We make artisanal handcrafted salami and charcuterie using locally reared, free range meat.

Meat Salt Smoke was set up as the charcuterie arm of Block & Bottle, as we are absolutely fanatical about delicious cured meats.

Salami
Our 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. Our core range consists of:
- Soppressata - Our flagship salami made from chilli flake, fennel, black pepper and garlic which won a Bronze Medal at the 2018 British Charcuterie Awards and a 1 star Great Taste Award 2019.
- Nduja - Our Spicy Spreadible Salami made from chilli flake and fresh pureed chilli which won a Silver Medal at the 2018 British Charcuterie Awards.
- Sichuan Peppercorn & Fennel
We also produce a rotating selection of delicately flavoured salami such as Black Pepper and Vanilla, Rosemary and Finnochiona, as well as bold flavoured one off and seasonal specials.

Whole Cuts
We cure and smoke many whole cuts including guanciale, pancetta, speck, Cullatello, coppa ham and many more. These are matured for anywhere from 1 to 12 months.