Tracklements and British Charcuterie – A Perfect Pairing

Based in the heart of Wiltshire, Tracklements produce an award-winning range of the finest mustards, chutneys, relishes and sauces

They’ve teamed up with a selection of Charcuterie chosen from the British Charcuterie Awards 2018 medal winners which celebrate excellence among farmers, butchers and chefs as they strive to continue to create terrific flavour and texture in this centuries-old tradition.

James Swift of pioneering producer 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 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 earthy combo of Tracklements Beetroot & Horseradish Relish and our delicately spiced loin.”

  • Tracklement Red Pepper & Chilli Jelly, RRP £2.95 for 250g
  • Trracklements Cucumber & Sweet Pepper Relish, RRP £3.60 for 290g
  • Tracklements Sticky Fig Relish, RRP £3.70 for 250g
  • Tracklements Pickled Onion Charcuteriment, RRP £3.80 for 100g
  • Tracklements Beetroot & Horseradish Relish, RRP £3.35 for 220g

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


Tracklements began in 1970 when, having read John Evelyn’s Diaries, William Tullberg started to make the first English wholegrain mustard. We’ve been exploring the spice cupboards of the world and rifling through recipe books, old and new, ever since.

Based in the heart of Wiltshire, we use the very best natural ingredients and work with both British farmers and spice growers from around the world to ensure that our range is as good (and sometimes even better) than homemade.

For stockist information, click here…

The British Charcuterie Awards were created by Henrietta Green to support and promote the diveristy of top quality British Charcuterie. The first Awards were judged at BBC Countryfile Live 2018 in The British Charcuterie Tent. The full list of award winners is available via this link: