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...
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....
We've spent months perfecting the perfect chorizo recipe. We're really happy with this one. This one brings the classic heat with the savouriness of lamb. You won't taste the lamb...
Grazed sustainably on flower meadows near Marlow, our hogget is as local as could be. The meat is infused with the delicate flavours of the herbs the sheep graze, which we...
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...
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...
Made using British pork, hand-cured in a blend of salt, herbs and spices to infuse it with subtle flavours, and air-dried for a couple of months to intensify the flavours into a traditional,...
Inspired by the wild garlic that grows in spring around the original Bray Cured workshop, this salami is a subtle take on traditional continental garlic salami.