially but then can run as long as required.
We can talk about any of these options if you want, but I cannot emphasise forward planning of your lead in’s enough. Failure to do this is why so many places sell the same old mass produced, imported, salumi...it’s easy and readily available.