We use award-winning charcuterie produced by Marsh Pig.
They believe in high-welfare and happy animals, with free range outdoor pigs living on average 10 weeks longer. They also use the best cuts, only using leg meat in their salami and chorizo that has been sourced from East Anglia. The meat is trimmed of glands and sinew, with only 15% of fat added, leaving a meatier product and no need for a tooth pick!
Only the finest spices and herbs are used, such as paprika imported from the Del la Vera region in Spain.