This is our creative expression, to take the beautiful meat, treat it with the utmost respect, salt it, spice it, cure it, and watch it brew in our maturation fridges for 6 weeks until eventually we end up with wonderful, unctuous, salty, sweet and rich cured pork and beef. Below is a breakdown of our cured meat options.

Cured Leg - our equivalent of a Serrano or Parma. All we try to do is bring out the best flavour of our organic fed pigs. It has a rich vibrant colour, beaming of tangy meatiness, and it's got a lovely balance of salt and sweet notes.

Bresaola - cured beef, we're lucky because the taste of the Hereford or Pedigree Sussex is so good anyway, as soon as we cure it, it becomes beefy heaven.

Plain, Nut and Fennel Salami - Neals Yard described them as one of the best they've had. The way the fat actually tastes of sweetness, complimenting the already umami meat. Fennel is a winner.

Beef Jerky - cured with chilli powder and then slowly cooked for 5 hours. The result is a taffy like meat candy stick, that salivates the mouth and gives a kick of heat that makes you want to glug on a cider and eat another piece.

Please visit our Butchers and see our wonderful variety of Charcuterie on offer.