"London's dining scene has always been big on provenance, but a new breed of restaurants is taking things even further by curing, smoking, and ageing their own meats in-house. Curing and crafting in-house isn't just about chasing flavour, it allows chefs to control the quality of their product, reduce waste, and celebrate nose-to-tail cooking. From silky slices of coppa and spicy nduja to rich pâtés and terrines, these spots are cutting, curing, and serving up some of the city's best hand-made charcuterie."
"ALTA New Northern Spanish grill ALTA, from chef Rob Roy Cameron, is producing what might just be our favourite cured meat in London right now. His cecina - think jamón but made from beef - is made using leftover cuts, coated in coffee, and air-dried until dark and complex, giving it a rich, smoky flavour. Cameron's also turning out txistorra (a cured sausage similar to chorizo) and melting slabs of lardo for good measure."
London restaurants are increasingly curing, smoking, and ageing meats in-house to control quality, reduce waste, and champion nose-to-tail cooking. Manteca in Shoreditch makes all its salumi from whole British rare-breed pigs, offering 13 types including an iconic pistachio-studded mortadella plus prosciutto, bresaola, pancetta, and speck. Michelin-starred Hide in Mayfair cures three house charcuteries—goose with sage and fenugreek, Herdwick lamb with rosemary, and Saddleback pork with fennel seed and black pepper—each hung and sliced on site. ALTA produces coffee-coated, air-dried beef cecina, txistorra, and lardo. The Jugged Hare uses every part of the carcass for whole-animal preparations.
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