An interview with local farmer Naomi Bugg, who tells us just what makes her outdoor reared, native breed pigs so special.
Makes enough for 2 batches of 24 dough balls.
500g strong white bread flour
1 tsp salt flakes
½ tsp sugar
1 x 7 g sachet of dried yeast
Heat oven to 180 degrees
Put flour + salt in large bowl, making a central well
Add yeast to 325ml lukewarm water, mix well and leave for a few minutes
Pour yeast mix into well and mix in flour
Draw into a ball and knead for 10 minutes on a lightly floured surface. V hard work!!
Put in lightly oiled bowl in a warm place to prove for 45 minutes. It should double in size
Split dough in half, freezing half for another occasion
Roll out remaining dough into a sausage shape and divide into 24 pieces
Flatten each piece and insert salami +/- 1 cm cube mozzarella. Roll into ball to cover filling
Place balls on lightly oiled baking sheet approx 1 cm apart – heart shape if you are feeling in a Valentine’s mood
Bake in oven for around 10 minutes until golden brown
Whether you rear your own animals or just want the pleasure of frying your own bacon, our practical one-day charcuterie course will give you the confidence and know-how to create truly delicious and safe cured meats at home.
Led by The Real Cure's award-winning Head Charcutier and company founder James Smart, you will learn the key techniques of curing, fermenting and smoking, with plenty to taste and try along the way.
Taking place at Tisbury Cookery Studios, the day begins with Real Cure bacon rolls (of course) and coffee and includes a lunch of charcuterie (what else?!), local cheese and antipasti. You'll also take home your very own cured bacon and trout plus we'll post your chorizo to you 6 weeks later.
The Fontmell's Head Chef Tom Shaw chats to Food Magazine about their new charcuterie sharing boards made with The Real Cure's charcuterie...
Company founder James treated festival goers to a special salami demo at this year's Cheese Festival in Sturminster Newton. Audience members at the Mousetrap Theatre learnt how The Real Cure uses age old techniques such as smoking and curing to create our award winning British charcuterie including salamis, chorizos and air dried hams.
And the results are in....We've been awarded Great Taste Stars across 3 different products in the 2017 Great Taste Awards! 🎉🎖️🙌
Dorset Chorizo Picante and Wild Venison Pepperoni both scooped up 1 star apiece with our Cold Smoked Piddle Trout taking the 2 star crown. Here's some of what they had to say...
"Stunning colour. Caramel tones from the muscovado, beautifully balanced. A treat. Delicate smoke, well judged, a fine product." Cold Smoked Piddle Trout
These products now join our other Great Taste Award winning British charcuterie including Sloe & Garlic Venison Salami and our Venison Chorizo. Incredibly proud of everyone who's been involved in The Real Cure over the last 3 years and a massive thank you to our customers, friends and supporters.
Follow the link for the full write up...
Excited to announce we've been added to the Dorset food line up at Camp Bestival this year! Find us in the Farmers Market zone, where we'll be serving British charcuterie sharing boards with fresh bread, pickles and antipasti.
The line up so far...
Blue Vinny & Fig Salami
Wild Venison Chorizo
Special guests to be announced!
If, like us, you find it hard to let a food documentary pass you by, you might be interested in The Secrets of Your Food on BBC Two. The documentary explores why we eat what we eat, and what effect it has on our bodies. With more choice than ever when it comes to food, it provides some interesting results of eating red meat among a host of other traditional diet staples, like bread, milk and grains.
Well worth a watch...