In Italy, it's typical to enjoy a selection of charcuterie - known as antipasti - before a meal, often over an aperitivo, such as a spritz in the summer sun.
- Sliced Bresaola cured with herbs, balsamic vinegar and red wine, which give a refreshing tang. It is a great way to experience British beef.
- Sliced Coppa. This cured marbled pork collar is a great showcase for flavoursome, well raised British pork. Matured for 2-3 months, this cut develops a rich flavour.
- Sliced Fennel and Garlic Salami, our take on a classic Italian finocchiona, has a fresh and clean fennel fragrance rounded out with a little red wine and garlic.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
Allergens in BOLD AND CAPITALISED
British Beef Silverside, Rosemary, Thyme, Marjoram, Oregano, Black Pepper, Red Wine (SULPHITES), Balsamic Vinegar, Sugar, Salt (E250, E252)
British Pork Collar, Black Pepper, Cloves, Nutmeg, Juniper, Mace, Garlic, Sugar, Salt, E250, E252
Sliced Fennel and Garlic Salami:
British Pork, Fennel Seed, Garlic, White Pepper, Black Pepper, Rosemary, Cloves, Cinnamon, Red Wine (SULPHITES), Salt, Dextrose, E250, E252