Charcuterie
Whole salami & sliced dry cured meats!
Moch Coch hand crafted salami draws its fantastic flavours from the Tamworth breed, slow growing and renowned for its tasty back fat.
Whole muscle cures use the simplest of ingredients: sea salt, and freshly crushed aromatic spices and sometimes a little wine!
We raise our own beef & sometimes source from local trusted farms. The cows are outdoor reared on pasture all year around.
Farmhouse Salami
Seasoned with crushed black peppercorns, ground white pepper and fennel seeds. It is simple, honest and one of our favourite’s.
Whole salami approx. 80g
Chorizo
Hot smoked Spanish pimentón and fresh garlic create warm and intense flavours in this fully cured sausage.
Ready to eat our Chorizo is perfect for tapas or part of a starter board; great for cooking too- lightly fry to release the flavours.
Whole salami approx. 80g
Sliced salami packs 23g
Sliced catering packs 250g
Beef & Juniper Salami
Rich and deep flavours from our beef is combined with our free-range pork and crushed juniper berries.
Enjoy as a tasty appetiser, as a high protein snack or as part of a light lunch.
Whole salami approx. 80g
Coppa
Made from the neck muscle, coppa is marbled with fat which combines with the great flavour of free-range pork. Coppa is sliced thin and eaten as it is!
Bay leaves and hand crushed juniper berries give a subtle sweet-savoury complexity to the finished air dried product.
Sliced packs 40g
Air Dried Welsh Beef
Our pasture raised beef is first seasoned in robust spices and red wine, before air drying for 2 months.
Delicious with a rocket salad and soft sheeps cheese or parmesan shavings, or try mozzarella and a drizzle of olive oil with fresh herbs.
Pancetta
Free-range Tamworth pork belly is cured with sea salt and aromatic spices. Juniper berries, bay leaves, thyme and garlic are pounded together and rubbed into the meat before hanging. The hanging time deepens and enhances the flavour.
Prosciutto
Fre-range pork hams are cured naturally in Sea Salt and ground pepper before air drying for three to four months.
Lean and allowing the full flavour of the meat to shine through.
Very thinly sliced and ready to eat.
Sliced packs 40g
