Meet the Maker: Somerset Charcuterie

There are few things we enjoy more than finding producers who take the same pleasure in their craft as we do in cheese. So, we are very pleased to welcome Somerset Charcuterie to Paxton & Whitfield.

Based in the West Country, Somerset Charcuterie was founded by friends Andy and James, brought together initially by their daughters becoming friends at primary school, and then by a shared enthusiasm for curing meat. The idea for the business was hatched, appropriately enough, over a pint of cider at a Somerset lawn mower race.

Their approach takes the traditional methods of Italy, Spain and France and gives them a distinctly West Country character. Local ingredients are central to what they do, from free range traditional breed pork to Somerset cider, with the team working directly with farmers and making their charcuterie by hand.

They first came to our attention through the manager of our Bath shop, who discovered them locally. We are delighted to now bring that taste of Somerset to a wider Paxton & Whitfield audience.

The charcuterie is made in Wrington, on the northern slopes of the Mendip Hills. It is a part of Somerset with a strong farming tradition, and there is a real sense of that landscape in what Andy and James make. Familiar European styles are given their own local character, with carefully sourced pork, Somerset cider and thoughtfully chosen seasonings.

We have started with three favourites.

Black Pepper & Garlic Salami

Made with free range pork, whole Tellicherry peppercorns and freshly crushed garlic, this is a deeply savoury salami with plenty of aromatic warmth.

For the cheeseboard, we like it with a good clothbound Cheddar. Montgomery’s Cheddar or Pitchfork Cheddar both have the structure and savoury character to stand alongside the pepper and garlic, while their long, complex flavours make for a particularly satisfying pairing.

SHOP BLACK PEPPER & GARLIC SALAMI

Cider Chorizo

A distinctly Somerset take on a familiar style. This chorizo combines local pork with Somerset cider, smoked paprika and chilli, bringing gentle sweetness alongside smoke and warmth.

We particularly like it with sheep’s milk cheese. The sweetness and richness of the milk is a lovely counterpoint to the spice of the chorizo, with Corra Linn making a particularly good match.

SHOP CIDER CHORIZO

Coppa

Made from pork collar and simply cured with sea salt, Tellicherry pepper and juniper, the Coppa is more delicate, allowing the richness of the pork and restrained seasoning to take centre stage. It is also made without added nitrates.

This one calls for something soft and savoury from the cheese counter. Rollright is an excellent choice, with its supple texture and gentle washed rind character. Taleggio also works beautifully, while in season Mont d’Or makes the whole thing feel particularly luxurious.

SHOP SOMERSET COPPA

Cheese and charcuterie, naturally

Good cheese and good charcuterie have long belonged on the same table. The salt and savoury depth of cured meat can draw out different flavours in a cheese, while the cheese brings richness and texture of its own.

Add good bread, crackers, something pickled and perhaps a bottle of wine, and there is very little else required.

We are delighted to welcome Somerset Charcuterie to Paxton & Whitfield, and even more delighted to have three new excuses to build a particularly good cheeseboard.

DISCOVER SOMERSET CHARCUTERIE