The ever growing world of British Charcuterie is producing some outstanding products. This mouth-watering selection is a great introduction to the exceptional flavours of British Cured Meats;
Forest Pig Truffle Salami - A rich and decadent salami from Sally and Jeremy at The Forest Pig flavoured with wild truffle
Beals Farm Air Dried Mangalitza Ham - An award winning 12 month Ham made from leg of rare mangalitza pigs with a great flavour and silky texture, very little is added to produce this stunning Ham from Phil and Melissa at Beale’s farm in Chailey, Sussex
Sussex Beef Bresaola - Made with Old Fashioned ‘Pope’s eye’ or Silverside of Sussex Limousine Cattle & cured with a great blend of spices, it is dried & aged for 2-3 months and the result is a seriously rich & intense flavour with hints of juniper.
Lamb & Lemon Merguez Salami - A sweet, tangy salami with hints of North African spices and a citrus finish from James Swift at Trealy Farm in Monmouthshire
Beals Farm Air Dried Mangalitza Coppa - Another award winning Ham made from rare mangalitza pigs. Whole marbled neck muscle is cured with cinnamon and cloves to produce this melt in the mouth Ham
Chicken Liver & Port Pate - A smooth and velvety chicken liver pate with port from Cornish Charcuterie
Charcutriment - The perfect accompaniment to cured meats