Crafting real charcuterie is an ancient art.
Whilst traditional methods of fermentation and dry curing were originally developed as a way of preserving fresh meat, it was quickly discovered that these techniques resulted in revolutionary flavour. We source our charcuterie from small scale producers championing ethical farming and traditional techniques as well collaborating with artisans such as Steve & Pete from Good Game, who make their Bresaola and Pastrami from our home reared Ruby Red beef.
Pancetta Arrotolata
Made by Carlo Pieri in Tuscany. Carlos crafts his range of artisan charcuterie from hi...
Truffle Salami
Nothing says Christmas canapés quite like our indulgent Segarelli Truffle Salami. Pork ...
Jesus du Basque
Pierre Oteiza's traditional, artisan salami, seasoned with rum and black peppercorns t...
ChalkStream Trout
Similar to terroir in wine, it is the pure chalk stream water that gives ChalkStream ...
Hebridean Smokehouse Salmon
“The best salmon in the world” - Prue Leith Fergus and Anne Granville produce a p...
Honey Roast Ham
Using pork from one of our incredible local farmers, our deli team coat the ham joint ...
'Sharecuterie' Tasting Experience
This selection of delicious charcuterie, from our incredible local artisans, is perfect...
Beer Snacks Charcuterie Selection Box
You can't beat snacking on local charcuterie when having a pint with family and friends...
