Charcuterie
Recipes & Stories
Why We Started Again
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The Farming Year Begins at Spring: What the Equinox Means for British Food
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Why Easter Lamb Isn't in Season - And What to Eat Instead
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A Farmer First, a Storyteller Second
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What a Freezer Full of Grass Fed Meat Really Means
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New Life, Shared Tables and Why Our Family Farms Matter More Than Ever
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Preserved Tomatoes
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Smashed Cucumber with Halloumi & Tahini Dressing
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Charred Courgettes with Mint, Whipped Ricotta & Nasturtiums
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Speltotto Kedgeree with Purple Sprouting Broccoli & Kale
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Mussels with Saffron, Cream & Courgettes
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Pouting, Leek & Tarragon Pie
Read moreFrequently Asked Questions
Are the charcuterie products currently available to purchase?
At present, our Charcuterie collection does not have products listed for sale. We update our offerings regularly, so please check back soon for new arrivals crafted with care and respect for traditional methods.
How do you ensure the quality and sustainability of your charcuterie?
Our charcuterie is crafted from responsibly reared animals, using slow curing methods that honour tradition and promote animal welfare, soil health, and rural communities. Every product reflects our commitment to ethical farming and exceptional flavour.
What packaging do you use for your charcuterie to keep it fresh during delivery?
We use packaging designed to maintain freshness and protect the product during transit.
Can I return charcuterie products if I’m not satisfied?
Due to the nature of charcuterie as a perishable food, we generally do not accept returns. However, if there is an issue with your order, please contact us directly so we can address it with care and fairness.
How should I store charcuterie once it arrives?
Charcuterie should be kept refrigerated and consumed within the recommended timeframe provided with each product to ensure optimal flavour and safety.
Who makes your charcuterie?
Somerset Charcuterie, West Country curers working with British meat. We stock their fennel salami, black pepper and garlic salami, peperone, Xalapa coppa, air dried duck breast and a mixed platter of the range.
What is coppa?
A whole-muscle cure from the pork neck, air dried until it slices into soft, marbled ribbons. The Xalapa coppa we stock carries a gentle chilli warmth alongside the sweetness of the meat.
What does air dried duck taste like?
Somewhere between the best ham you have had and duck itself: deep, savoury and faintly sweet. Sliced thin, it is the piece of a charcuterie board people ask about.
How much charcuterie do I need per person?
For a board before dinner, 50 to 60 grams a head is generous; make it 90 or more if the board is the dinner. The mixed platter is the simple way to cover a table without deciding.
Should charcuterie be served cold?
No, room temperature. Take it out of the fridge 20 to 30 minutes before serving; the fat softens, the aroma opens up, and every slice tastes markedly better than it does cold.
What should I serve alongside a charcuterie board?
From our own shelves: Peter's Yard sourdough crispbreads, Quicke's cheddar and a jar of Bold Bean queen beans dressed in olive oil make a board that needed no supermarket trip.
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