ORGANIC CHARCUTERIE PLATTER

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£10.00
£10.00
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A mixed platter from The Organic Cure.


Handcrafted charcuterie made in the traditional way, using the finest organic, high welfare produce reared at Haye Farm, our home in East Devon. 


The current selection includes: 


Coppa 

Made from the finest pork neck fillets, carefully seasoned, and cased for slow maturation. Deliciously savoury and aromatic.


Lomo 

Mouth-watering distinct flavour, made from generously balanced fat and lean pork loins. Cured with fennel, white peppercorns and oregano.


Farmhouse Smoked Salami 

An adaptation of an Italian Hunters Sausage (Salamini Cacciatore) introduces Ruby Red Devon beef to Large Black pork. Warmly spiced and gently smoked over blackthorn wood chips.


Spicy Chorizo 

The Spanish classic. Tasty, tangy and spicy pork sausage warmed with paprika, sweetened with fennel and then air dried. 


  • 100g 
  • Sliced pack
  • Keep refrigerated. Once opened, consume within 3 days and the use-by date.
  • Minimum life on arrival, 1 month 




Ingredients, see allergens in bold:


Coppa: Pork 97.15%, white pepper, star anise, garlic, salt, juniper berry, coriander seed, sodium nitrite E250, potassium nitrate E252.


Lomo: Pork 96.2%, salt, fennel seed, garlic, oregano, black pepper, sodium nitrite E250, potassium nitrate E252.


Farmhouse Smoked Salami: Pork 48.34%, beef 48.34%, cayenne pepper, ground mace, coriander seed, black pepper, cane sugar, sodium nitrite E250, potassium nitrate E252.


Spicy Chorizo: Pork 89.89%, white wine (sulphites, sulphur dioxide) sweet smoked paprika, fennel seed, hot smoked paprika, garlic powder, white pepper, chilli flakes, sodium nitrite E250, potassium nitrate E252. 


All UK / non-UK organic ingredients.