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This cured pork loin features a generous fat cap with specially selected spices to create a more delicate cut of pork. Using a mixture including mace, star anise and black pepper, the fat adds a buttery texture and profile that lingers with every bite. Best served with white peaches, mozzarella, on focaccia with ricotta. Winner of the Great British Charcuterie Awards 2018 -2 x Gold Medals.

The coppa, or pork collar, is a cut synonymous with charcuterie the world over. Characterised by it’s natural golden ratio of lean muscle to fat (around 70:30) it has a deep, rich flavour and a wonderful texture. Once cured - flavoured simply with black pepper - the collars are gently smoked over chestnut wood to give the most gentle smoke flavour to finish this wonderful cut. It is then air-dried for 3-4 months and then ready to enjoy. Best served with raclette or fondue, pickles, pumpernickel bread with salted butter.

Winner of Great British Charcuterie Awards 2018 Silver Medal, Great Taste Awards 2019 2 Stars, Great Taste Awards 2020 2 Stars, Great Taste Awards 2021 1 Star, Great Taste Awards 2022 1 Star.

The spice mix for this salami with black pepper is based on an Indian recipe for pickling going back hundreds of years. This is combined with traditional methods for fermenting, and aging which come together to create a genuinely unique, contemporary product. Best served with sheep’s cheeses and medium cheddars.