Let’s get it Saucisson…

Fresh, 'Chevre' style, mould ripened cheese made with buttery rich organic Jersey milk.  This amazing wrinkly little cheese is charcoal dusted with its own special edible flora, developing over the rind as it matures.  Once cut the delicious pate resembles the texture of decadent velvety ice cream!

Each cheese is around 220g 

A little smasher of a blue with a piquant twang when young becoming mellower and softer with age.

This rind is not only beautiful but also edible.  It is semi-hard with sweet and nutty flavours and a slight lemon acidity. Slightly dry texture and best eaten at around 8-10 weeks.

Mould ripened saucisson inspired by those from the south west of France

Each sausage weighs between 250-300g

Westcombe Charcuterie is made in the heart of East Somerset using pasture reared pork from Gothelney Farm and Veal from their own dairy herd, this partnership provides a viable use for the bull calves, rearing them on the farm for 6-8 months.  Like the rest of the herd they enjoy the luscious green pasture, roaming the hills around Westcombe from spring to autumn, then spend the winter in airy deep straw barns when the ground is too wet and weather to harsh over the winter.  The veal salamis are at the very heart of why Westcombe produce charcuterie, and the pork from Fred Price at Gothelney Farm is the backbone of the product range. The Tamworth pigs are reared to 10 months of age, fed on cover crops and herbal leys as part of the farm’s low input soil fertility management system producing heritage grain. Finished on entirely home-grown ration, the pigs reach a weight of approximately 120kg, which is ideal for making charcuterie and provides the ample back fat required to make veal salami. Westcombe then use their experience in maturing cheese to inform their process for mould ripening their charcuterie, allowing the microbial terroir of Westcombe to impart a unique flora and character to the salume.  All the salami are fully cured, ready to eat and are happy to be kept at ambient temperatures. (18oc and below)

A midweight and dark fruited unoaked version of Aglianico - the great red grape of Southern Italy.  Fruity elegant notes with a touch of spiciness!  

These award-winning sourdough crispbreads are inspired by Peter’s Yard love of Sweden, the home of crispbread. Selecting simple, natural ingredients including organic fresh milk, organic flour and their precious sourdough starter, which ferments for 16 hours before each batch is made.

Baked until crisp and golden, they are the natural choice for smoked salmon, cheese or pâté.  These are 10cm round, perfect for cracking and sharing.

*contains Wheat*

Piquant, full-bodied and richly savoury with red onions, molassed sugar and ruby port. Perfect with Blue Cheese and Cold Meats.

A fragrant mix of whole olives in a hand prepared oil marinade with rosemary & garlic.

These olives have been prepared using beautifully wholesome & traditional Mediterranean methods; all Silver & Green Olives are naturally ripened and then picked, ready to be authentically cured.

Silver & Green olives are fermented using a slower, more traditional process than others (and they are not pasteurised either!).  Because of this, the lactic acid bacteria formed during the pickling and some of the yeasts in the fruit, can hang around and form a little bubble or white clouding in the pack. It’s natural, healthy and won’t affect the enjoyment of your olives!