Other Charcuterie

Very different from English black pudding, this French Boudin is made with pork blood, apples, onions and seasoning. The flavour from the apple makes the overall taste of the sausages very aromatic. The ingredients do not include flour, making them less fatty than regular black pudding and an overal...

Black pudding is a time-honoured British delicacy that has a special place in all our hearts. It is one of the most important components of a traditional full English breakfast and has definitely seen a revival since the rise of the nose to tail movement. The mangalitsa is a Hungarian breed of pig, ...

This terrine and charcuterie platter comes from our wonderful producer who makes the terrines fresh on a daily basis. This trio of terrines includes pairings of green olives and Provencal herbs; green peppercorns; and hazelnuts, smoked duck breasts and mushrooms. To complement the terrine is an awar...

These confit duck legs are the best we have found. Soft and smooth like butter, both the fat and the meat deliver the most wonderful aromatic flavour. Hints of juniper, thyme, bay and other spice will give you a mouthful to remember. Perfectly seasoned and quite simply outstanding, this duck confit ...

This award winning rillette of duck is so good, it has been awarded a gold star in 'The Great Taste' awards. Made in the traditional manner of curing the duck legs in an aromatic salt cure, then confiting them in their own fat and finally., shredding them to make a soft unctuous confit This is a pre...

Duck leg confit or confit de canard, is a speciality of Gascony in France. This confit is prepared in a centuries-old process of preservation that consists of salt curing duck legs and then poaching them in their own fat.To make the most of these beautifully moist legs, roast them in a hot oven usin...

Cold smoked over oak and beech shavings, this is a must try for any smoked meat lover. Rich in flavour this can be used in many dishes or just served thinly sliced with any salad. I find that it is really important to slice it finely, as this way the meat just melts in your mouth.

This prime quality black pudding, or boudin noir, will delight you. Onions are used instead of fillers to give a richer, more melting taste.