CHARCUTERIE & COOKERY COURSES

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.