May’s products of the month

02 May 2017

Want to take your cheese and charcuterie board to the next level? You’ll need May’s moreish products of the month!

This month we’re loving Poach Pear’s new range of handcrafted charcuterie. The artisan food producer uses classic techniques and locally grown produce and free range meats (where possible) to create small batches of their fine foods.


Here are three of our current favs.


Chicken and Peppercorn Pate

This velvety pate is made from free-range chicken livers, marinated in port and then blended with roasted vegetables, bacon and thyme, followed by lashings of butter to give it a silky finish. The pate is then topped and sealed with a Swan Valley port jelly glaze and freshly ground peppercorns giving it a hit of heat.

Poach Pear recommends adding the pate to your charcuterie board with cheese, olives and fermented vegetables; serving as a starter at your dinner party with cornichons and toasted brioche or using as a base for pork wellington.


Duck Chicken and Porcini Rillette

Poach Pear’s duck, chicken and porcini rillette is an elegant confit of slow-cooked legs of duck and chicken, shredded and then balanced by the addition of rich porcini mushrooms and thyme.

Rillette is best enjoyed at room temperature to allow the flavours to come through. Serve with artisan breads and cornichons on a charcuterie board or as a light meal with a green leaf and mixed herb salad.

For something different, spread it into a scrumptious toasted sandwich, or fold it through a warm Mediterranean salad.


Potted Pig

With its Potted Pig, Poach Pear has revived an old school classic and given it a modern twist.

It’s made using slow-cooked pork shoulder, jowl and neck meat, roughly chopped and then potted with the rich, natural stock which forms through the cooking process. Slow-roasted vegetables and herbs are then added to create a unique balance of taste and texture. The meat is then incased in a rich jelly resulting in a rustic rillette with a subtle, delicate flavor.

Serve the Potted Pig at room temperature on a charcuterie board with sourdough and cornichons, or with braised shallots and chargrilled ciabatta as a light meal.


Images credit: Images © Jessica Wyld Photography and Styled Notion