Charcuterie derives from the French tradition of using pork and fat so that it could be sold uncooked through the ingenious processes of salting, turning into sausages or via pâtés and rillettes. The term ‘charcuterie’ actually translates as ‘flesh’ (char) and ‘cooked’ (cuit), and the movement came about as a result of restrictive legislation that included a ban on selling raw pork.

‘Salumi’ has its roots in Italy, and is especially focused on dry-curing and air-drying pork and other meats into classic products such as salami, prosciutto, lardo and pancetta. Both traditions were born out of necessity so that gluts of meat could be used beyond the normal perishable date to feed many people.