Somerset Charcuterie

Somerset Charcuterie are embracing traditional Italian and Spanish methods and combining them with the fantastic flavours and rich food culture of the West Country.

They believe the food industry in Britain is one of the most creative in the world and with the grassroots revolution in street food, festivals and farmers markets, it is getting more exciting every year. Introducing new innovation to the world of British Charcuterie with inspired flavours & ideas. Mixing the old with the new, and continental with British, to deliver bold, robust flavours that will excite and intrigue.

They use mainly Saddleback, Oxford Sandy & Black or Tamworth pigs – all outdoor and locally reared. Where possible they are using other local ingredients and their cider, sage, cheese, goat, duck and wild garlic all come from Somerset producers.

They recently won the champion cured whole muscle award for their culatello at the British Cured Meat Awards this year.

A delicious addition to any kitchen/dining table or a great gift for a foodie friend.