Our cured meats product range

We are a small scale artisan producer. 

Time and patience produces the best tasting product, from the highest welfare farming system. 

All our produce is hand made and wherever possible produced from our own livestock., 


Lean, air dried beef cured with garlic, juniper and bay leaves.

Best enjoyed sprinkled with a squeeze of lemon juice, olive oil and coarse sea salt.


Also called Capicola/Capocollo.

Air dried pork from the neck or shoulder.

Cured with black pepper, fennel and juniper.


A spicy, spreadable Italian style pork salami.

Can be added to pasta sauces, used as a pizza topping or simply spread on crusty bread.

Black Pepper Salami

A simple salami made with the finest pork, salt, pepper and a little garlic.


A fermented salami made in the traditional way with garlic and smoked paprika.


We divide our hams into two joints for curing, this is the smaller one.
Seasoned only with salt and pepper, a ham to rival those from Spain or Italy.


This is the larger of the two hams, made the same way but with a slightly more complex flavour due to the longer drying period.


Cured pork back fat, aged for at least a year. Delicious thinly sliced on warm toast.

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