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Direct Meats

Knights Farm
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A sheep cannot get up from laying on its back.

Charcuterie French: from chair  'flesh' and cuit  'cooked'

Direct Meats Charcuterie comprises a wide range of cured and smoked hams, salami, chorizos, black puddings and other speciality items. We provide world class Parma ham, Italian salami, Spanish Chorizo and black sausage. We are constantly searching Europe for unique flavours and always strive to support regional farmers and curers to provide the most diverse, and incredibly tasting, range of products possible.

Our Charcuterie products are supplied to several Michelin-starred chefs and we are committed to providing the foremost quality charcuterie that pays homage to the culinary and agricultural heritage of the regions we source from and honour charcuterie traditions that have migrated through history from Britain and Europe into modern gastronomy.

Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Charcuterie is part of the garde manger chef's repertoire; originally intended as a way to preserve meat before the advent of refrigeration, they are prepared today for their flavours derived from the preservation processes.

'In the first century AD, Strabo recorded the import of salted meat from Gaul and the Romans may have been the first to regulate the trade of charcuterie as they wrote laws regulating the proper production of pork joints, but the French have also had some influence. In 15th-century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers. The members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese (brawn). These preservation methods ensured the meats would have longer shelf-lives.'


Cattle consume a third of the world's grain.

Pigs do not have sweat glands, hence they roll in mud to keep themselves cool.