Cured Fermented Meats
Care and attention to detail
Our cured fermented meats are considered by our customers to be some of the best in the UK. They are made using excellent meat, simple yet very high quality ingredients and given time to fully mature. Our maturing rooms are well conditioned and have developed a micro culture over time giving the products distinctive character and flavour.
All our fermented cured meats are:
Matured to give them a long best before life
Individual pieces are between 1-1.5kg vacuum packed
Can be stored in ambient conditions up 15 degrees Celsius
Neck and Collar of pork from eighteen month old free ranging pigs, cured and marinated in pepper, mustard seed and garlic. Deep colour and flavour, a beautiful seam of intramuscular fat running throughout. Without doubt the Prince of the charcuterie platter. Robust, yeasty savoury notes combined with a sweet herby undertone. Wonderful aroma. Great bite with very digestible fat. We are proud to offer the Native Nape on any charcuterie board.
Made from beef salmons sourced from Somerset via Ruby & White in Bristol. They are really well marbled. Our Rosemary Beef tastes of beef and rosemary! It is very simply cured and marinated in fresh rosemary before being matured. It’s succulent and moist texture offer a very good bite and melts in your mouth.
Made from pork chumps sourced from Somerset via Ruby & White in Bristol. They have a beautiful fat covering are cured using salt, sugar and bayleaf. Left to mature and then smoked over apple and beechwood. This ‘Speck’ style ham has a very sweet and nutty flavour. Has good depth with delicate smoke overtones. This third cured meat completes our platter.