Hay Deli www.haydeli.co.uk/
CJ Gibbons Butchers & Fine Foods www.hayonwyebutchers.co.uk
Oakchurch Farm Shop www.oakchurch.net/
The Hereford Deli www.thehereforddeli.com
The Little Deli www.facebook.com/thelittledelihereford/
Mark Hurds Butchers - 8, Broad Street, Weobley, HR4 8SA
Legges of Bromyard https://www.leggesofbromyard.com/
Number 25 Delicatessen www.facebook.com/Number25Delicatessen/
Truffles Delicatessen https://www.facebook.com/trufflesdeli/
Neighbourhood Craft Deli www.facebook.com/Neighbourhoodxdeli
H. Dayus Butchers https://www.hdayus.com/
The Market Builth Wells https://themarketbuilth.co.uk/
The Welsh Venison Centre - Beacons Farm Shop LD3 7HQ http://beaconsfarmshop.co.uk/
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.