Somerset Charcuterie believe in embracing traditional Italian and Spanish methods combined with some of the fantastic flavours and rich food culture of the West Country.
Mixing the old with the new, and continental with British, their charcuterie delivers bold, robust flavours that will excite and intrigue. They use mainly Saddleback and Tamworth pigs – all free range and locally reared. Where possible they use locally sourced ingredients and their cider, sage, cheese, goat, duck and wild garlic all come from Somerset producers. Somerset Charcuterie has just been presented with the Western Daily Press ‘Food Producer of the Year’ award.
Their range of sixteen charcuterie products includes Somerset cider chorizo, red wine & Draycott blue salami, air-dried duck breast, sage mustard and cider salami and an award winning coppa.
All of Somerset Charcuteries products will be out on display for tasting and available for purchase – including their fabulous fire pokers – Cider cured chorizo with vintage cheddar cheese & chili.