Best of British Charcuterie Selection Box

The Best of British Charcuterie & Cheese Selection Box currently includes the following five meats (as of 23/01/24) which we have hand picked from some of the UK’s most outstanding charcutiers. Pls note this is subject to change as we introduce new award winning British cured meat to our line up …

Wild Venison & Green Peppercorn Salami

Great Glen Charcuterie, Scotland

This salami is made with pure venison and gently spiced with added green peppercorns for the right balance and has won numerous Great Taste awards. In 2019 it was awarded Best Game Product in The British Charcuterie Awards 

Four Peppercorn Collar

Salt Pig Curing, Cotswolds

 Often known by the Italian name Coppa, this is considered by many to be the best part of the pig to cure. Flavoured with fresh garlic and four types of pepper (black, white, green and pink).

Monmouthshire Beef Bresaola

Trealy Farm Charcuterie, Wales

Bresaola has its roots deep set in the Italian Alps,  in the Lombardy region, the name coming from the Lombardi word bresada, meaning ‘braised’. An extremely lean product, the spiced beef is rubbed with herbs and spices before curing, which results in a delicate flavour which eats very well with a variety of tastes and textures. 

Mangalitsa Air Dried Ham

Beals Farm Charcuterie, Sussex

A British Charcuterie Live Champion Product & Great Taste award winning air dried ham from the family run farm in Sussex that free range their own rare breed herd of wooly Mangalitsa pigs. This outstanding ham has been air dried for 18 months

Classic Lomo

Bray Cured, Berks

If tender, delicately flavoured charcuterie is your thing, then right this way, meet this air-dried pork loin. Based on lomo and lonzino recipes from Spain and Italy, this air-dried pork loin is unsmoked, light and elegant. It can be wrapped around skewered canapes, enjoyed alone, or say, with quince, or nibbled as part of a charcuterie board.

NB - Exact contents subject to change