What’s the product?
Two of our favourite Somerset Charcuterie creations, in deliciously snackable sizes - Chorizo, Cider & Mature Cheddar Nibblets, and Red Wine & Blue Cheese Salami Nibblets. Both are absolutely bursting with flavour and make the perfect partner for a really cold beer.
Who’s behind it?
Two friends, Andy and James, who are based on the farm where Andy grew up – Lowerstock Farm in Wrington, 20.6 miles outside Bath.
What’s the story?
Andy is a trained butcher and James had spent 24 years in the food industry when they first met at the school gates (how many brilliant businesses have started this way? God bless the school run!) and came up with a plan to produce artisan charcuterie with traditional Italian and Spanish methods, but using Somerset ingredients and flavours inspired by the West Country. Their meat comes from locally reared Saddleback, Oxford Sandy & Black and Tamworth pigs, and they source other ingredients locally as often as they can, including cider and cheese. They’ve made a name for themselves in the business, winning multiple highly-respected trophies including the British Cured Meat Awards.
Why we love it…
Traditional techniques with local ingredients and a West Country twist – how awesome is that? We love Somerset Charcuterie’s ethos of celebrating the best local produce and flavours, and their products are absolutely delicious.