Block & Bottle Ltd

Set up by the team behind Block & Bottle, Meat Salt Smoke makes cured and smoked charcuterie with locally reared, rare breed meat. They produce a core range of charcuterie products as well as an array of one off, hand cured produce, including collaborations with local restaurants and breweries. Block & Bottle's salami are fermented for 24-48 hours and then hung to dry for six to eight weeks to ensure the perfect balance of flavour and texture development.