ORGANIC CHARCUTERIE PLATTER
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.
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 (uk), salt*, white pepper, star anise, garlic, juniper berries, coriander seeds, potassium nitrate e252* (*non-organic)
Lomo: Pork (uk), salt*, garlic, oregano, black pepper, fennel seeds, potassium nitrate e252* (*non organic)
Farmhouse Smoked Salami: Pork(uk), beef (uk), salt*, cane sugar, black pepper, cayenne pepper, mace, coriander seeds, potassium nitrate e252*(*non organic)
Chorizo: Pork (uk), white wine (sulphites), salt*, sweet smoked paprika, garlic, oregano, cane sugar, fennel seeds, white pepper, potassium nitrate e252* (*non-organic)
All UK / non-UK organic ingredients.