Wafer thin slices of fresh, light textured beef, air-dried for several weeks to create the perfect flavour. Using heritage breed Longhorn cattle, the beef that made Britain's roasts famous. A...
With the texture of a pate, but the taste of a fine salami, our spreadable sausage will transform your cheese boards, lunches and sauces. Based on our 'nduja recipes, but...
Local hogget (2-year lamb) reared in a flower meadow preservation project. Whole hogget leg cured in the lovage and wild oregano the livestock graze and dry-aged into a bresaola-style meat, sliced thinly....
The little black dress of cured meat, air-dried bacon is a classic that goes with everything and works for all occasions. Made in the style of Italian pancetta, with a couple...
A food festival favourite. A richly savoury salami with the more-ish umami of Berkshire Village Maid cheese. A hint of chilli to lift it. Great Taste Award-Winning Judges' comments: "A lovely filled salami...
Inspired by the flavours of the fantastic Indian restaurants of Marlow, sustainably-soured wild venison is paired with warm spiced and rich cacao-nibs. Great Taste Award-Winning Judges' comments: "Beautifully slim and evenly coloured slices,...
If tender, delicately flavoured charcuterie is your thing, then right this way, meet our air-dried pork loin. Based on lomo and lonzino recipes from Spain and Italy, our air-dried pork...
The essence of an evening in with a cocktail and a plate of charcuterie. The richness of venison and smokiness of whiskey, cut-through by orange bitters. Great Taste Award-Winning Judges' comments: "We...
Smoked bresaola is a bit unusual, which is why we made it. We love unsmoked bresaola, so we'll always produce air-dried beef, but from time to time we smoke a...
