Sliced Charcuterie Platter by Rare & Pasture at Fowlescombe Farm

A selection of exceptional charcuterie from Rare & Pasture. Made from carefully selected cuts of organic meat. Prepared with great care to retain all the quality and flavour of the meat.

Pork and Fennel salami
An award-winning pork and fennel salami traditionally made in the style of an Italian Finocchiona salami. This salami has a lovely, long-lasting flavour in which the fennel compliments the sweetness of the pork. The organic pork is from Fowlescombe Farm in Devon and from other carefully selected farms with similar values. Here pigs live a  healthy, free-range life in the fields and woodlands, foraging and picking up plenty of wild plant foods as they root around.

Pork Capicola
A highly prized charcuterie product similar in taste to long-aged prosciutto ham. Made from the neck and shoulder fillet of pork, simply cured and air dried for a minimum of three months. This product has the most incredible marbling throughout making it a highly prized charcuterie product and an essential part of any charcuterie platter. Great depth of flavour, a very close cousin, in taste, to any long-aged prosciutto ham. For many Capicola is the King of cured meats. 

Beef and Smoked Garlic Salami
Much of the beef comes from pedigree English Longhorn and Beef Shorthorn cattle, raised on Fowlescombe Farm in Devon. The farm is Pasture-for-Life certified, meaning the cattle exclusively eat grass and silage from the farm, with no cereal supplements. This allows these historic breeds to grow slowly and naturally, producing beef of exceptional quality. Simply flavoured with smoked garlic and a little pork fat, for a soft, yielding texture. A touch of smoked garlic produces the signature savoury taste and aroma in this delicious salami.

Beef Bresaola
Also made using pedigree English Longhorn and Beef Shorthorn cattle raised on Fowlescombe Farm. These animals have grown slowly and fed entirely on grass to produce incredible beef with a rich and dense but yielding texture. The beef Bresaola has been lightly and simply cured with rosemary and air dried for a minimum of 3 months. The result is a delicate, melt-in-the mouth product that has very good length and depth of flavour, dense but with an incredibly tender bite. A Palma ham equivalent, made from beef rather than pork.

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Ingredients

Organic Pork and Fennel Salami: Organic pork (160g pork used in 100g of finished product), *Salt, Organic Sea buckthorn, Organic spices (Organic fennel, Organic caraway, Organic clove, Organic pepper, Organic Chilli, Organic cinnamon), Organic cane sugar, Preservative: *Sodium nitrite

Organic Pork Capicola: Organic pork collar (160g pork used in 100g of finished product),
*Salt, Organic Sugar, Organic Sea buckthorn, Preservative: *Sodium Nitrite

Organic Beef and Smoked Garlic Salami: Organic beef (160g beef used in 100g of
finished product, Organic pork fat, *Salt, Spices 1% (Organic smoked garlic, Organic paprika, Organic pepper), Organic rosemary, Organic
Sea buckthorn, Preservative: *Sodium Nitrite.

Organic Beef Bresaola Organic beef (175g beef used in 100g of finished product), *Salt,
Organic demerara sugar, Organic garlic, Organic rosemary, Organic Sea buckthorn, Preservative: *Sodium Nitrite).

*Denotes non-organic ingredients.

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Nutritional and Allergen information

Gluten and Allergen free

per 100g
Energy 1362kJ/328kcal
Fat 24.8g
of which Saturates 9.4g
Carbohydrate 1.9g
of which Sugars 1.5g
Protein 24g
Salt 0.65g