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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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Air Dried Mangalitza Lomo

Loin of mangalitza pork cured with herbs and spices
£4.00

Fiery Nduja

A seriously spicy calabrian style spreading chorizo
£12.50

Mangalitza Lardo

Pure white Mangalitza back fat cured in salt, herbs and spices
£1.80

Mangalitza Salami

A traditional style salami made with black pepper and fennel
£4.95

Seaweed & Cider Salami Stick

Made with Seaweed from St Ives Bay and North coast cider
£4.00

Smoked Wild Venison

Prime cuts of wild Scottish Venison are expertly dry cured and smoked
£4.95