Temporary limited delivery, Thursday only

100g Mixed platter

100g Mixed platter

Regular price
£8.00
Sale price
£8.00
Regular price
£8.00
Sold out
Unit price
per 
Shipping calculated at checkout.

Coppa 

We make our Coppa with a three stage process; firstly the pork collar is cured at low temperatures in the salt and spices to allow the curing process to begin.  Then its hung about 8 weeks keeping the temps really low, which keeps the salt active, and which allows it to gently penetrate fully to the centre.  After that its then hung for around 2 months in the maturation chamber.  Which in all gives us almost a 40% weight loss.  And what makes ours different is that we use British sows, which are much larger (almost double the standard Coppa size) and cured and dried for longer which allows it to generate a more rich flavour, and is a longer process and allows it to tenderise.  This cured marbled collar is a great showcase for flavoursome, well raised British pork.  

 

Fennel & Garlic Salami

Sliced Fennel and Garlic Salami, Our take on the classic Italian finocchiona, typical of the Tuscany region.  Made from British pork, it has a fresh and clean fennel fragrance rounded out with a little red wine and garlic.  Hung for at least 6 weeks for a moist subtle texture.  This is our best selling salami.

 

Bresaola 

Our air-dried Silverside of beef is cured with fresh herbs, which give a refreshing tang. It is hung & matured for at least 5 weeks for a fresh texture and is a great way to experience lean British beef. 

The perfect choice for to snack on its own or with a drizzle of olive oil,  great on a sharing platter to enjoy with drinks or as a really punchy filling for a decadent sandwich.  Made with love. 

- Size: 100 g