120g pack of mixed Charcuterie.
These meats have been cured, dried and aged in Hampshire by James Golding of the Pig Hotel Group and the Pinch of Salt Curing Co and includes approximately...
- 5 slices of Coppa (Collar of Saddle Back Pork, dry cured with black pepper, sea salt and cinnamon)
- 5 slices of Lomo (Loin if Saddle Back Pork, dry cured with smoked paprika, garlic & oregano).
- 5 slices of Bresaola (Rump of Pennington Beef, marinated in red wine, garlic, black pepper, rosemary & bay).