Charcuterie Platters
We are proud of our selection of charcuterie meats, which we have selected from Italy, Spain and France. The perfect accompaniment to a glass of your favourite wine or, delicious alongside one of our artisan cheese boards.
France £8.50
Jambon de Bayonne - an air dried, salted ham with a slightly delicate flavour resulting from being cured for a minimum of 7 months.

Saucisson rosette - a mild, peppery flavoured, speciality French-style salami, made from diced belly and leg.

Coppa - a cured meat made from pork shoulder which has been coated with spices, paprika and dried whole. It is esteemed for its taste.
Spain £9.75
Teruel D.O.P - a cured hind leg of pork from the Teruel region of Aragona, the only cured meat with protected denomination of origin.

Teruel lomo - a deliciously sweet pork loin which has been rubbed in oregano, garlica and paprika before curing.

Chorizo, Leon - a sliced, cured sausage seasoned with chilli and paprika with a distinctive smokiness and deep red colour which comes from dry smoked red peppers.
Italy £9.75
Speck - a type of prosciutto made from pork hind leg, cured with bay leaves, juniper berries and nutmeg.

Parma Ham - a nutty flavoured, dry-cured ham, matured for 18 months.

Bresaola - an air dried, salted beef that has been aged for 2-3 months until it becomes hard and dark red colour
All boards are served with capers, cornichons and cocktail olives