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The Wiltshire ham comes from boneless Western Plains Pork legs. They're brined with aromats and then smoked over Beechwood.  

This  Mortadella has beautiful diamonds of back fat suspended in every slice. A spice mix of coriander seed, garlic and white pepper is carefully balanced with the right amount of whole black peppercorns flecked throughout.

This pork terrine is flavoured with mushroom and thyme, then wrapped in our own maple cured bacon.

This terrine uses brined Western Plains pork hocks that get cooked slowly for 8 hours until falling from the bone. The stock that they are cooked in is reduced to a rich jelly that sets the hocks and parsley into a beautiful mosaic of herb and potted ham hock.

Salt Kitchen's cured, spiced and hot smoked Wagyu girello is another crowd favourite. The girello is the eye round muscle from the hindquarter.  

A northern Italian style dry cured Wagyu beef, rubbed with juniper, black pepper and rosemary. Salt Kitchen's bresaola has a beautiful marbling of fat.

Sometimes known as Lonzino or in Spain as Lomo, these dry cured loins are the perfect combination of lean meat and decadent fat. With the chilli and fennel rub generously crusted on the outside of these Lonza, when sliced thin they have just the right amount of spice and that aniseed aroma that good fennel seeds give off. 

A favorite of the Italians, this single muscle prosciutto is rubbed with Italian herbs, lightly smoked and dry cured.

A gentle cold smoking over mountain ash provides a delicate hint of smokiness to this smooth textured cheese.

This award winning buffalo milk blue cheese has a soft and creamy texture with a light green, blue veining throughout.

It is handcrafted using a recipe that is unique to Pyengana and has been perfected on farms in the valley over 130 years. Matured in a traditional cheese cloth in a cave like environment for approximately 12 months to develop a rich, bold flavour with earthy characteristics. 

Made from organic milk with added cream this cheese has a rich yellow coloured interior that as it ripens develops a rich, buttery texture and mild, creamy flavour, with just a hint of garlic chives.

Fermier is a semi hard, smear ripened cheese, reminiscent of the classical Morbier cheeses of Jura with their ash layer in the centre.

 Mountain Man is subtle washed rind organic cheese inspired by the French Reblochon traditionally made in the Haute Savoie region in the French Alps. 

A silky mouth feel and creamy subtle flavour have made this cheese one of the world’s most sought after.

A small ivory coloured cheese with a wrinkly surface and a velvety texture. Clean lactic flavours are complimented by a citrus tang.

Made to a traditional Milan recipe this pork salami is gently seasoned with salt, pepper and garlic.

Made to a traditional Venetian recipe this pork salami is seasoned with salt and Italian spices.

Made to a traditional Calabrian recipe this pork salami is seasoned with chili and garlic.

Spanish style chorizo with paprika.

Dry cured pork using traditional methods.

Supreme quality and delicate flavour.

Plain, Almond or Chocolate

Blueberry, Raspberry, Apricot & Almond or Rhubarb

Plain, Apple Cinnamon or Raspberry & Pistacio

Chocolate or Blueberry