With their Hereford Ham taking first place in the Whole Muscle category in our Summer of Charcuterie awards, as well as 8 other products in our top 10s amongst three categories, Rod & Rachel Lewis’s Hay Charcuterie have proven their real class across the board.
The produce turned out by Hay Charcuterie is made exclusively from local, high welfare, rare breed pork and premium ingredients. As supporters of the slow food movement they keep their produce at low food miles, focusing on sustainability and low enviromental impact, as well as minimal processing and avoid using additives as much as possible. This dedication to doing things the right way, shines through in the food.
With their magnificent Hereford Ham finishing first and their Coppa finishing joint second in the whole muscle category of our Summer of Charcuterie, as well as finishing second place in the Salami and Snacking categories with their Cider Chorizo and Absinthe and Black Garlic salami’s respectively.
They also had the most individual products chosen as personal favourites by our panel of reviewers with an amazing eight separate offerings hitting the mark! With such a strong performance across all categories, Hay Charcuterie have shown that the British charcuterie scene has really found its feet and would not be the same without them, and the way they make each of their products so unique, beautifully presented and creating traditional classics and introducing lovely regional flavours in such a subtle manner, would seem to be paying off rather well.
Other stand out products from Hay Charcuterie include the refined Lomo Embuchado, Hay Charcuterie Firecracker, Seaweed and Black Pepper Salami and their beautiful ‘Nduja. You can find their full range and a little more about these fantastic produce here – https://haycharcuterie.co.uk/
