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The Best of British Charcuterie & Cheese Selection Box currently includes the following five meats (Selection here shown as of 3/11/25) which we have hand picked from some of the UK’s most outstanding charcutiers. Pls note this subject to change as we constantly introduce new award winning British cured meat to our line up …
Achari Salami
Tempus Charcuterie, Surrey
Awarded Best Overall Product at the British Charcuterie Awards 2019, this unique salami is flavoured with fennel, black pepper, fenugreek and nigella. From Tempus Charcuterie, Weybridge, Surrey. Tempus only use ex-breeding sows meaning animals are more than 4 years old delivering greater marbling and flavour intensity
Coppa
Somerset Charcuterie
Using the eye of the shoulder from locally reared, outdoor reared pork, this Coppa is flavoured with toasted telicherry pepper and juniper berries then hung for 8-12 weeks. Fantastically rich and creamy.
Bresaola
Cobble Lane Cured, London
Using the eye of the shoulder from locally reared, outdoor reared pork, this Coppa is flavoured with toasted telicherry pepper and juniper berries then hung for 8-12 weeks. Fantastically rich and creamy.
Air Dried Ham
Salt Pig Charcuterie, Cotswolds
The best part of the leg from mature, rare breed pigs. Cured with black pepper, juniper and a sprig of rosemary and smoked three times over apple wood. This is similar in style to an Italian Speck ham. From this award winning artisan charcutier based in the Cotswolds who use whole, rare breed, mature pigs
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
Our cheese selection from outstanding British Artisan cheesemakers changes regularly but will include a hard cheese, a soft cheese and a blue cheese (selection here shown as of 1/12/24)
Montgomery’s
Montgomery's Cheddar is one of the few truly traditional, handmade, unpasteurised types of Cheddar produced by James Montgomery in Somerset, England. The farm uses milk only from Montgomery's own herd of 200 Friesian cows.
Colston Bassett
Colston Basset Stilton is hand-made by Billy Kevan and his team in Nottinghamshire. It is one of the last remaining hand-ladled Stiltons. Hand-ladling produces an intensely rich and creamy cheese; and the Colston Bassett flavour is deep, lingering and complex.
Baron Bigod
Baron Bigod is the finest traditional Brie-de-Meaux style cheese produced in the UK and one of only a handful of its type in the world to be made by the farmer on the farm. Beneath the nutty, mushroomy rind, Baron Bigod has a smooth, silky golden breakdown which will often ooze out over a delicate, fresh and citrussy centre.
NB - Exact contents subject to change