Three of our favourites from Trealy Farm, locally produced free range charcuterie. Their salamis are full of natural sweetness intensified with a variety of herbs and spices. Extremely versatile cooking sausages that can be diced, sliced and crumbled before using in recipes, on pizzas, in soups or stews.
A smooth and rich French-style black pudding, best slowly fried for a decadent experience, served as part of a full English breakfast, or more traditionally, with apple sauce, salad and sourdough.
Bite-size cooking chorizo with piquant smoked paprika. Try frying whole until golden brown with some sliced onion, then add a dash of cider for a simple and authentic tapas dish.
Fennel salami works really well with citrus flavours and fennel bulb, in salads with endive or even marinated and threaded onto rosemary skewers for the barbecue.
“The best artisan charcuterie in the UK” Hugh Fearnley-Whittingstall