That’s dried sausage for the initiated. These salami will be core to our range, with a selection of Italian-inspired recipes, but with a Devonshire twist.

The cheek, or jowl, of our heritage pigs cured and matured.
Black pepper, garlic, and something else you can’t quite put your finger on.

Making the carbonara pedants (and laziali) happy since 2025.

Taken from the neck and collar, this cut has a perfect balance of meat and fat making it soft and succulent.

In our mind, the king of the charcuterie board.