ORGANIC CHARCUTERIE PLATTER

Description

A mixed platter from The Organic Cure.

Handcrafted charcuterie made in the traditional way, using the finest organic, high welfare produce reared at Haye Farm, our home in East Devon.

The current selection includes:

Chorizo

Based on the Spanish classic recipe. Tasty, tangy and spicy pork salami sausage warmed with paprika, sweetened with fennel and then air dried.

Lomo 

Mouth-watering distinct flavour, made from generously balanced fat and lean pork loins. Cured with fennel, white peppercorns and oregano.

Coppa

A deliciously savoury and aromatic charcuterie, made from cured and air dried pork neck fillets. Carefully seasoned and cased for slow maturation.

Smoked Pork Shoulder ‘Spalla’

Spalla is charcuterie made with organic pork shoulder, cured with herbs and spices then air dried and oak smoked. Delicate and aromatic.

• 100g
• Sliced pack
• Keep refrigerated. Once opened, consume within 3 days and the use-by date.
• Minimum life on arrival, 1 month

All UK / non-UK organic ingredients.