A selection of two classic cured meats for the Christmas table, alongside cheese or simply for snacking:

Juniper-smoked cured pork loin
Made from pork loin from the Rhône-Alpes, gently seasoned, smoked over juniper branches and matured for eight weeks.

Coppa
An Italian cured pork neck with beautiful marbling, a rich savoury flavour and a tender texture.

The selection contains approximately 200g of charcuterie and is perfect for 2–4 people as part of a cheese and charcuterie spread.