In partnership with North by Sud-Ouest Charcuterie – Northern curing, schooled in South-West France. Using exclusively our own free range, slow-grown, local, rare breed pigs, we produce traditionally cured meats with a nose to tail ethic.
Our methods are traditional and slow; time is a necessary factor in achieving the complicated flavour found in quality charcuterie. The excellence of the pork is put centre stage, with delicate spicing that aims to highlight the inherent nobility of the meat.