Cured Meat & Melon | Cooking With Beer

Sliced melon and cured meat on a black plate, surrounded by bread pieces on a wooden surface. Natural light creates a rustic mood.

You’ve got your Saison. Recipe to match though? You’re stuck. Well, let us introduce you to a whole world of flavour pairing with this tasty starter. Buckle up! It’s time to get cooking with beer.

Italians know their pork. Pancetta (pork belly), speck (smoked trotters), and the king of pork fat, lardo (cured fatback with rosemary and spices)—we love them all. Grab the best cured meat you can find, and a variety of melons. Oh, and since you’re cooking with beer, don’t forget to grab a round. Pork richness, melon freshness and a Belgian-style ale will work a real treat.

Pairing Try our barrel-aged Saison, Sofie. Aged in wine barrels with a load of hand-zested orange peel, Sofie has an unbeatable zesty citrus kick. A sharp bitterness cleanses the palate. Then effervescent lightness works with fattier meats. In short, this recipe + Saison is a real flavour sensation.

Makes 8 starters

A bottle of Sofie beer and a filled glass sit on a wooden barrel. The setting is outdoors with greenery in the background, creating a relaxed vibe.

120g (roughly) lardo, speck, pancetta, prosciutto or other cured pork2 melons (Honeydew, Cantaloupe or Galia will work)Sea saltCracked pepperOlive oilBasil leaves

THINLY SLICE or shave the cured pork. Trim and slice the melon into wedges.

ARRANGE the melon on a serving platter and tuck the cured pork in between or on top of melon slices. Sprinkle with sea salt and pepper and drizzle with good quality olive oil. Scatter fresh basil leaves on top.

TUCK IN and take a sip of your Saison. Recipe perfection? Completed it.