Our Products
View our range of British cured meats.
Bresaola
A delicate cured beef, made with a British Silverside. Washed in red wine, cured with a mix of flavoursome herbs and peppers.
Bresaola
A delicate cured beef, made with a British Silverside. Washed in red wine, cured with a mix of flavoursome herbs and peppers. Matured in our chambers to achieve a firm yet soft Bresaola.
Serving: Slice this product as thin as your slicer will let you, approximate serving portion of 40g.
Maturation Time: 6 Weeks, 30% weight loss.
Ingredients: Beef Silverside, Salt, Tellicherry Pepper, Rosemary, Thyme, Marjoram, Oregano, Juniper, Bay leaf, Demerara sugar.
Size: 1-1.5kg Single piece.
Shelf Life: 6 Months
Storage: Chilled
Coppa
Take an amazing 4kg collars of pork from a sow, wash in red wine, cure with a mix of big flavours, and mature for 5 moths!
Coppa
Take an amazing 4kg collars of pork from a sow, wash in red wine, cure with a mix of big flavours, and mature for 5 moths! This gives you the best Coppa you will ever try, sweet, creamy, rich flavoured shoulder ham.
Serving: Slice this meat on a 1.5-2mm setting and serve about 40g per portion or as part of a sharing board.
Maturation Time: 5-6 Months achieving 35-40% weight loss.
Ingredients: Pork Collar, Tellicherry Pepper, Juniper berries, Nutmeg, Cloves, Mace, Demerara Sugar,
Size: We cut a whole coppa into half about 1-1.5kg each
Shelf Life: 6 Months
Storage: Chilled
Fennel & Garlic Salami
This is our take on one of the most famous Italian salamis. The flavours are tried and tested for hundreds of years
Fennel & Garlic Salami
This is our take on one of the most famous Italian salamis. The flavours are tried and tested for hundreds of years and mix that with the incredible British pork available to us its a fan favourite. Soft and sweet profile like the original.
Serving: Remove the casing and slice at a 2mm thickness. Serve 40g portion or as part of a platter
Maturation Time: 8 Weeks, 30% weight loss
Ingredients: Pork, Fennel, Garlic, Tellicherry Pepper, Mutok Pepper, Rosemary, Clove, Cinnamon, salt,
Size: 1kg Single pieces
Shelf Life: 6 Months
Storage: Chilled
N1 Soppressata
After years of development on this salami we have achieved a really special product, coarsely minced Sow meat
N1 Soppressata
After years of development on this salami we have achieved a really special product, coarsely minced Sow meat gives a creamy fat to go with a mixture of subtle chillis. Carries a bit of heat but no pain.
Serving: Remove the casing and slice at a 2mm thickness. Serve 40g portions or as part of a platter.
Maturation Time: 8-10 Weeks, 30-35% weight loss
Ingredients: Pork, Salt, Hungarian paprika, Kashmiri Chili, Aleppo Chili, Brazilian Chili, Tellicherry Pepper, Garlic.
Size: 1kg Single pieces
Shelf Life: 6 Months
Storage: Chilled
Salt & Pepper Salami
Simple and great, this salami is all about letting the amazing sow meat shine, seasoned with salt
Salt & Pepper Salami
Simple and great, this salami is all about letting the amazing sow meat shine, seasoned with salt, Whole Tellicherry peppercorns and a little garlic. Textually its a smooth creamy salami minced on a finer setting.
Serving: Remove the casing and slice at a 2mm thickness. Serve 40g portions or as part of a platter.
Maturation Time: 8-10 Weeks, 30-35% weight loss
Ingredients: Pork, Tellicherry Pepper, Salt, Garlic
Size: 1kg Single pieces
Shelf Life: 6 Months
Storage: Chilled
Islington Saucisson
Islington’s finest Saucisson, coarsely minced lean and fatty pork, flavoured with a subtle amount of spices
Islington Saucisson
Islington’s finest Saucisson, coarsely minced lean and fatty pork, flavoured with a subtle amount of spices and matured for extra long to develop a intense deep traditional saucisson flavour. Previous winner of best UK salami.
Serving: Your preference to leave the casing on. Slice at 3-4mm on a electric slicer or cut chunks with a sharp knife.
Maturation Time: 9-10 weeks, 40-45% weight Loss
Ingredients: Pork, Tellicherry Pepper, Nutmeg, Ginger, Mace, Garlic, Muntok Pepper.
Size: 900g pack containing 3 individual salami.
Shelf Life: 6 Months
Storage: Chilled
Nduja
Spicy, Smooth, spreadable salami! Smoked over Oak wood this is the perfect addition to almost every dish.
Nduja
Spicy, Smooth, spreadable salami! Smoked over Oak wood this is the perfect addition to almost every dish. Watch it melt into punchy puddles of pork fat on a pizza or add to anything in a roasting tray.
Serving: Remove casing and serve about a teaspoon per portion.
Maturation Time: 3 weeks, 20% weight loss, ready to eat but designed for cooking.
Ingredients: Pork, Beef Hearts, Hungarian Paprika, Aniseed, Allspice, Chili, Black and White Pepper, Salt.
Size: Packs of 1.3kg containing 2 sticks of pepperoni.
Shelf Life: 6 Months
Storage: Chilled
Pepperoni
This is the perfect pizza topping, Pepperoni made the correct way not speeded up, giving the salami time to develop flavour and texture.
Pepperoni
This is the perfect pizza topping, Pepperoni made the correct way not speeded up, giving the salami time to develop flavour and texture. Made with pork and Beef hearts flavoured with paprika, Chili and Aniseed and smoked over Oak wood.
Serving: Remove the casing and slice at 2mm thick. 35g on a pizza.
Maturation Time: 3 weeks, 20% weight loss, ready to eat but designed for cooking.
Ingredients: Pork, Beef Hearts, Hungarian Paprika, Aniseed, Allspice, Chili, Black and White Pepper, Salt.
Size: Packs of 1.3kg containing 2 sticks of pepperoni.
Shelf Life: 6 Months
Storage: Chilled
Culatello
Unfortunately due to the 1 year hang time this product will not be widely available until 2021, but we can not wait for you to try it!
Culatello
Unfortunately due to the 1 year hang time this product will not be widely available until 2021, but we can not wait for you to try it! It’s a fruity funky rich ham giving.
Serving: Slice as thin as possible and enjoy just as it is.
Maturation Time: Matured for 1 year
Ingredients: Pork Leg and Salt
Size: 4-6kg each or cut in half
Shelf Life: 6 Months
Storage: Chilled
Lomo
A large eye from the loin of a beautiful Sow pig. Lean but with a small amount of marbling this product can over dry very quickly.
Lomo
A large eye from the loin of a beautiful Sow pig. Lean but with a small amount of marbling this product can over dry very quickly so after the curing process we dip the meat in a warm mix of paprika and pork lard to help slow the process and infuse extra flavour into the meat.
Serving: Remove the casing and slice as thin as your slicer will let you without tearing the slices, Serve about 40g per portion
Maturation Time: 4 months, 30% weight loss
Ingredients: Pork Loin, Salt, Sugar, Paprika, Garlic.
Size: 1-1.5kg Single piece.
Shelf Life: 6 Months
Storage: Chilled
Wagyu Beef Salami
100% beef in this salami, we mix fatty English Wagyu meat with grass fed beef to give a extra smooth texture
Wagyu Beef Salami
100% beef in this salami, we mix fatty English Wagyu meat with grass fed beef to give a extra smooth texture, flavoured with warming spices to compliment the Beef.
Serving: Slice this meat on a 1.5-2mm setting and serve about 40g per portion or as part of a sharing board.
Maturation Time: 6 weeks matured, 30% weight loss.
Ingredients: Wagyu Beef, Beef, Nutmeg, Clove, Cinnamon, Mace, Salt.
Size: 1.25kg pack containing 3 salamis
Shelf Life: 6 Months
Storage: Chilled
Pancetta
Not like your standard Pancetta, this is matured for 2-3 times longer giving the belly time to tenderise and give you firm intense pork
Pancetta
Not like your standard Pancetta, this is matured for 2-3 times longer giving the belly time to tenderise and give you firm intense pork and soft creamy fat. Makes the best lardons but also a brilliant addition to a meat board as it is.
Serving: Dice into small chunks and lightly fry or slice at 1.5-2mm think and enjoy.
Maturation Time: Matured for 4 months, 30% weight loss
Ingredients: Pork Belly, White Pepper, clove, Rosemary, Garlic, Salt.
Size: Whole bellies are cut in half to give 800-1200g pieces.
Shelf Life: 6 Months
Storage: Chilled
