Charcuterie from the Heart of Rural Nottinghamshire
- Locally Sourced
- Slow Cured
- Artisanal Products
- Free Range
- Dairy Free
- Gluten Free
Before the days of refrigeration dry curing was a widely used method of preserving meat, these very tasty products are generally known as charcuterie We produce our quality charcuterie using traditional methods without the additives often used today. Making it both dairy & gluten free.
Our meat is selected from local farms who keep their animals in free range, outdoor environments. Our new production unit is designed to be energy efficient and we use no more packaging than is necessary.
Find out more about us and how we got to this point HERE!
At the beginning of March Matt and I attended a networking event in Newark. One of the producers
that impressed us was “Loxley’s Larder”, run by Martin Miller who produces terrific charcuterie; we
particularly enjoyed the Red Wine and Fennel Salami
Great Food Club.
Dave & Rosette, Blidworth.
delicate but distinctive.
Ben, Cropwell Bishop
The salamis just tasted fantastic.
Beautifully Produced Salami
Met Martin tonight with his beautifully produced salami. We have literally polished off two of them
in a matter of minutes, definitely worth seeking out.
Looking Forward to Tasting Everything!
We ordered the special offer for 3 salmis a couple of weeks ago, absolutely stunning quality a fantastic service from Martin.
We today had our second order 5 dry cured salamis as they are so amazing...,
High recommend looking forward to trying the dry cured beef 🥩
Nick - Lady Bay