15 Sep 2023
15 Sep 2023
We are delighted that our entry was awarded a silver medal at the inaugural World Charcuterie Awards, which featured entries from all over the globe, spanning four continents. anellists praised our Lonza, made from Brett’s Iberico pigs, reared at Whitley Manor, with black pepper, juniper, fennel, and bay leaf, as being ” a good example of a subtly flavoured Lonza; the fat, in particular, is delicious with the back flavours offering an inviting delicateness and a light saltiness.”
All our charcuterie is produced on-site, cured and fermented for 5-10 days before it’s dried for up to 8 weeks in our dedicated charcuterie room. Adopting a nose-to-tail approach, we produce a bespoke range using our unique blends of aromas and spices.
