This wonderful pack is a highlight of our sliced selections, perfect as a trial run of what we offer or a generous gift to someone special. Enjoy these diverse, deep and subtle flavours on your own, with friends or as a luxurious starter for dinner.
We would very much like you to serve all of these at room temperature. They are ambient stable, but best stored in the fridge and tightly wrapped once opened.
Each Sliced Pack Selection box contains 60g (approx 22 slices) of 6 of our most popular salami's:
Black Pepper and Garlic Salami
(Taste of the West Gold, Great Taste Award winner)
Tellicherry black peppercorns, toasted gentley to release their oils before being combined with fresh garlic. The result is a subtle, traditional flavour. Not too garlicy and just the right amount of pepper.
Peperone
(pronounced pepperoni ;)- and Great Taste Award Winner).
25% grass fed beef and our free range pork with lovely fennel / sweet, anise notes. More commonly known for being a pizza topping, but theis also stands up on a charcuterie board or simply in ciabatta.
Sage & Mustard Salami
(Great Taste Award Winner, Taste of the West Gold)
Mustard seeds added to sage picked fresh that morning from the Somerset Charcuterie garden. Over time, the flavours develop and infuse, settling down to a more mature and delicate combination.
Fennel Salami
(Great Taste Award Winner, British Charcuterie Awards - Silver, Taste of the West Gold award, British Cured Meat Awards - commended)
Fennel salami is a classic, (Finocchiona) Fennel seeds, lightly toasted on the morning of production - the smell on Fennel slamai making day never gets old for us! We add local cider for a subtle sweet addition to bring this home to Somerset.
Lonza
The whole loin with fat cap removed, a lean cut which holds flavour well. Cured it in sea salt, toasted tellicherry pepper and crushed juniper.
Air Dried Free Range Duck
(Great Taste Award Winner, British Cured Meat Awards Gold Medal, Taste of the West Gold Award, British Charcuterie Awards - Bronze)
Simply cured to capture and enhance the natural flavour of the free range duck. With sea salt crushed juniper and toasted tellicherry pepper. Matured for 4-6 weeks.Rich, creamy and indulgent!




Black Pepper and Garlic Salami: Pork (87%), Cider, Skimmed Milk Powder, Salt, Black Pepper (1.3%), Garlic (1.0%), Dextrose, Water, Sodium Nitrite, Sodium Nitrate.
Peperone: Pork (65%), Beef (22%), Water, Salt (2.1%), Paprika, Fennel, Black Pepper, Dextrose, Cayenne Pepper, Brown Sugar Sodium Nitrite, Sodium Nitrate.
Sage & Mustard: Pork (87%), Cider (4.8%), Skimmed Milk Powder, Salt, Mustard Seeds (1.0%), Dextrose, Water, Sage (0.4%)Water, Black Pepper, Garlic, Preservatives: Sodium Nitrite, Sodium Nitrate.
Fennel: Pork (87%), Cider, Skimmed Milk Powder, Salt, Dextrose, Fennel (0.6%), Water, Black Pepper, Garlic, Preservatives: Sodium Nitrite, Sodium Nitrate.
Lonza: Pork (96%), Salt, Tellicherry Pepper, Juniper Berries.
Air Dried Duck: Duck Breast (96%), Salt, Tellicherry Pepper, Juniper Berries.
Nutritional Information – typical values per 100g
Black Pepper and Garlic Salami: Energy 357kcal / 1487kj, Fat 24.3g of which saturates 10.7g, Carbohydrates 2.2g of which sugars 0.8g, Protein 32.0g Salt 3.95g
Peperone: Energy 312kcal 1305kj, Fat 16.2g, saturates 7.6g, Carbohydrates 2.1g of which sugars 1.6g, Protein 35.6g, Salt 4.65g
Sage & Mustard: Energy 281kcal / 1171kj, Fat 17.6g, saturates 6.1g, Carbohydrates 4.4g of which sugars 3.8g Protein 25.5g Salt 3.4g
Fennel Salami: Energy 324kcal / 1351kj, Fat 21.2g of which saturates 9.6g, Carbohydrates 1.5g of which sugars 0.9g, Protein 31.6g, Salt 4.95g
Lonza: Energy 203kcal 855kj, Fat 6.7g of which saturates 2.9g, Carbohydrates 0.7g of which sugars <0.5g, Protein 35.0g, Salt 3.98g
Duck: Energy 315cal 1309kj, Fat 22.3g of which saturates 7.3g, Carbohydrates 3.0g of which sugars 0.3g ,Protein 25.4g, Salt 6.9g

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