A Guide to Continental Meats
Cured meats are a cornerstone of the European diet. These delicacies, often enjoyed as part of a charcuterie board, offer a taste of tradition from across the continent. Countries all around the world cure meat in different ways - from cured reindeer and Pinnekjøtt often eaten at Christmas in Norway to Mongolian air-dried donkey. Our range showcases the very best of continental meats from Italy, Spain and Germany.
![a selection of continential meats and cheeses](http://www.dukeshill.co.uk/cdn/shop/articles/Charcuterie_Cheese_Board_Selection_02.jpg?v=1721214243&width=1100)
What Is Cured Meat?
Cured meats have been a staple in European cuisine for centuries, developed as a way to extend the shelf life of the meat. Before the invention of refrigeration, curing was essential to preserve meat and prevent spoilage. Techniques such as salting, smoking, drying and ageing meat prevent the growth of bacteria and mould, allowing the meat to be stored for longer periods when fresh food is scarce.
These preservation processes also intensify the flavours, which gives us the delicious continental meats that we love to eat.
Cured Meats From Italy
![](http://www.dukeshill.co.uk/cdn/shop/files/Sliced_Bresaola_Close_Up_-_For_Web.jpg?v=1721213955)
Bresaola
This method of dry-curing beef originates from the Valtellina region in northern Italy and produces a continental meat known for its ruby red colour and robust flavour. Bresaola is lean with little fat running through it. It’s usually served thinly sliced, sometimes drizzled with olive oil and lemon juice or with shaved Parmesan - like a carpaccio. The striking colour and unique flavour of bresaola make it the perfect choice for a grazing platter. You could also enjoy this cured meat from Italy by creating a salad with thin slices of bresaola, rocket-shaved Parmesan and cherry tomatoes. Drizzle with olive oil and balsamic vinegar for a simple yet elegant dish. Pair with a light red wine like Pinot Noir or a crisp white wine such as Sauvignon Blanc.
![](http://www.dukeshill.co.uk/cdn/shop/files/Sliced-Porchetta.jpg?v=1721214025)
Porchetta
Porchetta is a traditional Italian roast belly and loin of pork, highly seasoned with sage, garlic, rosemary, fennel and other herbs before being rolled and tied up. Unlike other continental meats, porchetta is usually cooked first, creating crunchy crackling and succulent layers of pork inside. It is often served hot as a main dish or with some sort of bread and has a rich taste and aromatic spices making it a stand-out choice for special occasions. On the charcuterie board, porchetta is served thinly sliced and looks interesting with its tell-tale swirl of aromatics running through the meat. Prepare a hearty sandwich with slices of porchetta, rocket and a dollop of aioli on ciabatta bread. Complement this continental meat with a robust red wine like Chianti or a sparkling wine.
German Cured Meats
![](http://www.dukeshill.co.uk/cdn/shop/files/Kassler1.jpg?v=1721214069)
Kassler
German cured meats are equally delicious, including this famous, smoked pork loin. The tender texture of kassler comes from the brine the pork receives before being smoked, which also serves as an additional way to inject more flavour into the meat. Delicious hot or cold, kassler is traditionally eaten with sauerkraut, creamy mashed potatoes, pickles and a big dollop of mustard - the ultimate German comfort food. It’s such a useful meat to have at home - it offers distinctive smokiness to any dish. Enjoy this continental meat with a German beer like Pilsner or a Riesling wine.
Cured Meat From Spain
![](http://www.dukeshill.co.uk/cdn/shop/files/lomo.jpg?v=1721214109)
Lomo
This Spanish-cured pork loin is known for its tender texture and mild flavour. The provenance of Teruel in Aragon has a reputation for its high quality of cured meats, the region is perfect for curing due to its altitude, climate and suitability for cattle rearing. The blushing pink colour comes from the spices that are added before it’s air-dried; predominantly paprika, garlic and oregano. Lomo is often served thinly sliced on a tapas platter. Pair thin slices with marinated olives, almonds, roasted red pepper and manchego cheese. Serve with crusty bread and match with a Spanish red wine such as Tempranillo or a dry Sherry.
Continental Meat From Romania
![](http://www.dukeshill.co.uk/cdn/shop/files/Pastrami_2016.jpg?v=1721214149)
Pastrami
Pastrami was first created by Romanian Jews as a way to preserve beef. They would cure beef brisket in salt and spices, soaking it for a lengthy time before steaming and smoking preserve it. It grew in popularity when Jewish people brought it to New York and quickly became a staple in delis and diners throughout the city. The end result is a continental meat that is tender and juicy beef with a generous peppery flavour that can be effortlessly flaked apart. It’s typically served in a rye bread sandwich with mustard, pickles and sauerkraut. DukesHill's Pastrami is made using locally sourced British beef, ensuring the highest quality and welfare. We use lean cuts of beef for a tender and succulent texture. Make a classic Reuben sandwich with pastrami, Swiss cheese, sauerkraut, and Russian dressing on rye bread. Grill until the cheese melts and the bread is crispy and pair with a dark beer like a stout or a smoky whisky.
Creating A Continental Meat Charcuterie Board
A charcuterie board is an excellent way to showcase the diversity and richness of continental meats. Here’s how to create a stunning charcuterie board:
The Meat Accompaniments
- Crackers and bread - Offer an assortment of crackers and slices of baguette.
- Fruit and nuts - Add grapes, figs, dried apricots and a selection of nuts.
- Condiments - Include mustard, honey, and fig chutney for added flavour.
Tips for a continental meat platter:
- Presentation - Lay out the meats in an aesthetically pleasing manner, ensuring a balance of colours and textures.
- Use fresh herbs - Garnish the board with fresh rosemary, thyme, or basil.
- Provide utensils - Offer small tongs or forks for guests to help themselves
How to cook with cured meats
With complex and rich flavours, you don’t need to add much continental meat to your food - a little goes a long way. Bear in mind that these continental meats are often saltier, so you may need to adjust the seasoning in your food or perhaps add a little dairy to counteract the saltiness. It helps to slice or chop the meat thinly to distribute it evenly in your food. You can add the meat either at the start of the dish to add baseline flavour and complexity to your dish, or at the end as a garnish to season.
Here are some dishes that we love to add continental meats:
- Use prosciutto to wrap fish, pork tenderloin, chicken or vegetables such as asparagus and roast until crispy.
- Add pancetta or guanciale to create a rich carbonara pasta with egg yolk, Parmesan and black pepper.
- Adorn pizza and flatbread with thinly sliced continental meats such as prosciutto, lomo or porchetta.
- Add kassler to soups or cassoulet for a deep, rich smoky flavour.
- Add chorizo to stews, pasta or soups at the start of cooking to let the oils release into the sauce.
Discover our expertly curated charcuterie selections offering the best continental meats
![Charcuterie Selection - DukesHill](http://www.dukeshill.co.uk/cdn/shop/products/charcuterie-selection-2018.jpg?v=1690310630&width=1946)
DukesHill
Charcuterie Selection
![Charcuterie Selection - DukesHill](http://www.dukeshill.co.uk/cdn/shop/products/charcuterie-selection-2018.jpg?v=1690310630&width=1445)
![Charcuterie Selection](http://www.dukeshill.co.uk/cdn/shop/files/Pastrami_PASR_020d8539-22d6-4093-8de6-ba1e856a8e9e.jpg?v=1691754936&width=1445)
![Charcuterie Selection](http://www.dukeshill.co.uk/cdn/shop/files/sliced_porchetta_0e8f48b5-65f0-4235-ba0f-d86b5b8b0687.jpg?v=1691754936&width=1445)
![Charcuterie Selection](http://www.dukeshill.co.uk/cdn/shop/files/bresaola_e45345f9-b2c1-455c-be68-5eef3d23c4ce.jpg?v=1691754936&width=1445)
![Charcuterie Selection](http://www.dukeshill.co.uk/cdn/shop/files/lomo_4515c884-87f2-4ee6-a40a-23036f8291c6.jpg?v=1691754936&width=1445)
![Artisan Charcuterie & Cheese Platter - DukesHill](http://www.dukeshill.co.uk/cdn/shop/products/134458_SELACC-charcuterie-platter.jpg?v=1690310937&width=1946)
DukesHill
Artisan Charcuterie & Cheese Platter
![Artisan Charcuterie & Cheese Platter - DukesHill](http://www.dukeshill.co.uk/cdn/shop/products/134458_SELACC-charcuterie-platter.jpg?v=1690310937&width=1445)
![Artisan Charcuterie & Cheese Platter](http://www.dukeshill.co.uk/cdn/shop/files/damson-fruit-cheese-20_fe890fd6-9fdc-4697-8a10-5c464543d675.jpg?v=1691756524&width=1445)
![Artisan Charcuterie & Cheese Platter](http://www.dukeshill.co.uk/cdn/shop/files/bresaola_db94fa28-309a-4b0f-b5c0-07217e6d0f2c.jpg?v=1691756524&width=1445)
![Artisan Charcuterie & Cheese Platter](http://www.dukeshill.co.uk/cdn/shop/files/lomo_c811bd6a-8d28-417b-9f6b-34620cef12ff.jpg?v=1691756524&width=1445)
![Artisan Charcuterie & Cheese Platter](http://www.dukeshill.co.uk/cdn/shop/files/wafer-thin-wiltshire-ham_WTLR_bbe31c3a-bf67-4480-8b5a-b392b62d0e4a.jpg?v=1691756523&width=1445)
![Artisan Charcuterie & Cheese Platter](http://www.dukeshill.co.uk/cdn/shop/files/fig-chutney-20_43c3cdf1-13e2-49ba-b2ce-002627b36038.jpg?v=1691756524&width=1445)
![Artisan Charcuterie & Cheese Platter](http://www.dukeshill.co.uk/cdn/shop/files/104225_DH-Isle-of-Mul_99e79e56-d1e3-435e-82bf-511755881a53.jpg?v=1691756524&width=1445)
![Artisan Charcuterie & Cheese Platter](http://www.dukeshill.co.uk/cdn/shop/files/pave-cobble-cheese_7e19b232-e641-4f82-aeec-1573c14a9432.jpg?v=1691756760&width=1445)
![](http://www.dukeshill.co.uk/cdn/shop/files/Charcuterie-_-Cheese-Board-Selection_02--For-Web-SAVE3.jpg?v=1715851595&width=1946)
Trade Dukeshill
Charcuterie & Cheese Board Selection
![Charcuterie & Cheese Board Selection](http://www.dukeshill.co.uk/cdn/shop/files/Charcuterie-_-Cheese-Board-Selection_02--For-Web-SAVE3.jpg?v=1715851595&width=1445)
![Charcuterie & Cheese Board Selection](http://www.dukeshill.co.uk/cdn/shop/files/Charcuterie_CheeseBoardSelection_01-ForWeb.jpg?v=1715851595&width=1445)
![Charcuterie & Cheese Board Selection](http://www.dukeshill.co.uk/cdn/shop/files/WaferThinSlicedHamCloseUp-ForWeb_a9794d98-2976-4f7f-85ac-b449871e1f8b.jpg?v=1715851595&width=1445)
![Charcuterie & Cheese Board Selection](http://www.dukeshill.co.uk/cdn/shop/files/SlicedBresaolaCloseUp-ForWeb_8ef67034-1eb7-4d60-ada1-052b224cbe2c.jpg?v=1715851595&width=1445)
![Charcuterie & Cheese Board Selection](http://www.dukeshill.co.uk/cdn/shop/files/SlicedLomoCloseUp-ForWeb_ef1aee8b-7fb6-47ff-9b0a-7e1852245792.jpg?v=1715851595&width=1445)
![Charcuterie & Cheese Board Selection](http://www.dukeshill.co.uk/cdn/shop/files/PaveCobbleCloseUp-ForWeb_bb822c56-ae92-4f68-90b2-5b0091785916.jpg?v=1715851595&width=1445)
![Charcuterie & Cheese Board Selection](http://www.dukeshill.co.uk/cdn/shop/files/ComteCloseUp-ForWeb_b1bef5cc-50d5-4f38-a38d-847f72e82453.jpg?v=1715851595&width=1445)
![Charcuterie & Cheese Board Selection](http://www.dukeshill.co.uk/cdn/shop/files/IsleofMullCheddarCloseUp-ForWeb_b673b655-59d5-4bcf-b4ae-ef95d581f674.jpg?v=1715851595&width=1445)
![Charcuterie & Cheese Board Selection](http://www.dukeshill.co.uk/cdn/shop/files/SlicedPorchettaCloseUp-ForWeb_80f139f3-cc74-4eeb-ab3d-698676f60367.jpg?v=1715851595&width=1445)
![Charcuterie & Cheese Board Selection](http://www.dukeshill.co.uk/cdn/shop/files/ProperPiccalilli-ForWeb_2183ccc0-748c-4565-8ce7-dc9074700bfe.jpg?v=1715851595&width=1445)