Charcuterie is the collective name for all cured products……it’s a posh way to say we make salami and biltong.
Due to climatic contraryness in the UK, Charcuterie cant just be hung up on the washing line with your socks. However we have found a way to cure our products in specially controlled curing chambers and with a little patience and lots of secretive know how, we make our products in small batches so that we can ensure the best quality of our products.
The Sherwood Charcutier was born at the school of Artisan food in Welbeck. Lisa trained intensively, under the guidance of master butcher Ray Smith of River Cottage fame. As a graduate from the only Artisan food educational establishment in the UK, Lisa finished the year with a degree in artisan food production and a wealth of knowledge from all reaches of the continent. Three years were spent tweaking recipes before starting charcuterie production as The Sherwood Charcutier. She has since given butchery demonstrations at Harrods, The Waterford Food Festival and county shows as well as holding courses for children back where it all began at The School of Artisan Food
All our Charcuterie products only contain TRADITIONAL BREED, FREE RANGE BRITISH PORK & BEEF.We are proud to support an increasingly rare breed – The British farmer. All our snack products are only made with 100% British free range pork and British Rare Breed Beef!
We also offer a choice of 2 whole products, either a whole Saucisson or a whole Chorizo. Prices for these are dependent on weight, and as such will need to be ordered by email or telephone.
This is the saucisson, it comes whole in sizes between 1 and 2 kg, and costs £35.83/kg
This is the Chorizo. It also comes whole in sizes between 1 and 2 kg and costs £37.50/kg