22/08/2026
We thought we'd give you a charcuterie cheat sheet...
If you've tried The Curly Pigs' meats - you'll know they're ALL delicious and very deserving of their prestigious multi-award winning status!
But what's the difference between a coppa and a chorizo?
🔴 SALAMI – Ground pork blended with herbs and spices, then cured and air-dried. It comes in loads of regional varieties and is great on a charcuterie board or in a sandwich.
🟠 COPPA – Made from the neck and shoulder of the pig, rubbed with spices and slow-cured whole. It has beautiful marbling and a rich, slightly sweet flavour.
🥓 PANCETTA – Essentially Italian bacon! It comes from the pork belly, seasoned with pepper and spices, then rolled and cured. Unlike bacon, it's not smoked. Perfect diced into pasta dishes.
🌶️ CHORIZO – A Spanish (or Portuguese) sausage made from coarsely ground pork and packed with smoked paprika, giving it that deep red colour and smoky kick. Can be eaten cured or cooked.
🍕 PEPPERONI – An American-Italian creation made from a blend of pork and beef, heavily seasoned with paprika and chilli. Finely ground and soft-textured — the ultimate pizza topping!
🤍 LARDO – The most underrated of them all! Made from the thick layer of fat from the pig's back, cured with rosemary, herbs and spices. It melts on the tongue and is incredible draped over warm bread or used to add richness to cooking. Don't let the word 'fat' put you off — this is pure Italian luxury!
🐷 GUANCIALE – Made from the pig's cheek (guancia means cheek in Italian), cured with salt, pepper and sometimes chilli. It's fattier and more intensely flavoured than pancetta, and is the traditional choice for classics like Carbonara and Amatriciana.
Now you know...get down to Inns Cross Market to buy them all!
📆 Saturday 5th September
⏰ 10 am-2 pm
🎵 Live Music 11am-1pm
📍 Behind Inns Cross Shops in the rear car park - Saintfield Road - near Forestside Shopping Centre, heading towards Carryduff/Newcastle.
