Making Our Charcuterie

BUTCHERY

Removing the collar muscle.

The techniques we use in the making of our products were learnt from local villagers in the Spanish foothills of Andalucia where we lived for eleven years and recipes sourced for our range of Mediterranean styled cured and air-dried meats.  From our award winning coppa and cooking chorizos perfect for making paellas and Spanish style casseroles to pastrami and pancetta, we aim to offer a range of quality products that deliver a variety of tastes.