Tracklements and British Charcuterie – The Perfect Pairing

Based in the heart of Wiltshire, Tracklements have been producing an award-winning range of store-cupboard essentials - mustards, chutneys, relishes and sauces - since 1970. They use only the very best natural ingredients and work with both British farmers and spice growers from around the world to ensure that their products are as good as the best homemade.

Charcuterie was also once a store-cupboard essential and shares with all tracklements - meaning here “a savoury condiment, especially one served with meat” - more than just a history and purpose.  Both have their roots firmly in a time before refrigeration and both were used to preserve the summer bounty for the lean winter months ahead. They also share the same preserving technique of reducing the water content – by salting or pickling.

This also gives the rich, intense and concentrated flavours for which they are so treasured.

As most of us know only too well, there is something deeply satisfying about a hunk of warm, springy bread, a spread of rich, fruity chutney and a slice of intense, delectable charcuterie.

No surprise then that on tables from Cumbria to Cornwall, Suffolk to Scotland, there is an explosion of sharing plates with artisan British Charcuterie paired with Savoury Preserves.

To celebrate the two traditions, Tracklements has ask three of the UK’s leading charcuterie makers, all British Charcuterie Awards 2018 medal winners , to choose their favourite Tracklement to serve alongside their award-winning products.

James Swift of Trealy Farm Charcuterie has been making his Gold Award-winning Monmouthshire Air Dried Ham since 2004. He recommends Tracklements Red Pepper & Chilli Jelly; “The sweet and gentle heat of the jelly perfectly complements the dry tang of our much-loved Gold Award Winner.”  For another of their Award winners - Hot Smoked Bath Chaps - he suggests Tracklements Cucumber & Sweet Pepper Relish “a really perfect Charcuterie relish with a great fresh taste making it the perfect match.”

Jean and Martin Edwards of Deli Farm started their artisan Cornish business in 2006.  For their Silver Award-winning Cornish Coppa they recommend Tracklements Sticky Fig Relish “they work so well together, both have strong flavours but hold their own and complement each other beautifully.”

Tempus Foods, the Champion of Champions Producer run by Tom Whitaker and Dhruv Baker, use the Large Black pig breed for their Smoked Jowl. “Tracklements Pickled Onion Charcuteriment is the perfect foil for our buttery, mellow jowl.  We’re also great fans of the combination of earthy Tracklements Beetroot & Horseradish Relish with our delicate and subtle spiced loin.”

The Tracklements range is available from good fine food delis and farm shops nationwide and online at

British Charcuterie