North by Sud-Ouest Charcuterie Bundle #2
Northern curing, schooled in South-West France.
In partnership with Edge and Son's Butchers of New Ferry, Wirral. Using exclusively high welfare free range, slow grown, local, rare breed pigs, North by Sud-Ouest traditionally cure meats with a nose to tail ethic. The methods are traditional and slow; time is a necessary factor in achieving the complicated flavour found in quality charcuterie. The excellence of the pork is put centre stage, with delicate spicing that aims to highlight the inherent nobility of the meat. A range of products using every last bit of the animal is integral to the ethos of the company; but always with the aim in mind to produce something delightful - everything but the oink!
cured pork loin, saucisson sec, culatello, goula, coppa.