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The Ultimate British Charcuterie Board

By The Meat School’s Sean Cannon

Hackney Brawn Salami – looks amazing and challenges perceptions of what a salami is. It uses only meat from the head of the pig and has a crumbly texture, herby taste and silky smoo th fat.

Cornish Charcuterie Nape – the best nape or ‘coppa’ in the land taken from their farm-raised British lops – it balances the deep, complex lean with the silky fat perfectly.

Cumbrian Air Dried Ham – made in Waberthwaite in Cumbria by Joyce and Alistair Woodall: it is the best air dried ham around and delivers all the deep, savoury flavours of the best serrano. Not to be confused with the mass produced ‘Woodalls’ brand you see in supermarkets!

Cobnut Salami – a British classic made with cobnuts from Sussex and Kent.

Red Wine & Herb Beef Jerky – made in Norfolk this is like no other jerky we have tried. The beef flavour is deep and the aromatics only add to the experience.

Cured Welsh Venison – made by Trealy Farm in Wales. This is a lightly smoked and very delicate cured leg of venison that melts in your mouth.

Air Dried leg of Lamb – made in the Weald of Kent by sheep farmer Tobin Bird with a sweet cure that brings out all the great, complex qualities of this grass fed lamb