By Miranda Robertson

A Shaftesbury couple are enjoying yet more accolades for their charcuterie – with two stars in the Great Taste Awards for their two newest products.

James and Lucy Smart launched The Real Cure six years ago, and have since gathered many gongs for their salamis, chorizos and more. They now have Great Taste Awards for every product they’ve made since 2014.

This year they entered their new Fennel & White Pepper Salami and Dorset Nduja – a spicy, spreadable salami – into the Great Taste awards and scooped a prestigious two stars for both.

“We’re absolutely thrilled to receive awards for these products in this year’s awards,” said James. “Spicy, spreadable salami Nduja is a fantastic ingredient for cooking, using on pizza or simply enjoyed spread on toast. Our Fennel & White Pepper is a classic and aromatic salami that’s perfect for serving up as part of a cheese and charcuterie board. Many of our customers at local delis, pubs and restaurants serve it.”

Spreadable salami is the new kid on the block in British gastronomy, and much in vogue with top chefs. Its higher fat content allows for the traditionally firm food to be pasted on to crusty bread or – and if you need inspiration take a look at their recipes on this page – added to a host of dishes.

In addition to the Italian Nduja, The Real Cure also make a spreadable Spanish sobrasada to spread on your carbs of choice.

The pair use meat sourced from James’ parents’ farm near Fontmell Magna, plus wild meats and free range local meats. The products take months to make – so they’ve been beavering away on their Christmas stock for some time now.

As well as being able to buy their produce at local farm shops and delis (prices range from £4.40 for some sliced charcuterie to £40 for a gift hamper), The Real Cure products can also be found in that Mecca for foodies Fortnum & Mason in London.

Their reputation is such that they were selected to feature on Ainsley Harriott’s new programme Good Mood Food on October 30, when viewers will be able to see where their products are made.

A couple of years ago, as demand started to rise for good British charcuterie the Smarts decided they needed to expand and their expansion was part funded by the RPA rural grant scheme. Now, instead of there just being James and couple of staff they employ eight people.

Demand became even higher during the pandemic as more people discovered the joys of buying quality local produce. The couple added courses to teach people how to make their own salami, bacon, sausages and more.

The Real Cure uses traditional smoking, curing and air drying techniques to produce their range of charcuterie at James’ family farm in Hartgrove. The full range of 13 products includes salami, chorizo, nduja and air-dried hams made using free range British pork, wild British venison and Dorset Aberdeen Angus beef from Jurassic Coast Farm.

Local stockists include Pamphill Dairy, Shaftesbury Deli and Compton McRae in Semley.

therealcure.co.uk
01747 859190

Dorset Nduja Mussels Recipe

This vibrant mussel dish is pepped up with spicy, spreadable Dorset nduja for an easy mid-week meal.

Our punchy Dorset Nduja lifts this humble mussel dish to a whole new level.

This spicy, spreadable salami is inspired by the traditional Italian Nduja and Spanish Sobrasada, using free range pork and hot, sweet red chillies.

We use Calabrian chillies to give our Dorset take on the Nduja an authentic heat.

As well as a fabulous recipe ingredient, Nduja is equally delicious simply spread on sourdough or crackers.

Serves 4

Punchy Dorset Nduja lifts this humble mussel dish to a whole new level.

INGREDIENTS

1kg mussels, cleaned

100g Dorset Nduja

1 white onion, thinly sliced

1 tbsp olive oil

1 garlic clove, thinly sliced

150ml white wine

½ small bunch coriander

METHOD

STEP 1

Heat the olive oil in a pan and fry the onion for 5 minutes until soft. Add the the garlic and Dorset Nduja and cook for 1 minute, breaking up the nduja with the back of a spoon.

STEP 2

Add the mussels and white wine. Stir well before covering with a lid and cooking for 5 minutes, shaking the pan to ensure all the mussels have opened up. Discard any which remain closed.

STEP 3

Stir in the chopped coriander and serve in 4 bowls with sourdough.