ALWAYS LEARNING...

Cureights Story - Ability To Excite

The Cureights story is a journey into preserving that started back in 2013, our story began when we crafted preserves, chutneys and sauces. Fast forward many years later and Michael was gifted a “make your own bacon kit”, Michael followed the instructions and enjoyed the reasonably good quality of the bacon. However, could he do a better job with the raw ingredients himself? He set about buying in all of the individual ingredients and gaining a copy of the now out of print “Maynard Davies – Secrets of a Bacon Curer”.

At the start of the coronavirus pandemic Michael watched lots of footage on YouTube (mainly the Italian ones) and read all of the books on fermentation, dry curing, salumi and charcuterie. Needless to say that I think we all had a little more time on our hands whilst we tried to figure out what the rest of the year or more would bring. As Michael is not the sort of person that likes to sit around (although the thought of it appeals!), and having understood many of the safety hurdles, the process of curing and fermenting, it was time to start having a play in our new state of the art commercial kitchen where cureights story continues…

Golden Fork Award

After a few great batches of whole muscle Coppa (pork loin) we decided to enter the Guild of Fine Foods ‘Great Taste Awards’. We were extremely surprised to not only be recognised with an award, but to have achieved a 3 Star Great Taste Award. From the 14,000 plus entries, there was a mere 218 which were awarded a 3 Star Great Taste Award. We were then short listed for a Golden Fork which in the food and drink industry is considered a Food Oscar! So from learning, experimenting and gauging feedback we went from ametuer to charcuterie business in just over a year. Hence why Cureights is now what it is.

Since being awarded the Golden Fork Award, I have personally up skilled by touring Tuscany and learning tips, tricks and some new skills from Italian Norcini (pig butchers). The exciting aspect is that not being bound to tradition we have some really interesting product ideas planned. Watch this space…

Onto 2023 and Cureights story continues as we have just launched our version on ‘nduja which we have called Midlanduja. It isn’t made in Spillinga so it might was well have it’s own name! Our trials of a couple of well researched products will be launching in Q2. Cureights really does have some exciting and new products coming to market.

Ingredients

Cureights only sources the best quality meat, spices and other specials ingredients. Ideally from as locally as possible and ensuring the best possible flavour. We have been successful in sourcing some terrific pigs locally. Knowing where our pork comes from is important to us and the difference in quality is well worth it. We get pigs from Lordswood Pedigree Livestock and Ram Hall Dairy in Berkswell (these lucky pigs get fed the whey from the Berkswell cheese!). Flavour on Flavour!!! Cureights Story is learning to work with different breeds of pig, which is also a steep learning curve from a natural fermentation perspective.

Perfect balance of taste and texture.

A really nice example of a Coppa - there is so much going on in this small slice of pork. Building heat and spices work together to bring on a very pleasant fire party in the mouth and throat. The pork flavours remain and aren't lost in the mix.

Great Taste Judges 2021 - Chipotle Coppa

Why Cureights?

The name Cureights simply means to curate, however it also means to cure and outlines the eight main primal cuts of a pig, the seven listed plus the eighth one being leftovers made into salami.

1. Jowl 2. Coppa 3. Spalla 4. Lardo 5. Lonza 6. Pancetta 7. Prosciutto 8. Salami

So if you’re looking to have your taste buds tantalised, you’re in the right place to see how we develop as a new comer in the charcuterie space. Welcome to Cureights story! Where will the Cureights story go? Watch this space, we’re excited to be bringing out new products that are simply delicious.

More of the Cureights Story will be added in due course…