Mousse de Canard Rub courtesy of Lake District-based Northern

courtesy of Lake District-based Northern Pasta Co

including retired British dairy beef and rare breed British pork

This unique and flavourful salami is Cobble Lane Cured's take on a classic from the Calabria region of southern Italy - its name derived from the traditional practice of pressing the salami between pieces of wood as part of the curing process

Made exclusively with locally reared heritage breed pork - Gloucester Old Spot and Oxford Sandy & Black

Mousse de Canard Rub courtesy of Lake District-based NorthernAn extremely smooth mousse from Meat Fish Cheese, handmade with free range British duck liver, cured rare breed back fat, and infused milk, all finished off with a port jelly. It rivals Foie Gras in complexity, flavour and feel.