The Real Cure - Award Winning British Charcuterie - Made in Dorset - Mr Fox Fine Foods - Online Shop - Catalog - Page 24

The Real Cure - Award Winning British Charcuterie - Made in Dorset

Dorset 'Letterbox' Charcuterie
5 x items
A selection of The Real Cure’s most popular cured meats. All made
from Dorset wild fallow deer, free range Gloucester old spot pigs
and locally sourced ingredients.
These can be posted directly to your recipient with a card and
message at no extra cost.
Email your message or just treat yourself!
Smoked Sloe and Garlic Wild Venison Salami
Wild Venison Chorizo
Pink Peppercorn & Purbeck Cider Salami
Dorset Aberdeen Angus Bresaola
Hartgrove Coppa
Made using wild Dorset venison, foraged sloes, fresh garlic and a good
glug of red wine. Smoked over oak chips for 3 days.
Game changing on pizza or in stews or eat as is. The warmth from the
chillies combines beautifully with the smoked paprika and fresh garlic
– seriously addictive!
Free range pork salami made using their very own Gloucester Old Spot
pigs, Pink Peppercorns and Purbeck Cider. The Pink Peppercorns add
a beautiful aromatic hit with a sweetness from the Purbeck Cider just
at the end. A modern day classic!
Cured by hand in a mix of crushed bay leaves, red wine and rosemary.
The long ageing process combined with the highest quality grass fed
Aberdeen Angus beef makes this a very special product. Perfect for
any charcuterie board or serve with rocket and parmesan shavings for
the ideal summer lunch.
Free range pork neck fillet, dry cured in a gentle mix of herbs and
spices, then air dried for 3 months. A fantastic addition to a British
charcuterie sharing board. Try wrapping around asparagus spears or
pickles. Use in place of parma ham.

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