Featured Products
A Pinch of Salt Charcuterie
They take pride in knowing exactly where the meat they use comes from and strongly believe in the quality of local produce, choosing the finest free-range beef, pork and game from the counties of Hampshire and Dorset.
When the meat arrives at the curing rooms it is hung for a minimum of 31 days bringing about a depth of colour, taste and texture that can only be achieved with patience, time and experience. On first taste they ooze the real essence of meat flavour - something often lost in the mass produced cured meats of today's market.
The range comprises of the following:
- Salami - free-range pork with herbs, garlic and red wine, black pepper, mix of spices
- Chorizo - free-range pork in natural casing, sweet & smoked, spicy paprika, fennel seeds, black pepper
- Biltong - free-range beef with chilli & rosemary, coriander & pepper
- Lomo - loin of pork marinated with fennel seeds & sweet paprika
- Coppa - shoulder of pork marinated with fennel seeds & white pepper
- Bresola - free-range beef marinated in red wine with rosemary & black pepper and left to air dry
- Free-range air-dried leg of pork - similar in style to Parma ham
