cured meats

A foreign press headline about biltong caught our attention the other day: ‘Biltong tastes like the lovechild of jerky and prosciutto’ - how funny (and true!) is that! If you don’t have a frame of reference like South Africans do (lucky us!) then that’s a pretty apt description.

Gin has made a huge comeback over the last few years – not that it ever went totally out of fashion mind you, but it’s definitely experienced a ‘ginaisance’ of late. It’s gone from being a fuddy-duddy drink to a hip and happening mixologist’s dream. In the UK alone, the Wine and Spirit Trade Association reports that there are at least 100 British gin brands on the market, which is more than double what there were in 2011; and that last year the Brits bought almost 55 million bottles of gin, which is up 44% from the previous year.

What could possibly be nicer on a hot summer’s day than to sit down to a delicious spread of cold meats and cheeses, freshly baked bread and a glass of crisp chilled white wine? Man’s love of cured meats goes back centuries, although back in time it was driven more by necessity than taste – meat was cured to ensure longevity, particularly on long journeys with infrequent food provision.