The rise of Somerset charcuterie

Over the past five years there has been a gradual emergence of West Country based charcuterie, with traditional breed pork used to produce mouth-watering artisan salamis, chorizo, air dried hams and cured meats using traditional methods with no nitrates or artificial preservatives.  At our farmers’ markets an increasing number of producers have been learning the ancient craft and now offer an array ranging from Somerset produced salamis to Coppa- cured ham from the neck or Lomo – cured tenderloin.

Where to find local charcuterie on our farmers’ markets:

Ellises Farm at Burnham, Wells and the Frome Independent

Moonacre Farm at Midsomer Norton and the Frome Cheese & Grain

Somerset Charcuterie newcomers at Axbridge

Gruffs Goats a range of goat charcuterie at Crewkerne, Wells and Axbridge

Somerset Farm Traditional Breeds at Crewkerne and the Frome Cheese & Grain

Kimbers Traditional Meats at the Frome Cheese & Grain.

The Good Life Pork Company launching their range at Glastonbury this year

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