When most people think of firing up the barbecue, charcuterie probably isn't the first thing that comes to mind. Burgers, sausages and steaks usually steal the limelight. But we'd argue that cured meat deserves a place on every grill this summer.
Not only can charcuterie become the star of the show, it also acts as an incredible flavour elevator, bringing depth, richness and complexity to everything else cooking over the coals.
Take a pot of mussels, for example. Add a spoonful of Dorset Nduja to the pan as they steam over the fire and, all of a sudden, you have something ridiculously delicious. The spicy, smoky pork melts into the juices, creating a rich broth you'll want plenty of bread to mop up.
If burgers are your thing, try mincing a little Wild Venison Chorizo into your beef. As the burger cooks, the pork fat renders down and the aromatic chillies release their flavour, coating every bite with a glossy warmth that transforms a good burger into a great one.
Cooking fish over fire? Hide a few slices of Fennel & White Pepper Salami inside the cavity alongside some lemon and fresh herbs. The delicate flavour of the fish won't be overwhelmed. Instead, the sweet fennel and gentle spice work alongside the fish, elevating it to beautiful new heights of enjoyment.
Skewers and kebabs are another natural partner for charcuterie. Add chunks of Dorset Chorizo Picante between vegetables and let the flames work their magic. As the chorizo cooks, the seasoned pork fat melts and bastes everything around it. The occasional drip onto the coals sends up little bursts of smoky flavour that no bottled sauce can ever replicate.
And speaking of sauces, if you love condiments as much as we do, you simply must try our Nduja Relish on your next burger. Whether you're cooking pork, venison or beef, the combination is hard to beat. The savoury umami of the meat pairs perfectly with the sweet, fiery kick of the relish. One spoonful quickly becomes two, then three.
Of course, charcuterie doesn't always need to be cooked. A grazing board piled high with British charcuterie makes the perfect starter while the barbecue heats up. But don't be afraid to experiment. Salami crisps beautifully over heat, chorizo brings smoky richness to vegetables, and nduja can transform almost anything it touches.
So next time you're standing by the barbecue, tongs in hand and flames crackling away, remember that some of the best things to come off the grill started life in the curing room.
Happy BBQing.
