Somerset Charcuterie -Beef Bresaola
Artisan Reviews rating:
Somerset Charcuterie was created by Andy Venn and James Simpson. Everything is handmade, and will remain that way in order to preserve the artisan texture, flavours and look. The new production unit on the farm is complete with very sexy Himalayan salt brick wall, and gives them the space they need to maintain a handmade production well into the future.
The packaging of the Somerset Charcuterie products are immediately appealing with the gold board and see through covering, giving it a simple yet classy look.
The beef bresaola is outdoor-reared in Newton St Loe and the silverside is cured with thyme, pepper, cinnamon, and cloves.
Sometimes charcuterie can be chewy but this is lean and tender with a truly sweet, musty smell.
It is sliced paper-thin and is delicious served at room temperature or slightly chilled.
Indeed a perfect balance of sweet, savoury, salt and spice!
Might we suggest it being served drizzled with olive oil and lemon juice or balsamic vinegar, and served with rocket.
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