INDIE FUDE @ HOME: Irish "Charcuterie" Board
Peter Hannon's, Guanciale
Ummera, Smoked Duck Breast
Gubbeen, Fresh Chorizo & Pepperoni
Connemara Smokehouse, Honey Roast Smoked Salmon
It's not easy to make up a charcuterie plate of Irish products (surprising given all the pigs and cows we have!), so we came up with our own modified version! and boy was it worth it!
A bit of cooking was required to bring out the best of the Chorizo and Guanciale, but the rest were fresh from the packet.
Lets start with the Ummera smoked duck - delicately smoked, moist pink duck meat, with a sweet layer of duck fat. The star.
With roots firmly in Italy, Peter Hannon's cured pig cheek "guanciale" was next up. After slow rendering and crisping, this was simply delicious - succulent, sweet, peppery and herby all at the same time. Mamma Mia!
Onto the Gubbeen duo next. First up - the fresh chorizo, cooked to release a divine paprika rich garlicky oil (we simply mopped that up with a good loaf!). It's great to see a Spanish favourite so successfully made in Ireland. Onto the baby brother - the pepperoni - meaty, smokey, sweet and fatty goodness! Beer fude!
In our final homage to Irish curing, we just had to finish with an old favourite - smoked salmon. This was no ordinary smoked salmon, this was a honey roasted salmon from Connemara Smokehouse - a perfect balance of meatiness, smokiness and sweetness - the sign of great curing!