Bastides Special Melon Selection 115g

This selection of dry cured meats, is an assortment adapted to enjoy with melon, or just on its own!

Bastides Melon Selection Pack contains:

• 4 slices of dry cured ham
• 4 slices of Italian Coppa
• 4 slices of Salamis with green peppercorns.

Fresh Figs, and or Melon are great with this selection

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Boiled Ham

free range Pigs from near Minehead explain why this Ham is so good. Moist and full of flavour.

Ham is sliced, on our House cut of 4mm which is our most popular thickness. If you like your Ham very thin, please ask for it to be cut on #2. Please advise if you want it cut to your own preferance.

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Casademont Jamon Serrano Ham 80g

Casademont Jamon Serrano is great value, and its delicious served as a starter with melon, figs or asparagus or wrapped around salmon fillets or chicken breasts and baked in the oven.

 Our Fresh Figs are great with Serrano Ham

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Club Parma Ham 100g

Fine Parma Ham, produced by Club in Italy, in convenient prepack; ideal for Picnics.

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Denhay Air Dry Ham 115g

Who needs Italian or Spanish prosciutto when you can have this fantastic version, made just over the border in Dorset. Whole pork legs from outdoor reared British pig herds are cured on the bone in a natural mixture of Bramley apple juice, West country honey, curing salts and local herbs, then lightly smoked over beech wood and air dried for around a year. Denahy Air Dry Ham is delicious served as a starter with melon, figs or asparagus or wrapped around salmon fillets or chicken breasts and baked in the oven.

Fresh Figs are great with Denhay Parma Ham

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Denhay Smoked Back Bacon 200g

Denhay dry cured bacon, said by many to taste "like bacon used to taste". Dry Curing involves a unique mixture of dry sea salt and nitrite, massaged into the pork loins and bellies which are then cured for between two and three weeks.

Denhay bacon is suitable for freezing. Prime back rashers are ideal with a free range egg for the perfect English breakfast.

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Denhay Smoked Streaky Bacon 200g

Denhay dry cured bacon, said by many to taste "like bacon used to taste". Dry Curing involves a unique mixture of dry sea salt and nitrite, massaged into the pork loins and bellies which are then cured for between two and three weeks.

The unique Denhay cure method ensures both that the bacon is not too salty and that you will get no white 'scum' in the pan.

The bellies to be smoked are selected and gently smoked over beech wood.

Denhay bacon is 'fresh sliced' and then shingled. Shingling is the process whereby the bacon is layered so that all slices can be seen.

Denhay bacon is suitable for freezing. Streaky bacon is perfect for bacon butties or in salads.

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Luscombe Raspberry Lemonade 32cl

A real lemonade of lemons, raspberries and Madagascan vanilla made with a tingle of fizz in small batches on the farm. A good substitute for a fruity rosé.

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Scotch Eggs

Hen’s egg wrapped in deliciously seasoned pork meat then covered in a crisp bread crumb coating and deep fried to a lovely crispness... just perfect with one of our Chutneys or Pickles!

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