Your ''Sharecuterie' Tasting Experience' box will include...

Good Game 

Founders, Pete, Jim and Steve, handcraft their award-winning cured meats just a few miles down the road in Topsham; using just salt, the natural Exe Estuary air and locally sourced meat. 

• Coppa Ham - This is a classic Italian style air dried ham from the top loin of the pig. Dry cured then put into a casing and hung for at least 8 weeks. Simply delicious!

Somerset Charcuterie 

Using outdoor and locally reared Saddleback, Oxford Sandy & Black & Tamworth pigs, the team embrace traditional Italian and Spanish methods combined with some of the fantastic flavours and rich food culture of the West Country, sourcing other local ingredients such as cider, sage, cheese, goat, duck and wild garlic from Somerset producers.

• Black Pepper & Garlic Salami - Whole back telicherry peppercorns and freshly crushed garlic compliment the natural flavour of the local outdoor reared pork.
• Air-Dried Free Range Duck - Simply cured to capture & enhance the natural flavour of the free range duck and hung from the wooden frame of their drying room for 3-4 weeks. 
• Lonza - Made from a whole loin of local outdoor reared pork. Flavour toasted telicherry pepper and juniper berries before air-drying 4 weeks. Delicious, light & lean. 

Tempus King Peter Ham 

A speck-style ham aged off the bone with the skin on after curing with juniper, black pepper and dried bay leaves and then smoked over chestnut wood.