Cured and Air Dried 1

Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini Cooking Chorizo 4. Morcilla 5. Chorizo Ibérico Bellota Cure and simple Good meat, salt, smoke, time. The fundamentals of great curing are not complicated, so it’s extraordinary just how many different styles, flavours and textures can be found around the world. We’ve spent 20 years tracking down the very best in a cured meat odyssey that has seen us wander beneath holm oak trees in the Spanish dehesa, climb mountains in Italy and get hopelessly lost in the Scottish Highlands. The meaty treasures we’ve brought back range from hams and sausages to salamis and coppas, each with their own story to tell and unique flavours that are specific to a particular place. 1. An ancient art 4. The practice of preserving meat by drying, salting or smoking stretches back thousands of years and while the process has evolved, there has been a renaissance in traditional skills and techniques in recent years. Many of our artisan producers work in much the same way as their forefathers would have, creating truly authentic, exquisite flavours. If you would like to order from our range or want to know more about a product, please contact your Harvey & Brockless account manager or speak to our customer support team. 3. 2. 5. Smoked Air Dried Pork Loin Sliced 90g CA248 British Suffolk Salami, Brundish, Suffolk The latest edition to the Suffolk Salami range, cured and There’s been a cured meat revolution in the UK in recent years smoked on the farm it is a delicate finely textured meat that with a new generation of artisan producers developing air dried should be savoured as the focus of an antipasti board. sausages and air dried hams that are more than a match for anything made on the Continent. The movement has evolved Cornish Coppa 1kg CA193 to such an extent that we are now entering an exciting new Deli Farm, Delabole, Cornwall phase where companies are fusing Spanish, Italian and British Made from Cornish pork shoulder and slowly dry cured in a traditions to create products that are truly original. From blend of black pepper, garlic and juniper. Scotland to Cornwall and Manchester to Suffolk, we only work with suppliers that are a cut above. Truffle Infused Lardo 1kg CA244 Capreolus, Rampisham, Dorset The thickest back fat from free-range pigs is cured for two Air Dried & Smoked months with rosemary, garlic, sage, juniper and black pepper then fermented; altering the structure of the fat and making it Air Dried Duck Breast Whole 190g CA515 melt at a lower temperature, giving a silky mouth-feel. Brushed Air Dried Duck Breast Sliced 100g CA249 with English truffle oil and allowed to slowly infuse. Always very Somerset Charcuterie, Wrington, Somerset thinly sliced and amazing on hot sourdough. Somerset free-range duck breast with the simplest of cures Smoked Pancetta Sliced 100g CA407 to allow the natural flavour to shine. Intensely flavoured, creamy and indulgent, best enjoyed as the centre-piece of Smoked Pancetta Sliced 250g c/2 CA417 an antipasti board. Woodall’s, Stretford, Manchester Produced from British pork bellies selected for an even 1. Air Dried Ham Bone in 5.5kg CA202 distribution of fat to lean. Fully air dried and ready to eat, the Air Dried Ham 250g CA172 bellies are cured on the bone to keep their shape and enhance 5. 6. Oxsprings, Pershore, Worcestershire the flavour. An English air-dried ham aged for a minimum of eight months. Cold Smoked Mutton Whole 1.6kg CA238 Made exclusively with local Freedom Food pigs and natural sea salt, the ham contains no nitrites or other artificial additives. Cold Smoked Mutton Sliced 10 x 30g CA243 Capreolus, Rampisham, Dorset 2. Royale Ham Sliced 70g CA405 West Country leg of mutton cured with rosemary, juniper, garlic, Royale Ham Sliced 300g c/2 CA415 black pepper, and port, air dried and beech wood smoked. Woodall’s, Stretford, Manchester Makes an excellent salad served with peppery watercress or 4. rocket and a good balsamic vinegar. With an unmistakably British flavour, this ham is marinated for eight days in a liquid pickle of pale ale, molasses, vinegar, Smoked Venison Sliced 75g CA389 brown sugar and spices before being smoked and Great Glen Charcuterie, Argyll, Scotland slowly matured. Prime cuts of local, wild venison are dry cured and oak smoked Black Combe Ham Sliced 70g CA413 by hand, then matured for three months. Wonderful on it’s own, this makes the most impressive canapés: try it on an oatcake Black Combe Ham Sliced 300g c/2 CA413 with cream cheese or wrapped around asparagus. Black Combe Ham 1/2 1.8kg CA423 Woodall’s, Stretford, Manchester Dorset Air Dried Beef 1.2kg CA455 Capreolus, Rampisham, Dorset Rubbed with a spiced dry cure mix then smoked over oak for 3. five hours before being left to naturally air dry for at least six Capreolus air-dried beef is traditionally dry cured using months. This ham finds the balance between being aromatic black pepper, rosemary, thyme and juniper berries; dark and distinct but never overpowering. muscovado sugar and a touch of port add a sweetness and enhance the depth of flavour of the beef. Left to slowly air dry Cumbrian Ham Sliced 70g CA401 for six to 10 weeks. Traditionally served with rocket leaves and shavings of parmesan. Cumbrian Ham Sliced 300g c/2 CA411 Woodall’s, Stretford, Manchester Charcuterie Selection 100g CA410 Traditionally hand cured using an old Woodall’s family Woodall’s, Stretford, Manchester recipe. This was the first prosciutto style ham to be produced A trio of our most popular cured meats from Woodall’s; British commercially in the UK as well as being served on RMS Titantic. Cumberland Salami, Cumbrian Ham and Royale Ham, in a convenient pack - perfect for two servings. 1. Suffolk Salami Rosemary 2. Suffolk Chorizo 3. Green Pepper & Venison Salami 4. Oxsprings Air Dried Ham 5. Cornish Salami with Black Olives 6. Cornish Salami with Fennel & Anise Air Dried Sausage Sage and Mustard Salami Sliced 100g CA246 Somerset Charcuterie, Wrington, Somerset Cornish Salami with Fennel & Anise 400g CA190 With classic British flavours: fresh sage, locally brewed cider Deli Farm, Delabole, Cornwall and yellow mustards seeds slowly cured to produce a complex Lightly bruised fennel, star anise and port are added to this salami blending sweet, sour, salt and umami. Delicious with a Cornish salami made from the leg of pork and the top rump glass of Rioja or Somerset cider. of beef. Cumberland Salami Sliced 70g CA409 Suffolk Salami Whole 800g CA356 Cumberland Salami Sliced 250g c/2 CA419 Suffolk Salami Sliced 90g CA351 Woodall’s, Stretford, Manchester Suffolk Salami, Brundish, Suffolk Originates from a Cumberland sausage recipe that the Made from Freedom Food higher welfare pigs, Suffolk salami Woodall’s family has used for eight generations. has a mild delicate flavour and is made with red wine, black pepper and garlic, and is then cured for three months. Haggis Suffolk Salami Rosemary Whole 800g CA357 Haggis Traditional 500g CA002 Ramsey, South Lanarkshire, Scotland Suffolk Salami Rosemary Sliced 90g CA352 Suffolk Salami, Brundish, Suffolk Our traditionally cased Haggis is a blend of pork heart, lungs and liver mixed with onion, oatmeal, suet and spices. 8. An elegant salami infused with a hint of rosemary, this salami is handpicked from the gardens of Lane Farm where it is produced. It is then cured for three months. Suffolk Chorizo Whole 800g CA358 Suffolk Chorizo Sliced 90g CA353 Suffolk Salami, Brundish, Suffolk 1. This spicy chorizo is made with sweet, bitter sweet and hot paprika lightly smoked over oak and beech wood then cured for six weeks. Green Pepper & Venison Salami Whole 1.4kg CA385 4. 7. Green Pepper & Venison Salami Sliced 90g CA387 Great Glen Charcuterie, Argyll, Scotland Dry cured and oak smoked locally sourced venison salami 5. flavoured with green peppercorns. It has a distinctive gamey flavour with a little heat from the peppercorns. 6. Spicy Cider Chorizo Poker 500g (20 x 20-30g approx) CA507 Somerset Charcuterie, Wrington, Somerset 3. The Spanish classic with a flavour of Somerset. Cured with cider brewed locally, the chorizo becomes more complex with 2. balanced sweet and sour notes and a developing heat. Great with cider, beer or shellfish. Red Wine and Draycott Blue Cheese Poker 500g (20 x 20-30g approx) CA506 Somerset Charcuterie, Wrington, Somerset That perfect combination of red wine and blue cheese all wrapped in an individual salami. Made using only fresh ingredients (no nasty cheese powders here) and air dried to deliver a strong snap. Red Wine and Draycott Blue Cheese British Salami Sliced 100g CA247 Somerset Charcuterie, Wrington, Somerset 1. Oxsprings Air Dried Ham 2. Fennel & Anise Salami 3. Green Pepper & Venison So popular as a poker that it has now grown up into a fully Salami 4. Cornish Coppa 5. Suffolk Salami 6. Suffolk Rosemary 7. Suffolk Chorizo fledged salami. Try a couple of slices on Danish rye with 8. Dorset Air Dried Beef cream cheese. Tapas Mixed Charcuterie 100g CA284 Spanish Candelario, Spain Two portion pack of our sliced chorizo, sliced salchichon & 18 No country has more passion for the pig than Spain where a month Jamón Serrano meal is not complete without a few slices of jamón or chorizo. Ibérico Bellota, in particular, is worshipped for its sweet flavour Air Dried Sausage and silky texture. Made with meat from Black Ibérico pigs, who roam the primal oak forests of Extremadura, it is rich in healthy Chorizo Ibérico Bellota 1/2 450g approx CA276 oleic fats with complex nutty notes that reflect the animal’s wild Candelario, Spain acorn diet, in the late autumn.

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