A subtle blend of fennel, garlic & red wine
A nostalgic blend of old English spices & Herefordshire cider
An explosive mix of spices & hot chillies with a fiery kick to ignite the taste buds!
An oak smoked Northern European inspired salami spiced with caraway & cumin
A special edition salami in celebration of the Chinese Year of the Pig, using Oriental spices, shaoxing rice wine, garlic and ginger
Our regional take on a traditional Spanish style salami made with Herefordshire Cider
Our regional take on a traditional Calabrian style spreadable salami using local Herefordshire cider
A Majorcan style spreadable salami made using Rod’s secret spice blend. If you like chorizo, you’ll love this!
An Italian style pork leg muscle, cured, oak smoked and air-dried for two months.
A Tuscan style whole pork shoulder muscle cured and air-dried for two to three months for a delicate flavour and tender texture
A Prosciutto style ham, dry cured, air dried and washed with Herefordshire Cider.
This charcuterie product is an ideal substitute for Parma Ham in any meal requiring cured meats.
A Spanish style pork loin cured and air-dried & flavoured with garlic and smoked paprika.
Cured and air-dried pork belly flavoured with garlic, juniper, bay leaf and rosemary.
Cured and air-dried pork cheek flavoured with black pepper,
Perfect ingredient for carbonara.
Cured pork back fat, cured with herbs and spices and dark-aged for eight months.
Non-hydrogenated rendered pork fat with no preservatives or additives and a high smoking point; excellent for frying, pan-searing, grilling and roasting. Natural moisture content and mild flavour; ideal for baking and flaky pie crusts. Its natural, soft consistency means it can also be used in place of butter on bread with a sprinkling of salt.