Fermented and air-dried pork sausage.
Using a classic Spanish method for making chorizo, them spicing it up and flavouing it with locally produced cider we have brought sausage home to Somerset!
At Somerset Charcuterie we believe in embracing traditional Italian and Spanish methods combined with some of the fantastic flavours and rich food culture of the West Country.
We use mainly Saddleback, Oxford Sandy & Black or Tamworth pigs – outdoor and locally reared. Where possible we are using other local ingredients and our cider, sage, cheese, goat, duck and wild garlic all come from Somerset producers.