Skilled Charcuterie Maker needed (London or near abouts)

[fatfoodtaxi]

Hello Folk,
I am on a hunt to find someone special to come and join me in my new exciting venture in London. I am opening a restaurant of which one of the things we will be focusing on is house made charcuterie.
Some of the items I wish to develop are:
Lardo
Venison Brasoala
Salumi
Chorizo

I need to find someone that can either assist in the development and skills required to start, a chef that can come on board in a greater capacity, or someone that can make these for me until we are up and running.
Any feedback or suggestions welcome and greatly appreciated!

Thanks!

[tristar]

Glad to see you here Eliza, welcome to the Forum.

As I said in our earlier correspondence, this forum is a great resource, and full of helpful, knowledgeable people, I am sure that you will find what you are looking for here.

Regards, Richard

[wheels]

...or someone that can make these for me until we are up and running.

Welcome . Forum member Quietwatersfarm is your man for this:

http://www.quietwatersfarm.net/farm-sho ... ie/salumi/

I hope this helps.

Phil

[Richierich]

...or someone that can make these for me until we are up and running.

Welcome . Forum member Quietwatersfarm is your man for this:

http://www.quietwatersfarm.net/farm-sho ... ie/salumi/

I hope this helps.

Phil

QWF would have been my suggestion too.....and if you need a whacky custom smoker designed try Hoggy!!

[fatfoodtaxi]

QWF would have been my suggestion too.....and if you need a whacky custom smoker designed try Hoggy!![/quote]

Hoggy? Sounds intriguing.. Can you elaborate?

Thanks!

[saucisson]

http://forum.sausagemaking.org/viewtopic.php?t=7700

[quietwatersfarm]

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.

[NCPaul]

I think QWF's thoughtful advice shows why this forum recommended him.