Charcuterie & Smallgoods

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Our charcuterie selection offers cured meats, and house made terrines and pâtes that are as versatile as their origins are diverse. From French rillettes to Italian salami and English bacon , there isn’t a charcuterie board or sandwich that won’t benefit from their charms. Our house made cured meats are smoked on site over beechwood, imparting an unmistakable flavour. What is charcuterie? The word 'charcuterie' is derived from the French term for flesh. We use charcuterie as a term to describe many styles of cured and cooked meats. Originally, the word was used in 15th century France to describe shops that sold pork products, including the pig's internal organs. The practice of salting meats to preserve them dates to ancient Rome. Before the nose to tail movement came into prominence, charcuterie makers were making use of the whole animal. Many types of charcuterie use cuts of the meat that would otherwise be wasted, These include cheeks, offal and bones for jelly. Charcuterie board A charcuterie board is a wonderful way to begin a dinner party or to be used for a casual lunch. In more simple terms, a charcuterie board is a ‘meat and cheese’ board made from cold cuts, cheeses and breads. Add olives, cornichons, pickled onions, dips, honey, figs and other accompaniments for a variety of taste and textures. Whether you’re putting together a board for two, or a huge full-length table one, an important part of assembling a charcuterie board is presentation. There are some artistic ways to roll up salami slices and drape prosciutto to make it look as inviting as possible. Try using little ramekins to hold olives and break up the meats with bunches of fresh grapes or figs sliced in half. Charcuterie meats list The most popular meats you will find on a charcuterie board include: Ham: try our delicious rare breed ham . Pickled and smoked for 8 hours for depth of flavour. Chicken liver pate: we make ours in-house with port and madeira, topped with clarified butter. Wagyu Pas

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