Whole Muscle Charcuterie

For our Bresaola we select premium silverside muscles for their leanness and texture, curing them with a blend of salts, fresh rosemary, garlic and citrus zest. After undergoing a meticulous maturation process, the result is a sublime Bresaola, bursting with rich umami flavours.

Boasting the perfect meat-to-fat ratio, our Coppa is enhanced with our exclusive blend of pepper, coriander, garlic, and nutmeg. After curing, each muscle spends months in our ageing chamber, where the flavours gently mature until it becomes a masterpiece.

Vibrant and zesty flavours make our heritage breed Lonza sing, producing a charcuterie that stands out in our collection. An aromatic blend of star anise, fennel, and a mix of black and white pepper in the cure, offer a brighter taste profile to this lean cut.

Our Pancetta is crafted from carefully selected pork belly, prized for its generous layers of meat and delicate fat. A fragrant cure of juniper, black pepper, garlic and bay leaf brings depth and warmth. Rich, but beautifully balanced, each slice delivers a luxurious depth of flavour with a subtle, aromatic finish.

Crafted from heritage pork leg and a deliberately restrained cure which allows the flavour of the meat to take centre stage in our Smoked Prosciutto. 96 hours of gentle smoking, developing a deep savoury character and subtle smokiness. The result is an elegant, richly flavoured prosciutto with a beautifully balanced finish and a distinctly British character.