British Charcuterie

Britain has never been a country that comes to mind when someone mentions charcuterie but things are changing.

Over the last 10 years there has been a huge resurgence of this age old technique, once essential before refrigeration, the need to preserve meat nearly disappeared in Britain, thankfully for us farmers and producers realised this needed to change.

We believe that British farmers and smallholders rear some of the finest meat in the world and therfore naturally create the finest charcuterie, often with nothing more than a little salt, some spices and time.

All of our charcuterie products are produced using free range meats, often reared at the same farm the products are created. All of our suppliers adhere to the strictest animal welfare standards and love their animals as much as we love their products

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Duck Liver Pate

A stunning duck liver, beetroot and orange butter pate from Cornish Charcuterie

Forest Flame

A really spicy salami made by Sally and Jeremy from The Forest Pig at Bell Farm

Forest Ham

A full flavoured lightly smoked forest style ham

Lamb, Rosemary & Preserved Lemon Salami

A fragrant citrus infused lamb salami from John & Jose at Moons Green in Sussex

Mushroom Pate

A mix of chopped mushrooms, coriander and chilli from Cornish Charcuterie


Delicious cured free range pork belly