Somerset Charcuterie believe in embracing traditional Italian and Spanish methods combined with some of the fantastic flavours and rich food culture of the West Country. Their aim is to bring innovation to the world of British Charcuterie with new flavours & ideas. Mixing the old with the new, and continental with British, to deliver bold, robust flavours that will excite and intrigue. They use mainly Saddleback, Oxford Sandy & Black or Tamworth pigs - all outdoor and locally reared. Where possible they are also using other local ingredients and their cider, sage, cheese, goat, duck and wild garlic all come from Somerset producers.