What’s in the 200g Sharing Platter

Hartgrove Coppa (66g) - 3 Star Great Taste Award winner - Free range pork neck fillet, dry cured in a gentle mix of herbs and spices, then air dried for 3 months. A fantastic addition to a British charcuterie sharing board. Try wrapping around asparagus spears or pickles. Use in place of parma ham.

Wild Venison Chorizo (66g) - 2 Star Great Taste Award winner - Our wild venison chorizo is made using sweet, smoked paprika.

Fennel & White Pepper Salami (66g) - Versatile free range pork salami made with aromatic fennel and punchy white pepper.

What’s in the Wild venison charcuterie Platter

Sloe and Garlic Wild Venison Salami (50g) - 2 Star Great Taste Award winner - Made using wild British venison, sloe berries, fresh garlic and a good glug of red wine, this unique salami is smoked over oak chips for 3 days. The perfect addition to a cheese and charcuterie sharing board.

Wild Venison Chorizo (50g) - 2 Star Great Taste Award winner - Our wild venison chorizo is made using sweet, smoked paprika.

Wild Venison Pepperoni (50g) - 2 Star Great Taste Award winner - Smoky with a spicy hit of heat, the caraway seeds give a subtle aniseed flavour to finish. Made using wild British venison, this pepperoni is smoked over oak for 3 days before being air dried. The perfect addition to a charcuterie board, this pepperoni is equally delicious used in recipes or sliced on sourdough pizza.

What’s in the Pizza Toppings platter

Dorset Chorizo Picante (50g) - Sweet and smokey free range pork chorizo, a real crowd pleaser when it comes to pizza, packed with paprika for a subtle heat.

Wild Venison Pepperoni (50g) - For a delicious twist on the classic pepperoni pizza - made with chilli and caraway. Oak smoked for 36 hours.

Fennel & White Pepper Salami (50g) - Versatile free range pork salami made with aromatic fennel and punchy white pepper. The perfect cured meat for a modern pizza, aromatic and herby for something a little different.

What’s in the 300g Sharing Platter

The sharing platter contains five of our most popular cured meats

Hartgrove Coppa (60g) - 3 Star Great Taste Award winner - British pork collar, dry cured in a gentle mix of herbs and spices, then air dried for 3 months. A fantastic addition to a British charcuterie sharing board. Try wrapping around asparagus spears or pickles. Use in place of parma ham.

Dorset Chorizo Picante (60g) - 1 Star Great Taste Award winner - Sweet and smoky pork chorizo made with hot smoked paprika. Ready to eat or cook with.

Fennel & White Pepper Salami (60g) - Versatile salami made with aromatic fennel and punchy white pepper.

Wild Venison Pepperoni (60g) - 2 Star Great Taste Award winner - Made with chilli and carraway. Oak smoked for 36 hours.

Pink Peppercorn & Cider Salami (60g) - 2 Star Great Taste Award winner - made using Dorset cider from the Isle of Purbeck. The aromatic pink peppercorns combine to make this delicious and unique salami.