The Cotswold Mangalitza Charcuterie Sharing Platter

Mangalitza pork makes exceptional charcuterie. The breed's extraordinary fat — ivory, soft, rich in oleic acid — is the reason the finest cured meats in Europe have historically prized it above all others. It carries salt, spice and time in a way that leaner pork simply cannot. The result is charcuterie with a depth and unctuousness that is immediately, unmistakably different.

This platter is a curated selection of what we're producing at Veizey's Quarry — cured and aged slowly on-farm using traditional methods. The contents change as the seasons and our curing programme develop, but every platter will include three or four products: typically air-dried whole muscle cuts, a salami or cured sausage, and something fattier — a lardo or pancetta — that belongs on good bread with nothing else.

Open it, let it come to room temperature for twenty minutes, and eat it slowly.

Ships chilled. Vacuum packed for freshness. Best within five days of delivery; keeps longer unopened.

Each 450g pack serves approximately 8-10 people.

Cured on-farm at Veizey's Quarry, Tetbury, Gloucestershire. Contents vary by batch — we'll tell you what's in yours when we pack it.