Knepp Charcuterie

Description

We are excited to be stocking delicious Knepp Charcuterie – made from their Tamworth free-range pigs and Longhorn cattle, that roam freely on the rewilded Sussex estate.  Their charcuterie is made in-house using their own recipes and curing processes from the most ethical meat on the market, and committed to nature restoration.

The Knepp Estate is a pioneering Rewilding Project in West Sussex that has been running for 20 years. The project has become a sanctuary for endangered species, including nightingales, purple emperor butterflies and turtle doves.  The herds of old English longhorn cattle, Tamworth pigs, Exmoore ponies and fallow deer that roam freely through the estate are creating new habitats and ecosystems that bring our endemic nature back to health.

We stock the following sliced charcuterie in 50g packs:

• Chorizo Picante – Made using organically reared beef from the Knepp Estate and minced together with a little pork and our blend of herbs and spices. A full-flavoured chorizo with a medium heat level, matured for around 6-8 weeks.
• Juniper Coppa – Free Range Pork. they coat the leg muscles in their house-cure, dry rub then allow the air-drying process to start. It takes around 20 weeks to get to the required texture, then it’s thinly sliced and packed.
• Longhorn Bresaola – Made using organically reared beef from the Knepp Estate. They rub the muscles with a blend of herbs and spices with the addition of crushed bay leaves, followed by an air-drying maturation process for around 6 – 12 weeks until it is ready to slice thinly.
• Spiced Loin (Lomo) – Made using free-range pork. They coat the loin muscles in a house cure, dry rub then allow the air drying process to start. It takes around 15-20 weeks to get to the required texture, then it’s thinly sliced and packed.
• Fennel Salami – Made using organically reared beef from the Knepp Estate and free-range pork. Beef and pork are minced with a house blend of herbs and spices, along with a generous amount of fennel to create a modern twist to a classic style salami.
• Longhorn Salami – Made using organically reared beef from the Knepp Estate, along with a little bit of free-range pork. This is minced with a house blend of spices to create a modern twist to a classic-style salami.