{"title":"Charcuterie","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cem\u003e\u003cspan\u003eBritish cured meats, salami and charcuterie – selected for sharing, slicing and serving alongside really good cheese.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGood charcuterie doesn't need much doing to it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA few slices of properly cured meat, some good cheese, bread, perhaps a handful of olives or cornichons and you've got the makings of something rather special.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOur \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCharcuterie collection\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e brings together carefully selected cured meats from British artisan producers, from traditional salami and saucisson to whole-muscle cured meats such as Lomo, Coppa and Bresaola.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSome take their inspiration from the great charcuterie traditions of Italy, France and Spain, but increasingly they're being made here in Britain using excellent British meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhether you're building a complete cheese and charcuterie board, looking for something for a grazing platter or simply want a really good salami in the fridge, this is where to start.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat is charcuterie?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCharcuterie is the craft of preparing and preserving meat using techniques including \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecuring, salting, fermentation, smoking and air-drying\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe term has its origins in France, but the collection of cured meats we now commonly call charcuterie encompasses traditions from across Europe and beyond.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat means charcuterie isn't one particular type of meat. It can include everything from salami and saucisson to thinly sliced whole-muscle cured meats.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat's the difference between salami and charcuterie?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eCharcuterie is the broader category; salami is one type of charcuterie.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSalami is generally made from minced meat and fat combined with seasonings before being fermented, cured and matured.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOther charcuterie can be made from whole cuts of meat. Lomo, for example, uses pork loin, while Coppa is made from pork collar and Bresaola is traditionally made from beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDifferent cuts, seasonings and curing techniques produce remarkably different flavours and textures.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eBritish charcuterie\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritain has excellent meat and a growing reputation for producing excellent charcuterie to go with it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish charcutiers have taken knowledge and inspiration from the established curing traditions of countries such as Italy, France and Spain and combined them with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish-reared pork, beef, venison and other meats\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOur collection currently includes charcuterie from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCobble Lane Cured in Islington, North London\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, whose team combines British butchery with experience gained from European charcuterie traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAs we discover other charcuterie producers whose products deserve a place on our counter, you'll find them here too.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat charcuterie should I choose?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat depends on what you enjoy.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you like \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eclassic, savoury flavours\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, start with a traditional Saucisson.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor something aromatic, try a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFennel \u0026amp; Garlic Salami\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePrefer some heat? Look towards \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ePepperoni or chilli-spiced salami\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor something leaner and quite different from salami, try \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ewhole-muscle charcuterie such as Lomo or Bresaola\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnd if you can't decide, a mixed charcuterie platter lets you try several different styles together.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat cheese goes with charcuterie?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNow you're talking our language.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCheese and charcuterie work particularly well together because you can combine contrasting flavours and textures across a single board.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emature Cheddar with robust salami\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, creamy soft cheese with something spicy, a nutty hard or Alpine-style cheese with Lomo or Coppa, and blue cheese alongside richer cured meats.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere aren't rigid rules. A good cheese and charcuterie board is about creating contrast – mild and strong, creamy and firm, rich and acidic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnd with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e80+ cheeses on our counter\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, this is one area where we're very happy to help.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow much charcuterie do I need per person?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf charcuterie is part of a larger \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003echeese and grazing board\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, you don't need enormous quantities of each meat. The idea is to offer variety rather than large portions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf charcuterie is the main event, allow more per person and add bread, pickles, olives and other accompaniments.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMixed selections are particularly useful when entertaining because they provide several flavours and textures without requiring you to buy a full pack of every individual style.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow do you serve charcuterie?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMost charcuterie is at its best when it isn't served fridge-cold.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTake it from the refrigerator before serving and allow it to come towards room temperature. This helps soften the texture and allows more of its aroma and flavour to emerge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThen keep things simple:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eTwo or three different cured meats\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eTwo or three contrasting cheeses\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eGood bread or crackers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOlives or cornichons\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eChutney, mustard or something fruity\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSomething good to drink\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat's really all a good charcuterie board needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eCharcuterie selected by The Norfolk Deli\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe don't want hundreds of cured meats simply for the sake of having hundreds of cured meats.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe'd rather choose producers and products that bring something worthwhile to the counter – \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003egood meat, proper curing, interesting flavours and producers who understand their craft\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOur charcuterie collection will continue to evolve as we discover products we think are worth eating.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy buy charcuterie from The Norfolk Deli?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBecause we don't see charcuterie in isolation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe're a delicatessen with a serious interest in cheese, chutneys, crackers, pickles, beer, wine and all the other things that can turn a packet of excellent cured meat into a proper deli spread.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSo whether you're buying one salami or building an entire cheese and charcuterie board, you can find everything to go alongside it in one place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eGood meat. Good cheese. Good bread. That's a pretty decent place to start.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"cobble-lane-cured-pepperoni","title":"Cobble Lane Cured - Pepperoni","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eProper British pepperoni with deep flavour, warming spice and a wonderfully satisfying texture, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCobble Lane Cured Premium Pepperoni\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is handmade using British Red Tractor-assured pork and matured slowly using traditional curing methods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSeasoned with Hungarian paprika, garlic and spices, this isn't simply about chilli heat. The flavour develops gradually, combining savoury cured pork with paprika and a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003erolling warmth that builds as you eat\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt's particularly good on pizza – and Cobble Lane's pepperoni is used by independent pizzerias across the UK – but limiting it to pizza would be a shame. Slice it into sandwiches, add it to a charcuterie board, scatter through pasta dishes or simply serve with cheese, olives and something good to drink.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWith a diameter of approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e50–55mm\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, the slices are substantial enough to work particularly well on homemade pizzas and sharing boards.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat does Cobble Lane Pepperoni taste like?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eExpect a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003edeep, savoury pork flavour with paprika, garlic and a gradually developing spicy heat\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHungarian paprika provides warmth and richness while the carefully balanced spices give the pepperoni its characteristic kick without allowing heat to dominate everything else.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane Pepperoni made with British pork?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. Cobble Lane Premium Pepperoni is handmade using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish Red Tractor assured pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe pepperoni contains \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e94% British pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and is traditionally matured slowly to develop its flavour and texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs pepperoni just for pizza?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDefinitely not.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhile pepperoni is famous as a pizza topping, Cobble Lane's version is particularly versatile. Try it:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eOn homemade pizza\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAs part of a charcuterie board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn sandwiches and toasted sandwiches\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith cheese and crackers\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eChopped through pasta\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith olives and antipasti\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSimply sliced and enjoyed as it is\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIts combination of cured pork, paprika, garlic and spice also makes it a natural partner for cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat cheese goes well with pepperoni?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePepperoni works particularly well with cheeses that can stand alongside its savoury, spicy character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry it with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emature Cheddar\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a creamy blue, a firm Alpine-style cheese or a mellow soft cheese. For an easy sharing board, combine sliced pepperoni with a selection of cheeses, olives, crackers and chutney.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout Cobble Lane Cured\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane Cured specialises in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish charcuterie\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, combining carefully sourced British meat with traditional curing and maturation techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTheir pepperoni has become particularly popular with independent British pizzerias, where its depth of flavour and characteristic spice make it a natural pizza topping.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish Pork (94%), Salt, Hungarian Paprika, Spices (1.0%), Dextrose, Garlic (0.1%). Preservatives: E250, E252.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 125g pork used per 100g finished product.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003ePack Sizes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e70g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – one pack, ready to open, slice and enjoy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy we like it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eGood pepperoni should offer much more than heat. This one starts with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, adds paprika, garlic, and spice, then lets it mature properly.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWe also like its versatility. Put it on a pizza, and it's immediately at home, but place it alongside good cheese on a charcuterie board and you'll discover there's more to pepperoni than a pizza topping.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePack sizes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 70g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMeat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e British Red Tractor assured pork\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 94%\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Traditionally matured British pepperoni\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eApproximate diameter:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 50–55mm\u003c\/span\u003e\u003c\/p\u003e","brand":"Cobble Lane Cured","offers":[{"title":"Default Title","offer_id":57481807561079,"sku":null,"price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/5870\/9434\/files\/cobble-lane-cured-pepperoni-cobble-lane-cured-2675339.jpg?v=1790143398"},{"product_id":"cobble-lane-cured-fennel-garlic-salami","title":"Cobble Lane Cured - Fennel \u0026 Garlic Salami","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFragrant, savoury and wonderfully moreish, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCobble Lane Cured Fennel \u0026amp; Garlic Salami\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is a British take on the classic \u003c\/span\u003e\u003cem\u003e\u003cspan\u003efinocchiona\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e salami of Tuscany.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHandmade in the UK using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e100% British pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, it's seasoned with aromatic fennel seeds, garlic and a touch of red wine before being carefully hung and matured for at least \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e5–6 weeks\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat slow maturation develops the flavour while retaining a moist, subtle texture. Fennel provides the distinctive aromatic freshness, garlic adds savoury depth, and red wine rounds everything out without overwhelming the flavour of the pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt's become \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCobble Lane Cured's most popular product\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and has collected numerous awards over the years – and it's easy to understand why. This is an exceptionally versatile salami that's equally at home on a charcuterie board, tucked into a good sandwich or simply sliced and enjoyed on its own.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat does Fennel \u0026amp; Garlic Salami taste like?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eExpect a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efresh, clean and savoury flavour with distinctive aromatic fennel, gentle garlic and subtle red wine notes\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe fennel is particularly important. Rather than adding heat, the seeds bring a fragrant, slightly sweet aniseed character traditionally associated with Tuscan finocchiona.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe result is flavourful without being overpowering, making this a very approachable introduction to traditionally cured salami.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat is finocchiona salami?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cem\u003e\u003cspan\u003eFinocchiona\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is a traditional Italian salami associated with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eTuscany\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, distinguished by the use of fennel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane's Fennel \u0026amp; Garlic Salami takes inspiration from this Tuscan classic but makes it in Britain using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, combining fennel with red wine and garlic to create its own take on the style.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane Fennel \u0026amp; Garlic Salami made with British pork?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. Cobble Lane's Fennel \u0026amp; Garlic Salami is handmade using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e100% British pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish pork and pork back fat make up 96% of the ingredients, with red wine, spices and garlic providing the seasoning.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow long is Cobble Lane salami matured?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe Fennel \u0026amp; Garlic Salami is hung for at least \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e5–6 weeks\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis slow maturation allows the flavours to develop while creating the moist, subtle texture that distinguishes this salami.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow should you serve Fennel \u0026amp; Garlic Salami?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is an exceptionally versatile salami. Try it:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAs part of a charcuterie board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAlongside a selection of cheeses\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn sandwiches and focaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith olives and antipasti\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith crusty bread and good olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eServed simply with a glass of wine\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSliced and enjoyed straight from the pack\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAllowing it to come towards room temperature before serving will help its flavours and aromas show at their best.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat cheese goes with Fennel \u0026amp; Garlic Salami?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe aromatic fennel and savoury pork make this a particularly good partner for cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry it with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emature Cheddar\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a nutty Alpine-style cheese, creamy Brie or another soft-ripened cheese. It also works well with firmer, slightly sweeter cheeses where the fennel provides an aromatic contrast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAdd olives, good bread or crackers and perhaps a chutney for an easy cheese and charcuterie board.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout Cobble Lane Cured\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane Cured specialises in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish charcuterie\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, using carefully sourced British meat and traditional curing techniques to create salami and cured meats with their own distinctive character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTheir Fennel \u0026amp; Garlic Salami is their \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emost popular product\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and has received numerous awards over the years.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish Pork \u0026amp; Pork Back Fat (96%), Salt, Red Wine (1.0%), Spices (1.0%), Dextrose, Garlic (0.2%). Preservatives: E250, E252.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 143g pork used per 100g finished product.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003ePack Sizes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e60g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – one individual pack, ready to open and enjoy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy we like it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere is a reason this has become Cobble Lane's most popular salami.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eFennel, garlic, red wine and properly matured British pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is a combination that delivers plenty of flavour without trying too hard. We particularly like the freshness the fennel brings – and its softer, aromatic character makes this an easy salami to put alongside a really good selection of cheeses.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePack sizes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 60g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMeat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100% British pork\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Finocchiona-inspired British salami\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMaturation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Minimum 5–6 weeks\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMade:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Handmade and dried in the UK\u003c\/span\u003e\u003c\/p\u003e","brand":"Cobble Lane Cured","offers":[{"title":"Default Title","offer_id":57481808871799,"sku":null,"price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/5870\/9434\/files\/cobble-lane-cured-fennel-garlic-salami-cobble-lane-cured-5718651.jpg?v=1790143398"},{"product_id":"cobble-lane-cured-n1-sopressa","title":"Cobble Lane Cured - N1 Sopressa","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBig on flavour and inspired by the cured meats of southern Italy, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCobble Lane Cured N1 Soppressata Salami\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e combines coarsely minced British pork with sweet medium-heat chillies, Hungarian paprika, white wine and garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eInspired by traditional recipes from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCalabria in southern Italy\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, this is Cobble Lane's own interpretation of Soppressata and Spianata-style salami, handmade and dried at their home in Islington, North London.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe coarser texture allows the character of the pork to remain at the forefront, while paprika and chilli bring warmth, sweetness and gentle heat. White wine and garlic add further savoury depth, creating a salami that's full-flavoured without simply being about spice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnd the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eN1\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e? That's a nod to Cobble Lane's Islington postcode – a British-made salami inspired by Italy but very much rooted in where it's actually made.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat does N1 Soppressata Salami taste like?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eExpect a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003erich, savoury pork flavour with sweet paprika and a warming chilli kick\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe combination of sweet medium-heat chillies and Hungarian paprika provides warmth and depth rather than overwhelming heat, while garlic and white wine round out the flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIts coarsely minced pork also gives N1 a satisfyingly substantial texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs N1 Soppressata Salami spicy?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes, but it's designed to provide \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ebalanced, medium chilli warmth rather than extreme heat\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSweet medium-heat chillies and paprika give the salami its distinctive spicy character while still allowing the flavour of the British pork to come through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you enjoy salami with a little warmth but don't want chilli to dominate every mouthful, N1 is a particularly good choice.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat is Soppressata?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSoppressata is a traditional Italian cured meat with particularly strong associations with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esouthern Italy, including Calabria\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIts name is connected to the traditional practice of pressing the salami during production, which can give it a distinctive flattened or rectangular appearance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane's recipe takes inspiration from both \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSoppressata and Spianata\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, but creates its own version in a round format using British pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy is it called N1 Soppressata?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eN1\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e isn't an Italian designation – it's distinctly London.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane named the salami after the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eN1 postcode of Islington in North London\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, where it is handmade and dried.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt's a neat summary of what Cobble Lane does: taking inspiration from traditional European charcuterie and creating something distinctive using British meat and British craftsmanship.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane N1 Soppressata made with British pork?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. N1 Soppressata is made from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e100% British pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, including coarsely minced British pork leg.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish pork makes up 95.1% of the ingredients, complemented by white wine, spices, sweet paprika and garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow should you serve N1 Soppressata?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIts combination of savoury pork, paprika and chilli makes N1 particularly versatile. Try it:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eOn a charcuterie board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAlongside a selection of cheeses\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn sandwiches or focaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith olives and antipasti\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOn pizza\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith crusty bread and olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSimply sliced and enjoyed with a glass of wine\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAllow it to come towards room temperature before serving to get the most from its flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat cheese goes with Soppressata?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe chilli and paprika in N1 Soppressata work particularly well with cheeses that have enough character to stand alongside them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry it with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emature Cheddar\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a nutty hard or Alpine-style cheese, a creamy blue or a mellow soft cheese. Creamier cheeses can provide a particularly good contrast to the salami's warming chilli character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAdd olives, crackers or good bread and you've got the beginnings of a very good cheese and charcuterie board.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout Cobble Lane Cured\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane Cured specialises in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish charcuterie\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, combining British meat with techniques and flavour traditions inspired by some of Europe's great cured meats.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eN1 Soppressata captures that approach particularly well – Calabrian inspiration, British pork and a name taken directly from Cobble Lane's North London home.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish Pork (95.1%), Salt, White Wine (1.0%), Spices (0.8%), Sweet Paprika, Dextrose, Garlic (0.1%). Preservatives: E250, E252.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 143g pork used per 100g finished product.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy we like it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere's a lot going on here, but for good reason.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYou've got \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ecoarsely minced British pork, chilli, Hungarian paprika, white wine and garlic\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, inspiration from Calabria and a name that brings everything firmly back to Islington.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMost importantly, the chilli doesn't overwhelm it. There's enough warmth to make things interesting while still allowing the cured pork and spices to remain the stars.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eMeat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100% British pork\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 95.1%\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Soppressata\/Spianata-inspired British salami\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eHeat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Medium\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMade:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Handmade and dried in Islington, London\u003c\/span\u003e\u003c\/p\u003e","brand":"Cobble Lane Cured","offers":[{"title":"Default Title","offer_id":57481841344887,"sku":null,"price":5.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/5870\/9434\/files\/cobble-lane-cured-n1-sopressa-cobble-lane-cured-5563266.jpg?v=1790143398"},{"product_id":"cobble-lane-cured-venison-salami-sloe-berry","title":"Cobble Lane Cured - Venison Salami \u0026 Sloe Berry","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAward-winning British charcuterie made with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ewild British venison and sloe berry juice\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, Cobble Lane Cured Venison Salami offers something rather different for the charcuterie board.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e2024 Great Taste Award winner\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, this distinctive salami is made using ethically and sustainably sourced British wild venison, combined with back fat for texture and seasoned with sloe berry juice, spices and garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe result is smooth in texture with a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emild gamey character rather than an overpoweringly strong flavour\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Sloe berry juice provides a sharp, fruity counterpoint to the richness of the venison, making this an excellent introduction for anyone curious about game charcuterie.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eServe it as part of a British charcuterie board, pair it with cheese or simply enjoy it with good bread and something to drink.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat does Venison \u0026amp; Sloe Salami taste like?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eExpect a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esmooth, savoury salami with a gentle game flavour and a contrasting sharpness from sloe berries\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eVenison naturally has a distinctive flavour, but Cobble Lane describes this salami as mild rather than intensely gamey. The sloe berry juice provides acidity and fruitiness, helping balance the richness of the meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane Venison Salami made with wild British venison?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. Cobble Lane's salami is made using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e100% British wild venison\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWild venison provides an interesting alternative to more familiar pork-based charcuterie and makes this a particularly distinctive addition to a British cured-meat selection.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy pair venison with sloe berries?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eVenison and dark hedgerow fruits are natural partners.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe rich, savoury character of venison benefits from something sharper and fruitier alongside it. In this salami, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003esloe berry juice provides that contrasting fruit character\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, cutting through the richness and adding another dimension to the finished flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs wild venison a sustainable meat?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWild deer populations need to be managed in many parts of Britain to control their impact on woodland, habitats and agriculture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUsing meat from responsibly managed wild deer populations provides a food use for the resulting venison rather than allowing an excellent British meat to be underutilised.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane sources the wild British venison for this salami from a supplier selected for its approach to quality and responsible sourcing.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat cheese goes with Venison Salami?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eVenison salami works particularly well with cheeses that can complement its savoury, slightly gamey character without overwhelming the sloe fruitiness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry it with:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eMature Cheddar\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA firm, nutty British cheese\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCreamy blue cheese\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA mellow soft cheese\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA washed-rind cheese for a more robust combination\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAdd a little chutney, some good crackers or bread and perhaps a few pickles for a particularly good British cheese and charcuterie board.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow should you serve Venison \u0026amp; Sloe Salami?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry it:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eAs part of a British charcuterie board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAlongside a selection of cheeses\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith crusty bread and pickles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eOn a grazing board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith a glass of red wine\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSimply sliced and enjoyed on its own\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAllowing the salami to come towards room temperature before serving will help its flavour develop.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane Venison Salami award-winning?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. Cobble Lane Cured British Venison Salami received a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eGreat Taste Award in 2024\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout Cobble Lane Cured\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane Cured specialises in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish charcuterie\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, combining carefully sourced British meat with traditional curing techniques and distinctive flavour combinations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTheir Venison Salami demonstrates that British charcuterie doesn't have to begin and end with pork – using wild British venison and sloe berries to create something with a distinctly British character.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish Venison \u0026amp; Back Fat (97.1%), Salt, Sloe Berry Juice, Spices (0.5%), Dextrose, Garlic (0.2%). Preservatives: E250, E252.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eVenison content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 143g venison used per 100g finished product.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003ePack Sizes\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e60g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – one individual pack, ready to open and enjoy.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy we like it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis feels particularly British: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ewild venison paired with sloe berries\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and turned into an award-winning salami.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt's also much more approachable than someone seeing “venison salami” might expect. The game character is relatively gentle, while the sharpness of the sloes provides a clever contrast.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor a British cheese and charcuterie board, this is a particularly interesting addition.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003ePack sizes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 60g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMeat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e British wild venison\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Venison \u0026amp; Sloe Salami\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eAward:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Great Taste Award 2024\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMade:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e UK\u003c\/span\u003e\u003c\/p\u003e","brand":"Cobble Lane Cured","offers":[{"title":"Default Title","offer_id":57481859858807,"sku":null,"price":6.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/5870\/9434\/files\/cobble-lane-cured-venison-salami-sloe-berry-cobble-lane-cured-2303637.jpg?v=1790143396"},{"product_id":"cobble-lane-cured-lomo","title":"Cobble Lane Cured - Lomo","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLean, tender and slowly matured, \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCobble Lane Cured Lomo\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is a British take on the traditional Spanish cured pork loin.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMade from the \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eeye of British pork loin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, one of the leanest and most tender cuts of the pig, the whole piece of meat is first cured with salt before being rubbed with olive oil, smoked Spanish paprika and a hint of garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt's then placed in a natural casing and allowed to mature slowly for around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efour months\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe result is very different from salami. Rather than minced meat, Lomo is a whole-muscle cured ham with a soft texture and clean pork flavour, complemented by the smoky richness of Spanish paprika and gentle savoury warmth from garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach 60g pack contains approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e8–10 slices\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, ready to add to a charcuterie board, serve alongside cheese or simply enjoy with good bread and a glass of something appropriate.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat is Lomo?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLomo is a traditional style of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eair-dried cured pork loin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e particularly associated with Spain.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUnlike salami, which is made from minced meat and fat, Lomo is produced from a whole piece of pork loin. The meat is cured, seasoned and then allowed to mature slowly until it develops its characteristic flavour and texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane creates its version using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, combining British meat with Spanish-inspired seasoning and traditional charcuterie techniques.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat does Cobble Lane Lomo taste like?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eExpect a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eclean, rich pork flavour with smoky paprika and gentle garlic\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBecause Lomo is made from the lean eye of the pork loin, the meat itself remains very much the focus. Smoked Spanish paprika provides depth and smokiness while garlic adds a subtle savoury note.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFour months of maturation allows those flavours to develop while the Lomo retains a pleasantly soft texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Lomo the same as salami?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNo. Although both belong on a very good charcuterie board, they're made differently.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSalami is generally produced from minced meat and fat mixed with seasoning before being cured. \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eLomo is made from a whole piece of pork loin\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which is cured and matured intact before being thinly sliced.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThat gives Lomo a different texture and makes it particularly appealing if you enjoy whole-muscle cured meats such as prosciutto.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane Lomo made with British pork?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. Cobble Lane Cured Lomo is made using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe eye of the pork loin is used – a particularly lean and tender cut from the animal – before being seasoned with smoked Spanish paprika and garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow long is Cobble Lane Lomo matured?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane matures its Lomo for around \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efour months\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe pork loin is cured in salt, rubbed with olive oil, smoked Spanish paprika and garlic, placed into a natural casing and then slowly matured as a boneless ham.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow should you serve Lomo?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLomo is ready to eat and best served in thin slices. Try it:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eOn a charcuterie board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAlongside a selection of cheeses\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith olives and antipasti\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith crusty bread and olive oil\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eIn sandwiches and focaccia\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAs part of a grazing board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSimply served with a glass of wine\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAllow it to come towards room temperature before serving to help bring out the flavour and aroma.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat cheese goes with Lomo?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe combination of lean cured pork and smoked paprika makes Lomo particularly good with cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry it with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eManchego-style or other firm sheep's milk cheeses\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, mature Cheddar, nutty Alpine-style cheeses or a creamy soft cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor a simple cheese and charcuterie board, pair thin slices of Lomo with two or three contrasting cheeses, olives, crackers or bread and perhaps something pickled for acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout Cobble Lane Cured\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane Cured specialises in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish charcuterie\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, combining British meat with curing traditions and flavour influences from across Europe.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTheir Lomo is a particularly good example: a Spanish-inspired cured meat made from British pork, slowly matured for four months and seasoned simply enough to allow the quality and flavour of the meat to remain at the centre.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish Pork (95.1%), Salt, Spanish Paprika, Garlic (0.8%). Preservatives: E250, E252.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 143g pork used per 100g finished product.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003ePack Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eWeight:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 60g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eApproximately:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8–10 slices per pack\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy we like it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is one for people who think charcuterie means salami.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLomo is something quite different: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ea whole piece of lean British pork loin, cured and matured for four months\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, with little more than smoked Spanish paprika and garlic to accompany it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThinly sliced, beautifully tender and full of flavour, it's exactly the sort of cured meat that deserves a place alongside really good cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePack size:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 60g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eApproximately:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 8–10 slices\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMeat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e British pork loin\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Air-dried whole-muscle cured pork\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMaturation:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 4 months\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eSeasoning:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Smoked Spanish paprika and garlic\u003c\/span\u003e\u003c\/p\u003e","brand":"Cobble Lane Cured","offers":[{"title":"Default Title","offer_id":57481870442871,"sku":null,"price":6.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/5870\/9434\/files\/cobble-lane-cured-lomo-cobble-lane-cured-7211849.jpg?v=1790143394"},{"product_id":"cobble-lane-cured-mixed-platter","title":"Cobble Lane Cured - Mixed Platter","description":"\u003ch3\u003e\u003cspan\u003eCobble Lane Cured Mixed Meat Charcuterie Platter\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThree of Cobble Lane Cured's best-loved British charcuterie meats, sliced and ready to serve in one easy platter.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eCobble Lane Mixed Meat Platter\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e brings together \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFennel \u0026amp; Garlic Salami, Coppa and Bresaola\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, giving you three distinctly different styles of cured meat without having to choose between them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMade using British-reared pork and beef and handcrafted by Cobble Lane Cured at their premises in Islington, North London, it's an easy way to create a proper charcuterie board at home.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eServe it alongside a selection of cheeses, add good bread or crackers, olives, pickles and perhaps a chutney, and most of the work is already done\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt's ideal for sharing, grazing boards, dinner parties, or simply keeping in the fridge for when something considerably more interesting than an everyday snack is required.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat's included in the Cobble Lane Mixed Meat Platter?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach platter contains three different British cured meats:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eFennel \u0026amp; Garlic Salami\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – British pork seasoned with fragrant fennel seed, garlic, herbs, spices and red wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eCoppa\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – cured British pork collar seasoned with black pepper, cloves, nutmeg, juniper, mace and garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBresaola\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e – cured British beef silverside seasoned with rosemary, thyme, marjoram, oregano and black pepper, with red wine and balsamic vinegar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTogether they provide a varied selection of flavours, textures and meats on a single charcuterie platter.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat is the difference between Salami, Coppa and Bresaola?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAlthough they all belong on a charcuterie board, they're quite different.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eSalami\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is made from seasoned minced meat that's cured and matured. Cobble Lane's version combines British pork with fennel and garlic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eCoppa\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is a whole-muscle cured meat made from pork collar, giving it a rich texture and savoury flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBresaola\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is made from beef rather than pork. Cobble Lane uses British beef silverside and seasons it with herbs, wine and balsamic vinegar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePutting all three together makes this platter a particularly good introduction to different styles of British charcuterie.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane charcuterie made with British meat?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. The meats used by Cobble Lane Cured are \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish reared\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e and the charcuterie is handcrafted at their premises in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eIslington, North London\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, where they have been producing cured meats since 2013.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis platter contains both British pork and British beef.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow many people does the Mixed Meat Platter serve?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane suggests the platter can \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003efeed two people when served on its own\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWhen incorporated into a larger cheese, charcuterie or grazing board with cheeses, bread, crackers and accompaniments, it can form part of a spread for more people.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat cheese goes with a mixed charcuterie platter?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eWith three different cured meats to play with, we'd choose a few contrasting cheeses rather than trying to find one cheese to accompany everything.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eMature Cheddar with the Fennel \u0026amp; Garlic Salami\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA firm, nutty cheese with the Coppa\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA creamy blue or mature hard cheese with the Bresaola\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA soft, creamy cheese to provide contrast across the whole platter\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAdd olives or pickles for acidity, good bread or crackers and perhaps a chutney, and you've got a very easy cheese and charcuterie board.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow should you serve a charcuterie platter?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eRemove the charcuterie from the fridge before serving and allow it to come towards room temperature so that the flavours and textures can develop.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eArrange the meats loosely rather than laying them completely flat, then add your cheeses and accompaniments around them.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor an easy sharing board, we'd suggest \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ethree cured meats, two or three cheeses, something crunchy, something pickled and something sweet or fruity\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eFennel \u0026amp; Garlic Salami:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e British Pork, Fennel Seed, Garlic, White Pepper, Black Pepper, Rosemary, Cloves, Cinnamon, Red Wine, Salt, Dextrose.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eCoppa:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e British Pork Collar, Black Pepper, Cloves, Nutmeg, Juniper, Mace, Garlic, Sugar, Salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eBresaola:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e British Beef Silverside, Rosemary, Thyme, Marjoram, Oregano, Black Pepper, Red Wine, Balsamic Vinegar, Sugar, Salt.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePreservatives:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e E250, E252.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003ePack Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eAvailable sizes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eContains:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Fennel \u0026amp; Garlic Salami, Coppa and Bresaola\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eServing suggestion:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately two people when served on its own\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTypical shelf life:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Approximately 58–62 days\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy we like it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis is probably the easiest way to discover what \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish charcuterie\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e can offer.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eRather than committing to one cured meat, you get three very different styles: aromatic Fennel \u0026amp; Garlic Salami, rich pork Coppa and herby British beef Bresaola.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAnd from our point of view, there's another obvious advantage – \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eall three are crying out for some really good cheese alongside them\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePack sizes:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 100g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMeats:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e British pork and British beef\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eContains:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 3 different cured meats\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMade:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Islington, North London\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eProducer:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Cobble Lane Cured\u003c\/span\u003e\u003c\/p\u003e","brand":"Cobble Lane Cured","offers":[{"title":"Default Title","offer_id":57481903571319,"sku":null,"price":8.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/5870\/9434\/files\/cobble-lane-cured-mixed-platter-cobble-lane-cured-4998458.jpg?v=1790143394"},{"product_id":"cobble-lane-cured-islington-saucisson","title":"Cobble Lane Cured - Islington Saucisson","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA proper whole saucisson, made in London from British pork and slowly matured for a deep, traditional flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eCobble Lane Cured Saucisson\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e is made from coarsely minced British pork leg and back fat, seasoned simply with spices and a touch of garlic before being given an extended maturation to develop its rich, savoury character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eInspired by the classic saucissons of France but handmade in Britain, this award-winning cured meat has previously been named \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBest UK Salami\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUnlike pre-sliced charcuterie, it arrives as a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ewhole saucisson\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, ready for you to slice exactly as you like it. Cut it finely for a cheese and charcuterie board or a little thicker when serving with good bread, pickles and a glass of wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSimple ingredients, British pork and plenty of time – sometimes that's really all good charcuterie needs.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat is saucisson?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSaucisson is a traditional \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFrench-style dry-cured sausage\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, typically made from pork and slowly matured to develop its characteristic firm texture and concentrated savoury flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane's version takes its inspiration from classic French saucisson but is handmade in London using \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish pork\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat does Cobble Lane Saucisson taste like?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eExpect an \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eintense, deep and traditionally savoury cured-pork flavour\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe pork is coarsely minced and combined with a subtle blend of spices and garlic rather than heavily flavoured seasonings. Extended maturation then concentrates the flavour and gives the saucisson its distinctive character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIf you enjoy traditional European-style cured meats where the quality of the pork takes centre stage, this is an excellent one to try.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane Saucisson made with British pork?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. Cobble Lane Saucisson is made from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish pork leg and pork back fat\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, which account for 97.1% of the ingredients.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIt's handcrafted and matured by Cobble Lane Cured in \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eIslington, North London\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Saucisson the same as salami?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThey're closely related styles of cured sausage, but \u003c\/span\u003e\u003cem\u003e\u003cspan\u003esaucisson\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e is the term particularly associated with traditional \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFrench dry-cured sausage\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, while salami has its roots in Italian charcuterie.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBoth are generally made from seasoned meat and fat that are cured and matured, but recipes, seasoning, texture and maturation vary considerably.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane's Saucisson deliberately takes its inspiration from the classic French style while using British pork and being made here in Britain.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eHow should you serve a whole saucisson?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOne of the pleasures of buying a whole saucisson is deciding how you want to slice it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry it:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eThinly sliced on a charcuterie board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eCut slightly thicker for a more substantial bite\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith crusty bread and butter\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAlongside cornichons or other pickles\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWith a selection of cheeses\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAs part of a grazing board\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eSimply sliced with a glass of wine\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor the best flavour, allow it to come towards room temperature before serving.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhat cheese goes with Saucisson?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eClassic saucisson is remarkably easy to pair with cheese.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTry it with \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emature Cheddar, a nutty Alpine-style cheese, Brie or Camembert, a creamy blue or a washed-rind cheese\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor a simple board, we'd serve the saucisson with two or three contrasting cheeses, cornichons, good bread or crackers and perhaps a little chutney or mustard.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIs Cobble Lane Saucisson award-winning?\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eYes. Cobble Lane's Saucisson has previously been awarded \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBest UK Salami\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIts combination of British pork, simple seasoning and extended maturation has made it one of Cobble Lane's standout examples of British-made charcuterie.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eAbout Cobble Lane Cured\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCobble Lane Cured has been producing \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eBritish charcuterie in Islington, North London since 2013\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, taking inspiration from European curing traditions while using British-reared meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTheir Saucisson captures that philosophy particularly well: unmistakably French in inspiration, but handcrafted in London from British pork.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eIngredients\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eBritish Pork Leg \u0026amp; Back Fat (97.1%), Salt, Spices (0.5%), Dextrose, Garlic (0.2%). Preservatives: E250, E252.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 166g pork used per 100g finished product.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003ePack Details\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eAverage weight:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 270g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePlease note:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e As this is a traditionally made product, individual saucissons can vary in weight from approximately \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e240g to 300g\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eSupplied as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eone whole saucisson\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, ready to hand-slice as required.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWhy we like it\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThere's something rather satisfying about having a \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ewhole saucisson and a good knife\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e rather than opening another packet of sliced meat.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis one keeps things refreshingly straightforward: British pork, restrained seasoning and enough maturation time to develop a properly deep cured flavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAdd some good cheese, bread and pickles, and you've really got all you need.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eAverage weight:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 270g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eTypical weight range:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 240–300g\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMeat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e British pork\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003ePork content:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e 97.1%\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eStyle:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e French-inspired whole Saucisson\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eFormat:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Whole, ready to hand-slice\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan\u003eMade:\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e Islington, North London\u003c\/span\u003e\u003c\/p\u003e","brand":"Cobble Lane Cured","offers":[{"title":"Default Title","offer_id":57481913303415,"sku":null,"price":16.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/5870\/9434\/files\/cobble-lane-cured-islington-saucisson-cobble-lane-cured-5183461.jpg?v=1790143394"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/5870\/9434\/collections\/IslingtonSaucisson_bc786cdd-e03a-4faf-a45b-0e101bc941af.jpg?v=1790143273","url":"https:\/\/norfolk-deli.co.uk\/collections\/charcuterie.oembed","provider":"Norfolk Deli","version":"1.0","type":"link"}