British meat. European charcuterie traditions. Proper time and craftsmanship.
Cobble Lane Cured is a specialist butchery and charcuterie producer based in Islington, North London, producing salami, whole-muscle cured meats and other charcuterie using carefully sourced British meat.
Their approach is one we particularly like: start with excellent British meat, apply knowledge gathered from some of Europe's great charcuterie traditions, and don't rush the process.
The result is a range of distinctly British charcuterie encompassing everything from traditional Saucisson and Fennel & Garlic Salami to Lomo, Coppa, Bresaola, Pepperoni and award-winning Venison Salami.
Who are Cobble Lane Cured?
Cobble Lane Cured began as a specialist London butchery focused on producing fermented, cured, smoked and air-dried meats from British produce.
The founders brought together years of butchery experience with knowledge gained working with charcutiers across Italy, Germany and Poland.
Their original range concentrated on salami inspired by Italian production methods, including techniques learnt from salumieri in Sardinia and Sicily. The range has since developed to encompass numerous styles of British-made charcuterie.
Is Cobble Lane Cured charcuterie British?
Yes.
Cobble Lane Cured sources its meat from selected British farmers and producers, with an emphasis on quality, animal welfare and responsible farming.
But British charcuterie doesn't mean trying to pretend these styles of cured meat originated here.
Cobble Lane draws openly on European charcuterie traditions and applies those techniques to British meat. You'll therefore find products inspired by the cured meats of France, Italy and Spain – but made here in Britain.
Why make charcuterie from British meat?
Cobble Lane's starting point is straightforward: Britain produces exceptional meat, so why shouldn't it also produce exceptional charcuterie?
The team works with a small selection of British farmers and producers and visits the farms from which its meat is sourced.
Recipes are developed and refined to complement the meat rather than disguise it, combining British ingredients with the curing, seasoning and maturation techniques associated with Europe's great charcuterie-producing regions.
How is Cobble Lane charcuterie made?
Time is one of the most important ingredients.
Cobble Lane produces in small batches, using traditional butchery, curing, fermentation, smoking and maturation techniques rather than attempting to rush the process.
Different products are treated differently. Some are coarsely minced and matured as salami; others use whole cuts of pork or beef that are cured and slowly air-dried.
It's why a Lomo, Bresaola or Coppa provides a very different eating experience from a traditional salami.
What Cobble Lane Cured products can I try?
Our Cobble Lane Cured collection includes a variety of charcuterie styles, including:
- Traditional and flavoured salamis
- British Saucisson
- Lomo and other whole-muscle cured meats
- Bresaola
- Coppa
- Pepperoni
- Wild British Venison Salami
- Mixed charcuterie selections
If you're new to British charcuterie, the Mixed Meat Platter is an easy place to begin, while a whole Saucisson provides the traditional pleasure of slicing your charcuterie yourself.
What cheese goes with Cobble Lane Cured charcuterie?
This is where we can help.
Charcuterie and cheese are natural partners, but matching them can make a good board considerably better.
A robust salami can stand alongside mature Cheddar or a creamy blue; delicate whole-muscle cured meats can work beautifully with softer cheeses; while spicy charcuterie can be balanced by something rich and creamy.
Explore our cheese collection alongside Cobble Lane Cured and build your own cheese and charcuterie board.
Why we like Cobble Lane Cured
For us, Cobble Lane demonstrates what British charcuterie can be.
They're not trying to reinvent centuries of European charcuterie tradition. Instead, they've learnt from it – and use that knowledge to get the best from excellent British meat.
British farmers, skilled butchery, European influences, small-batch production and enough patience to let curing and maturation do their job.
That's a pretty good combination.
