At Somerset Charcuterie we have embraced traditional Italian and Spanish methods, modernised these practices while combining them with some of the fantastic flavours and rich food culture of the West Country. We now have over 10 years experience at the forefront of the this fantastic industry where we are constantly honing our craft in pursuit of excellence.
We believe that the food culture 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 – free range and outdoor reared. Where possible we are using other local ingredients such as our cider and cheeses from neighbouring villages. Local grass fed beef, lamb, mutton, goat, duck all come from Somerset and local producers. We also source sSomerset wild venison.
We are very proud to have won so many prestigious awards over the years with recent Champion Charcuterie Product at the Taste of the West awards for our Black Down Ham.
Charcuterie making is a journey and we have chosen to make this our life’s work.
Featured Products
Sale!
£3.74 – £14.60
£6.60 – £15.82
Sale!
£30.00 – £33.00
£5.28 – £41.58
£5.05 – £7.00
Sale!
£4.70 – £14.60
Sale!
£4.70 – £14.60
£5.28 – £41.58
