Hogget Bresaola

It was about making something with the best ingredients we had locally, and when we'd found the amazing hogget a couple of miles from our factory, we knew we had to emphasise the amazing flavours that were already in the meat, so we went looking for what was growing where they were grazing, and that's how our hogget bresaola was born.

Local hogget (in between lamb and mutton) reared in a flower meadow preservation project, is cured in a combination of herbs from the fields they graze. Once cured, it is matured for a period of weeks, before being sliced thinly.

A little citrus, a little floral note, herbs and rich meat combine for an unforgettable charcuterie experience. Pair it with hoppy beer or red wine.

"We loved the perfumed aroma of this hogget leg. The texture was lovely and gentle and it wasn't too 'lamby' but definitely had a lovely spring meadow feel, with hints of lemon and a sharpness of pepper and juicy, melty mouthfeel that was really more-ish and uplifting. A wonderful product." 

"Attractive-looking chacuterie with a rich lamby aroma, we loved seeing the flecks of herbs. Good balance of herbs, seasoning and meaty flavours that all finale in a pleasant sweetness. The meat is soft, moist and not overly fatty. An interesting, well-balanced product that kept us going back for more."