A Plate of Irish Charcuterie and Cured Meats

One of my favourite easy entertaining tricks is to serve a selection of Irish artisan charcuterie from inspired producers like Fingal Ferguson and Frank Krawczyk from Schull, west Cork and James McGeough from Oughterard, County Galway.

The quality is so wonderful that I’m always bursting with pride as I serve it.

A selection of cured meats:

Air dried smoked Connemara lamb

Smoked venison

Prosciutto, Gubeen, Chorizo

Venison Salami

Derreenatra salami

West Cork Kassler

Rillettes, brawn

A selection of:

Crusty country breads, sour dough, yeast and soda

Tiny gherkins or cornichons

Fresh radishes, just trimmed but with some green leaf attached

A good green salad of garden lettuce and salad leaves

Arrange the meats and potted meat on a large platter, open a good bottle of red and tuck in!