Charcuterie

Shropshire Salumi is a small company based north of Shrewsbury making handmade small batch charcuterie the traditional way. Will Macken takes a pride in the quality of their ingedients, their methods and 'nose to tail' ethos. Only locally reared traditional breeds are used (Gloucester Old Spot, Oxford Sandy and Black), and Will is very keen that welfare standards are high in the farms he deals with. About 180g each.

Cheese makers Westcombe in Somerset are now also producing charcuterie wiht a very similar emphasis on quality and traditional methods. They use pork from Gothelney Farm - which uses regenerative methods and Tamworth pigs - plus some of their own beef. These are larger than Will's - more like 280g.

Will Macken's Fennel Salami: With more than a hint of freshly roasted and ground fennel to provide a subtle sweetness, the Fennel Salami is balanced with a little black pepper, garlic and red wine. 180g

Will Macken's Rosemary & Garlic Salami: Made with white wine for a fresh, light taste - with a lovely hint of rosemary. 180g

Will Macken's Chorizo: Packed with warming flavours: smoked paprika, cayenne, chilli, garlic, fennel and of course red wine from the Somantano region of Spain. 180g

Westcombe Saucisson: Mould-ripened pork saucisson sec inspired by those from southwest France. Seasoned with black pepper, nutmeg and garlic. 280g

Westcombe Pomona Salami: Inspired by Pomona - a cider brandy liqueur from the Somerset Cider Brandy Co - this is a lightly-smoked pork and beef salami, studded with Pomona-steeped green peppercorns, and flavoured with a touch of marjoram. 280g

Charcuterie should be stored in a cool ambient temperature (10-14 degrees Celsius) or, failing that, in a Tupperware box in the fridge.