Using our Products

Our Beech Smoked Air-Dried Ham has won a Three Star Great Taste Award. Made in the German, Austrian, Swiss 'Schinkenspeck' style it is a very different product to our Monmouthshire Air-Dried Ham. Made form the Pork rump, it is sweet and soft with a hint of beech smoke. A great breakfast ham, perfect for Flammkuchen. Serve with bread, cheese and pickles.

This 'Lomo' style cured, fermented and air-dried pork loin has a hint of smoked sweet paprika and is delicious served as a Tapas dish. Try it served on toasted artisan bread rubbed with raw garlic and tomato, and a good drizzle of olive oil, or use in Iberian soups and stews.

This gently fragrant air-dried pork collar is in the 'Coppa' style. Marbled with delicious fat and fragrant with savoury herbs and spices, including rosemary and pepper, this rich and savoury product is made from the collar muscle from the top of the shoulder. Our Monmouthshire Air-Dried Pork Collar won a Gold award in the 2018 British Charcuterie Awards, taking the Best Muscle Meat title.

Delicious simply served with a selection of meats and cheeses, dried fruit and a glass of good wine. Can be used on Pizza, in pasta sauces or try wrapping around dried figs for a delicious canapé.

Our Carpaccio Style Air-DriedBeef can be used in many ways and accompanied my many delicious and seasonal ingredients. Try warm honey-roasted beets, a few leaves and a foraged balsamic and blackberry dressing or crisp slices in a pan, before adding to a burger stack, with a decacant blue cheese sauce.

Wrap your Sunday joint in our Monmouthshire Air-Dried Beef Bresaola and roast until just pink, before serving with a piquant Gremolata, comprising lemon zest, garlic and parsley and some seasonal veg.

A richer, more intensely flavoured pancetta, great for adding to soups, stews, sauces and casseroles. Made from British Wild Boar belly, it is cured, lightly beech-smoked and air-dried resulting in an unctuous product full of flavoursome fat. Perfect for game platters and sharing boards, pizzas and also fried as a 'wild' bacon alternative. Try it diced, mixed with some creamy Dolcelatte cheese the stuffed into fresh figs, drizzled with honey and olive oil, then baked in a hot oven.

Try adding to a warm Chicken Caesar Salad. Pan-fry some sliced chicken breast, add the pancetta and fry until crisp. Serve over crisp lettuce with anchovies, Caesar Dressing, a handful of grated parmesan and some garlicky croutons.

Try frying diced Arrotolata with some chopped spring onions and garden peas, before adding a few boiled, waxy, new potatoes, a spoon or two of crème fraîche and lots of chopped parsley. A lovely, fragrant lunch or supper dish which eats extremely well either hot or cold.

Slice and serve with dried fig, lightly 'pickled' red cabbage, micro-herbs, walnuts, honey and pomegranate for an exceptionally elegant first course or light lunch.

For a deli-style sandwich with a difference, try combining crisp red cabbage with lemon, mint, pomegranate molasses, honey, olive oil and cumin, then serve with thinly sliced Lamb Carpaccio on toasted sourdough drizzled with good olive oil and sprinkled with a little Himalayan pink salt.

A cured, pressed round of air-dried haunch of venison. Another speciality product with distinctly British roots. Although not a 'carpaccio' in the conventional sense, we have sought to replicate the unique texture profile of a carpaccio. Our Venison Carpaccio is gently infused with juniper and is perfect on a seasonal 'game' charcuterie platter. Made from British wild venison, we are proud to have created this product which shows off the unique gamey flavours of British wild venison.

Combine our Lardo and Wild Boar Pancetta diced and fried until crisp with eggs, parmesan and plenty of black pepper for a truly delicious Carbonara.

Perfect for adding moisture, fat and flavour to lean game dishes - try wrapping around a marinated loin of rabbit or venison, or dice and fry in a pan before adding partridge or pigeon breasts, frying until golden brown before dousing with a little cider and stirring in a spoon or two of crab apple jelly for a simple, yet elegant main course.

Our snack salami are the perfect accompaniment to a beer, wine or aperitif. Drawing from the Austrian/German salami style, these snacking salamis are a family favourite, also idea for picnic baskets, packed lunches or even adding to child-friendly pizzas. The regular product has a mild, lightly beech-smoked flavour whilst the spicy version packs rather more punch with a moderate hit of chilli.

A very traditional Italian-style salami with cracked black pepper. A good all-rounder for platters, pizzas, panini and pasta sauces, our Cracked Black Pepper Salami has a flavour profile closest to a Milano Salami or French Saucisson Sec, with a subtle hint of garlic, which complements the black pepper admirably. Perfect with a glass of red or even a beer!

Classic Italian flavours for classic Italian pizza; for the ultimate meat feast, try combining with Wild Boar Pancetta, Black Pepper Salami and Spicy Sobrasada (N'Duja)

Elevate cheese on toast with this simple recipe. Toast a slice of sourdough and spread with a little tomato sauce, top with roasted peppers, Spicy Smoked Paprika Chorizo and some grated Manchego sheeps' cheese, a sprinkle of herbs and pop it back under the grill until golden and bubbling. Serve with a green salad.

Try slowing braising diced Sweet Smoked Paprika Chorizo with butterbeans, tomatoes, onions, garlic, parsley, sweet smoked paprika, peppers and a little red wine for a vibrant supper dish which happily looks after itself. Serve with a green salad and some good bread.

This piquant, cumin infused product puts a Mexican twist on the spicy chorizo. This Huetamo-inspired Chorizo is produced in Mexico in forms, including a frsh variety. However, this air-dried combination is perfect for spicing up a charcuterie board, stew, soup or sandwich, adding to a pizza or simply enjoying with a cold beer.

A little diced chorizo in a Chilli-Con-Carne adds a real depth of favour. Try using our Blood, Wine and Chocolate 'Mole' inspired chorizo to add an authentic Mexican twist. Loaded Nachos are always a firm favourite when topped with chilli, salsa, guacamole, sour cream, grated cheese, a handful of chopped coriander and a squeeze of lime.

Gutsy flavours make this a great all-round salami, made from British wild boar and free range British pork with a hint of red wine, this is similar in style to the Spanish Salchichon. Ideal for pizzas, calzone, pastas or stews it works exceptionally well alongside a selection of our other game products on a seasonal charcuterie board or simply served with some good bread, cheese and a glass of two of a robust red. Our Wild Boar, Pork and Red Wine Salami won a silver award at the 2018 British Charcuterie Awards.

Try adding some finely diced Venison and Pork Salami to a classic, meaty Game Pie, the addition of a few damsons and a little port makes for a delicious seasonal dish.

Famously associated with the USA, Pepperoni Salami is top on the list of pizza toppings throughout the world. Our Hot Pepperoni Salami is made using British beef and pork with a fiery kick of chilli (it is our hottest salami) and is far removed from the commercial varieties most often found. A traditionally made, fully fermented, air-dried salami it can be sliced thinly and used on charcuterie boards, on pizzas or in pasta sauces, amongst others.

Lahmachun, also known as Turkish Pizza is the perfect carriage for our Lamb, Pork and Lemon Merguez Salami, finely dice with some chilli and spread on thin ovals of olive oil drizzled dough . Bake in a hot oven until crisp and serve with plenty of parsley, sliced onion, lemon juice, black pepper and an optional spoon of chilli sauce.

A very classic combination of flavours, but possibly unique in a salami product. Made using free-range Devon duck and free-range British pork with a hint of pepper and Chinese five spice. This warming spice blend gives this salami a tantalising taste of the far-east. Perfect for platters, on pizzas or in calzone or use to add earthy yet fragrant note to stews and casseroles.

A classic streaky bacon, dry cured and beech-smoked, made using free range British pork. Central to the Full English Breakfast, our bacon doesn't shrink in the pan like many, but crisps to perfection, try serving with a slice or two of our Boudin Noir or Hog's Pudding for an authentic British breakfast experience.

An intrinsic part of the Great British Cooked Breakfast; our Back Bacon served alongside our Hog's and Black Pudding, Streaky Bacon, Mushrooms, Egg and Vine Tomatoes.

Our Trio of Trealy Tapas; Tortilla with Soft Potato and Sliced Chorizo, Wild Garlic Fried With Chorizo and finally a classic Spanish dish; Whole Chorizo Fried with Onion and finished with a dash of Cider.

A delicious one pot supper, which works equally well as a salad the following day. Fry sliced of fennel sausage, with chopped spring onion, until golden brown before adding garlic, parsley, lentil, cider vinegar, a little honey and lots of olive oil. Equally good warm or cold, a great buffet dish.

Try frying slices of our Boudin Noir for no more that one minute per side, and serving with roasted sweet potato slices and warm caramelised apples on a bed of peppery watercress with a honey, thyme and balsamic dressing.

1 cm slices of Bath Chaps, crisped slowly in frying pan with a classic fresh parsley sauce, buttery mashed potato and peas.

Diced and used in chunky Cowboy Beans, our Pastrami adds texture and flavour. Simply add any beans, warming spices like cumin, cinnamon and black pepper, molasses, tomato and cider vinegar, then stew slowly, ideally over a wood fire, for several hours and serve with fresh cornbread.

Slice into 1cm thick rounds before frying slowly until golden brown and serve on Boxty (potato pancake) with roasted vine tomatoes and a soft poached egg. Finish with a scatter of parsley, for a delicious alternative to the Full English Breakfast.