The deli charcuterie range gets even better!

We’re very excited about the latest additions to our deli charcuterie range: free range woodland pork reared by Grassfruits in nearby Riccall and prepared by charcuterie and salami legend Chris Wildman.

So far we’re selling Yorkshire Gin Coppa – the super-tasty shoulder cut which Chris cures using repurposed gin botanicals from the Yorkshire Dales gin company. It’s the cold meat equivalent of rib-eye of a cow and ready to eat straight from the pack. You’ll find it’s the perfect complement to Haxby bread, a cheese board and a bottle of red.

We’ve also got our hands on some Oak Smoked Dry Cured Wildman bacon, smoked at Chris’s Holy Smokery to produce bacon which makes a sublime sarnie when it’s paired with Haxby bread.

We love Grassfruits because it’s a small farm producing ecologically sustainable, healthy and nutritious produce. Its pork comes from pigs that run free through the forestry on the Escrick Park Estate, feeding mostly on Himalayan balsam and bracken.

Its back bacon has slightly more fat than you might find in the supermarket, and it’s cut nice and thick. Ideal for getting that perfect crispy bacon and leaves just enough fat in the pan for fried egg, bread or both.

We’ll soon be expanding our range to include Grassfruits British salami and more of Chris Wildman’s epic smoked and dry cured range. Pop in and give it a try!

 

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