At Somerset Charcuterie we believe in embracing traditional Italian and Spanish methods combined with some of the fantastic flavours and rich food culture of the West Country. We think that the food industry in Britain is one of the most creative in the world and with the grass roots revolution in street food, festivals and farmers markets, it is getting more exciting every year.
We want to bring this innovation to the world of British Charcuterie with new flavours & ideas. Mixing the old with the new, and continental with British, to deliver bold, robust flavours that will excite and intrigue. We use mainly Saddleback, Oxford Sandy & Black or Tamworth pigs – all outdoor and locally reared. Where possible we are using other local ingredients and our cider, sage, cheese, goat, duck and wild garlic all come from Somerset producers.
We were very proud to bring home the champion cured whole muscle award for our culatello at the British Cured Meat Awards this year.