Shop - Award Winning Range

Sliced Black Pepper & Garlic Salami (60g)

With fresh chopped garlic and tellicherry peppercorns.



£3.20

Great Taste Award selection pack

A selection of charcuterie that has been presented with Great Taste awards in 2017

  • Culatello - 60g sliced pack
  • Whole Fennel Salami - approx 250g
  • Red Wine & Draycott Blue pokers - 5 pieces
  • Coppa - 60g sliced pack
  • Whole Somerset Cider Chorizo - approx 250g
  • Sliced Black Pepper & Garlic Salami - 60g sliced
Presented in a Somerset Charcuterie Gift Box


£36.00

Somerset Culatello - 60g sliced pack

Culatello is made from largest muscle of the hind leg of pigs that were born, raised and slaughtered in Somerset. The pigs are all traditional breed, outdoor reared, and raised to be much larger that most animals in the UK. This will produce a larger ham, a better quality of fat, deeper flavour and higher degree of marbling.At Somerset Charcuterie we have two charcutiers who are trained in grading the meat. Only the best of the hams we receive are allowed through this grading to be turned into Culatello.
The thigh is skinned and deboned, and the best part, is removed and salted. After a few days, when the salt has effectively cured the meat, it is washed in traditional somerset cider and then sewn into in a clean, dry pork bladder or beef cap. A string net is then made around the encased ham to shape it into its trademark pear shape and to act as a cradle to hang it from in the drying room.

At this point, the culatello is placed in our drying room with a himalayan salt brick wall for around 12 months.

Once it has been fully matured, the culatello will have lost 45% of its original weight and will be hard to the touch. It will be cut free from any twine and trimmed to remove any hard edges before being sliced and packed.

The slow maturing process and careful choosing of meat delivers a flavour that will challenge the most premium of Spanish and Italian hams.




£6.00

Somerset cider chorizo with smoked paprika - Medium (approx 260g)

Based on a traditional Chorizo recipe with the addition of cider and using the highest quality smoked paprika. The sourness developed during fermentation, with the sweetness of the cider, a mild heat from the chilli and a light smoke flavour make this one of the best Chorizos you will ever taste.





£9.00

Somerset cider chorizo with smoked paprika - Large (approx 345g)

A milder version of our popular spicy chorizo. Based on a traditional Chorizo recipe with the addition of cider and using the highest quality smoked paprika. The sourness developed during fermentation, with the sweetness of the cider, a mild heat from the chilli and a light smoke flavour make this one of the best Chorizos you will ever taste.




£12.00

Somerset cider chorizo with smoked paprika - Small (approx 170g)

A milder version of our popular spicy chorizo. Based on a traditional Chorizo recipe with the addition of cider and using the highest quality smoked paprika. The sourness developed during fermentation, with the sweetness of the cider, a mild heat from the chilli and a light smoke flavour make this one of the best Chorizos you will ever taste.




£6.50

Red wine and Draycott Blue salami - Large (approx 300g)

A perfect combination of red wine, blue cheese and salami all wrapped up in an individual salami. Made using only fresh ingredients (no nasty blue cheese powders) and hung to dry to the point that they deliver a strong bite. Originally made only for our ‘poker’ range, we now make this as a full size salami in response to a huge demand from the Somerset Charcuterie fan base.



£10.50

Red wine and Draycott Blue salami - Small (approx 170g)

A perfect combination of red wine, blue cheese and salami all wrapped up in an individual salami. Made using only fresh ingredients (no nasty blue cheese powders) and hung to dry to the point that they deliver a strong bite. Originally made only for our ‘poker’ range, we now make this as a full size salami in response to a huge demand from the Somerset Charcuterie fan base.

£6.50

Red wine and Draycott Blue salami pokers

A perfect combination of red wine, blue cheese and salami all wrapped up in an individual salami. Made using only fresh ingredients (no nasty blue cheese powders) and hung to dry to the point that they deliver a strong bite.



£1.50

Fennel salami (approx 170g)

Made using the best outdoor reared Somerset pork this multi-award winning classic salami is divine.




£6.50

Black pepper and garlic salami (approx 225g)

With fresh chopped garlic and tellicherry peppercorns.

£8.00

Coppa - per 250g

Pork shoulder cured with juniper, salt & telicherry pepper before hanging for 3 months. Rich & creamy.



£10.00

Coppa - 60g sliced

Pork shoulder cured with juniper, salt & telicherry pepper before hanging for 3 months. Rich & creamy.


£3.75

Lonza - per 250g

We strip the back fat from the whole loin before curing in juniper, salt & telicherry pepper. Light, delicate & lean



£10.00

Lonza - 60g sliced

We strip the back fat from the whole loin before curing in juniper, salt & telicherry pepper. Light, delicate & lean



£3.75

Cured duck breast - 60g sliced

Lightly cured and dried duck breast - indulgent!





£4.50

Red wine and Draycott Blue salami - Sliced

A perfect combination of red wine, blue cheese and salami all wrapped up in an individual salami. Made using only fresh ingredients (no nasty blue cheese powders) and hung to dry to the point that they deliver a strong bite. Originally made only for our ‘poker’ range, we now make this as a full size salami in response to a huge demand from the Somerset Charcuterie fan base.

£3.20

Fennel salami - sliced

Made using the best outdoor reared Somerset pork this classic salami is divine.



£3.20

Cured duck breast - whole.

Lightly cured and dried duck breast - Indulgent!





£9.50