Wild Venison Pepperoni (110g) - 2 Star Great Taste Award winner - Smoky with a spicy hit of heat, the caraway seeds give a subtle aniseed flavour to finish. Made using wild British venison, this pepperoni is smoked over oak for 3 days before being air dried in our custom ageing rooms. The perfect addition to a charcuterie board, this pepperoni is equally delicious used in recipes or sliced on sourdough pizza.
Dorset Blue Vinny & Fig Salami (150g) - 2 Star Great Taste Award winner - This award-winning pork salami is made using renowned local farmhouse blue cheese, Dorset Blue Vinny. We combine delicious Dorset Blue Vinny cheese with sweet figs for a wonderful balance of flavour. Enjoy on its own or as part of a British charcuterie sharing board or antipasti platter.
Dorset Chorizo Picante (55g)- 1 Star Great Taste Award winner - This pork chorizo is made using hot and sweet smoked paprika. Ready to eat, our chorizo is perfect for snacking or enjoying as part of a charcuterie or antipasti board. It’s equally delicious used as a cooking ingredient in stews, paellas, with fish or on sourdough pizza.
Fennel & White Pepper Salami (55g) - 2 Star Great Taste Award winner - A wonderfully versatile pork salami with aromatic fennel and punchy white pepper. Great as part of a British charcuterie sharing board or antipasti selection and delicious in sandwiches.
Black Truffle Salami (55g) - An unctuous new arrival to our range. A wonderfully balanced free range pork salami with earthy grated black truffle and a hint of black pepper.
Hartgrove Coppa (55g) - 3 Star Great Taste Award winner - Pork neck fillet, dry cured in a gentle mix of herbs and spices, then air dried for 3 months. A fantastic addition to a British charcuterie sharing board. Try wrapping around asparagus spears or pickles. Use in place of parma ham.
Pink Peppercorn & Purbeck Cider Salami (90g) - Pork salami made using Dorset cider from the Isle of Purbeck. The aromatic pink peppercorns combine to make this delicious and unique salami. Enjoy this modern day classic as part of a charcuterie board.
Dorset Nduja (150g) - Made from free range British pork combined with hot Calabrian chillies, this is our Dorset take on the Calabrian classic, Nduja. The depth of flavour of the Dorset Nduja makes it perfect for adding flavour and heat to recipes such as pasta, sauces, pizza or simply enjoy spread on sourdough toast.
Sloe & Garlic Wild Venison Salami (110g) - Made using wild British venison, sloe berries, fresh garlic and a good glug of red wine, this unique salami is smoked over oak chips for 3 days. The perfect addition to a cheese and charcuterie sharing board.
