Charcuterie Three Meat Selection (60g)

British Charcuterie Board

Discover the artistry of British charcuterie with our meticulously crafted Charcuterie Board, showcasing a trio of exceptional meats that redefine culinary excellence.

Smoked Coppa:

The coppa, or pork collar, is a cut synonymous with charcuterie the world over. Characterised by its natural golden ratio of lean muscle to fat (around 70:30), it has a deep, rich flavour and a wonderful texture. Once cured - flavoured simply with black pepper - we gently smoke the collars over chestnut wood which we feel to be the most gentle smoke flavour to finish this wonderful cut. It is then air-dried for 3-4 months and then ready to enjoy.

Spiced Loin:

We butcher our cured pork loins slightly differently from some, by leaving a generous fat cap on. To create a more delicate cut of pork, the spices selected are less robust than other products available. We use a mixture including mace, star anise and black pepper. The fat adds a buttery texture and profile that lingers with every bite.

Achari Fennel Salami:

The spice mix for this salami with black pepper is based on an Indian recipe for pickling going back hundreds of years. This is combined with traditional methods for fermenting, and aging which come together to create a genuinely unique, contemporary product.

Perfect for gatherings or indulgent moments, our British Charcuterie Board promises an unparalleled tasting experience, celebrating the finest traditions of European and Indian culinary craftsmanship.