Want to create your own hamper from scratch?
CREATE NOW
3-STAR GREAT TASTE AWARD 2019
Pork neck fillet from free-range pigs from the West Country is dry cured with pepper, coriander, juniper and mace and then air dried for many weeks. Serve as part of a mixed plate of charcuterie for a superb starter or eat as you would a Parma ham with fresh figs or melon.