Charcuterie Boards
Showing 1–12 of 30 results
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‘Arrotolata’ Herb-Rolled Pancetta
Cured, rolled pork belly with herbs and spices -
Air-Dried Breast of Duck: pressed square block
Pressed block of skinless duck breast -
Air-Dried Duck Breast: individual & skin-on
Whole duck breast, with the skin-on -
Beech Smoked Air-Dried Ham
Cured, Fermented and Air-Dried Ham; beech smoked -
Beef Pastrami
A pressed, spiced brisket of beef, steam-cooked. -
Beef, Tomato & Rosemary Salami
Cured, Fermented and Air-Dried, pork-free salami, with rosemary and tomato -
Cooked ‘Kassler’ Loin Ham
A lean, pork loin ham, cured, smoked and steam-cooked with a hint of juniper -
Cracked Black Pepper Salami
Cured, Fermented and Air-Dried Salami, flavoured with cracked black pepper -
Duck, Pork, Pepper & Chinese Five Spice Salami
Cured, Fermented and Air-Dried Salami made with Free-Range British Duck and Pork -
Game & Red Wine Salami
Made with Wild Venison and Pork, infused with red wine -
Hot Beef Pepperoni Salami
Our hottest salami, this classic Beef Pepperoni certainly packs a flavour punch -
Hot Smoked Bath Chaps (guanchiale)
A cured, pressed and hot-smoked pig's cheek
