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Home , Charcuterie, Haggis, Ham, Prosciutto, Salami, Salumi

Cured and Air Dried 1. Sobrasada Bellota Ibérico 2. Jamón Serrano 18 month 3. Mini 4. Morcilla 5. Chorizo Ibérico Bellota

Cure and simple Good , , 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 and get hopelessly lost in the . The meaty treasures we’ve brought back range from and to 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, or 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.

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5. Smoked Air Dried Loin Sliced 90g CA248 British Suffolk , 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 , and juniper. to Cornwall and Manchester to Suffolk, we only work with suppliers that are a cut above. Truffle Infused 1kg CA244 Capreolus, Rampisham, Dorset The thickest back from free-range is cured for two Air Dried & Smoked months with , 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 , Wrington, Somerset thinly sliced and amazing on hot sourdough. Somerset free-range duck breast with the simplest of cures Smoked 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 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 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 . With an unmistakably British flavour, this ham is marinated for eight days in a liquid pickle of pale ale, molasses, vinegar, Smoked Sliced 75g CA389 brown and 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 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 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 style ham to be produced A trio of our most popular cured 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 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 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 , black pepper and garlic, and is then cured for three months.

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 mixed with onion, , 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 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 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 with complex nutty notes that reflect the ’s wild Candelario, Spain acorn diet, in the late autumn. Chorizo Ibérico Bellota Sliced 500g CA280 Superb free range meat is only the start of the story. Turning it Candelario, Spain into melt-in-the-mouth jamón takes time and know-how. Our Spanish hams are air dried in a traditional manner in bodegas Flavoured with smoked paprika and garlic this chorizo is derived (cellars) high up in the mountains, where the climate is cool and from wild Ibérico pigs. The chorizo is naturally cured for 80 days the meat slowly transforms into a sublimely tender and delicate lending it a considerable depth and sweetness. ham. It’s a world away from the industrially dried, tough, salty and tasteless hams mostly seen in supermarket chillers. Chorizo Gran Reserva Picante Whole 1.7kg CA281 Candelario, Spain Distinguished by its lively, heated flavour this chorizo is seasoned with garlic, smoked paprika and cayenne. It is then 3. 5. Air Dried & Smoked naturally dry cured for 40 days. 1. Jamón Serrano on the Bone 7.5kg CA066 Semi Cured Teruel, Spain Chorizo BBQ Cooking 3 Pack 280g CA212 Jamón Serrano Boneless 5kg CA061 Candelario, Spain León, Spain Chorizo BBQ Sausage 28 Pack 2.66kg CA214 Jamón Serrano 18 Month Sliced 500g CA274 Candelario, Spain Utiel, Spain An appetising chorizo ideal for barbecuing. Made with prime Made with the hind legs of white pigs this Gran Reserva Ham is cuts of white pork and mixed with smoked paprika from cured in sea salt then air dried in the Spanish Meseta, at 800m Extremadura; and dry cured for 10-14 days. above sea level for over 18 months. It boasts a fine aroma and delicate flavour from slow curing. Chorizo Mini Cooking 12x18 Pack 4.25kg CA017 Catalunya, Spain Lomo Bellota Ibérico Loin Sliced 500g CA252 Guijuelo, Spain Chorizo Mini Cooking 2kg C/3 CA177 Catalunya, Spain Naturally cured loin of wild Ibérico pigs, Lomo has beautiful marbling, due to a combination of diet and exercise. The traces Made in Catalunya from white pork and sweet (dulce) Spanish 4. of fat from the acorns give a moist texture and succulent flavour pimentón. Rich and smoky. enhanced with salt, paprika, garlic and .

Morcilla Bellota Ibérico Whole 350g CA260 2. Guijuelo, Spain Artisan made from acorn fed Ibérico pigs, slowly cured and air dried in natural Bodegas for four months. This Catalan classic is flavoured with cumin, cloves, onion and a little paprika. This soft and crumbly can be eaten sliced or cooked.

Sobrasada Bellota Ibérico Whole 1kg CA262 6. Guijuelo, Spain A soft spicy sausage made from acorn fed Ibérico pigs, spiced with smoked paprika and garlic. It is delicious lightly grilled and spread on hot toast, and is often served when with and dates. Spanish

1. Jamón Serrano 18 month 2. Sobrasada Bellota Ibérico 3. Lomo Bellota Ibérico Loin 4. Salchichón Ibérico 5. Morcilla Bellota Ibérico 6. Jamón Ibérico Cebo 20 month Punta D'anca Sliced 500g CA052 Italian Valtellina, Italy The best and sweetest Bresaola, is produced in the Lombardy Every village in Italy likes to think their ham or salami is the best region of the Italian Alps. The lean, topside beef from mature, in the world, but there’s one that has gone beyond local rivalries grass-fed cattle is salt cured and aged for eight to 10 weeks to find international fame and success. Prosciutto di is until it is a beautiful dark red. protected by a special consortium of producers, which ensures its quality and integrity is never compromised. Made with pork Air Dried Sausage from pigs that are fed on grain and whey from the production of Parmigiano Reggiano cheese (the region’s other famous Salame Napoli 1.5kg CA157 food export), it is aged for a minimum of 12 months and has a Lombardy, Italy wonderfully rich, creamy flavour. This is a dark red, large grain salame that contains piquant black The ‘’ from Italy’s other regions should not be overlooked, pepper grains. Made from carefully selected pork meat, the resulting salame has a subtle and delicately smoked flavour. 1. however. There is a wide range of flavours and textures to be found, which reflect different breeds of pig, diverse diets and subtle variations in how they are produced. Each one reflects Salame Milano 2.5kg CA155 a specific place and tradition, which is why Salame Napoli is Salame Milano Sliced 500g CA153 a very different proposition to Salame Milano. Maybe Italian Lombardy, Italy villagers had a point after all. An authentic, white skinned traditionally tied salame, this is one of Italy’s most popular cured meats. Prepared with lean pork it has a mild rounded taste and is characterised by its fine grain Air Dried & Smoked called chicchi di riso (rice grains).

2. Prosciutto Di Parma Whole Boneless 7.5kg CA029 Oval 3kg CA125 Prosciutto Di Parma Sliced 500g CA138 Lombardy, Italy Parma, Italy This large, from , dates back to the 14th century. Made from finely minced pork that is ground into This ham is made using pigs fed exclusively on a diet of grain a paste and studded with small pieces of diced fat and then and whey from local Parmesan production. Every farm and seasoned with pepper and . is inspected and certified by the consortium. Each approved ham is branded with the five-pointed crown and 5. matured for at least 12 months. Prosciutto Crudo Sliced 500g CA049 German Prosciutto Crudo Sliced 80g CA145 Parma, Italy For better or for wurst could be a national saying in Germany, such is their love of the sausage. But the country also makes 3. Sweet tasting thinly sliced ham, matured for nine months - the some excellent hams, which is why we’ve picked two excellent legs are smaller and leaner than the parma but produced with examples from the Westphalia region. 4. the same expertise. Coppa Sliced 500g CA050 Parma, Italy Cured & Cooked Coppa is Italian for nape of the neck. This cold cut is made with Blackie Ham (Half) 2kg CA097 equal parts shoulder and neck pork, salted and spiced with North Rhine-Westphalia, Germany black pepper and naturally cased. After being seasoned for 45- 60 days the result is sweet but intense. Made from a prime leg, Blackie Ham is smoked to perfection over dark beechwood chippings. Pancetta Smoked 1.7kg CA133 , Italy Air Dried Sausage Produced in Nibbiano in Northern Italy, pancetta is made from Salami Pepper Block 1.6kg CA141 cured with salt and ground pepper, garlic, North Rhine-Westphalia, Germany and fennel. It is then air dried for three months. Specially selected meat from the pig’s shoulder and belly are used for this salami. Once cured the salami is coated in fiery Pancetta Sliced 500g CA129 black pepper. Piacenza, Italy Produced in Nibbiano, pancetta is cured pork belly with salt and Italian spices (ground peppers, garlic, nutmeg, fennel, black pepper). It is then air dried for three months. 1. Coppa 2. Pancetta 3. Salame Spianta Piccante 4. Bresaola 5. Prosciutto Di Parma Ham For a full list of items please refer to our Price List. For further information about any of the products in this brochure or for assistance with placing an order please contact your local account manager or call our customer support teams now. London 020 7819 6001 | Central 01905 829 830 North 0161 279 8020 | Scotland 0141 428 3319 South West 01392 908 108 harveyandbrockless.co.uk

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