British Charcuterie Handmade in Cornwall

Air Dried Prosciutto, Coppa, Bresaola...

Cornish Coppa

The Coppa joint runs through the shoulder from the base of the neck to the top of the loin. Made from Southwest Pork shoulder, slowly dry cured in a blend of salts and spices, coated in pepper spice mix, and slowly air dried to develop the strong punchy flavour.

Cornish Bresaola

Made with Southwest beef sirloin; traditionally dry cured in a blend of salts, herbs and spices, then slowly air dried for several months. A melt in the mouth texture with layers of flavour!

Wild Venison Bresaola

Whole muscles from the hindquarters of Wild Venison, dry cured in a blend of salts, sugar and spices and slowly air dried. It has a rich 'gamey' flavour and soft texture. Venison is also high in protien and low in cholesterol so has health benefits.  

Cornish Lomo

Lomo is made from pork Loin, It has been dry cured in a mixture of salts and spices, and then slowly air dried.  It's flavour is delicate but meaty and has enough fat to give it a soft texture

Cornish Pancetta

Dry cured belly pork with a delicate blend of salts and spices gently rubbed in and then slowly air dried.

Cornish Pancetta Lardons

Diced pieces of dry cured belly pork with a delicate blend of salts and spices gently rubbed in and slowly air dried.

Cornish Smoked Lamb Prosciutto

Leg of mature grass fed lamb dry cured, expertly smoked by the award winning Tregida Smokehouse and then slowly air dried. Soft in texture retaining a well-balanced smokey lamb flavour. 

Cornish Coppa Knob Ends

Delicious cut-off's and ends of Coppa. Brings intense flavour to every dish! Add to bolognese sauce, shepherds pie, macaroni cheese, the list is endless.... *Available in larger quantities if requested 

Rustic Range Bresaola

Our Rustic Range Bresaola is made with West Country beef; traditionally dry cured in a blend of salts, herbs and spices, then slowly air dried for several months. It has plenty of texture and layers of flavour!