British charcutterie and sourdough hamper

A showcase of award-winning, British-cured meats paired with artisan staples, curated by The Dinner Club. Produced by The Real Cure in the Dorset countryside using wild British game, free-range heritage-breed pork, and grass-fed beef, this selection is slow-cured and traditionally smoked to highlight clean, complex flavours. Completed with a fresh bakery loaf and small-batch chutney, it provides everything needed for an effortless grazing spread.

What’s Inside

• The Real Cure Dorset Bresaola (55g)

  Silverside of British grass-fed beef, cured with rosemary, thyme, and red wine before slow-aging. Thinly sliced, lean, and deeply savoury with herbal aromatics.

• The Real Cure Hartgrove Coppa (55g)

  Crafted from free-range British pork collar, dry-cured with cracked black pepper, garlic, and wild herbs. Rich marbling gives it a melting, buttery texture on the palate.

• The Real Cure Sloe & Garlic Wild Venison Salami (110g)

  Made using sustainably sourced wild British venison. Infused with foraged sloe berries and garlic, then lightly beech-smoked for a rich, earthy profile with a tart berry finish.

• The Real Cure Pink Peppercorn & Cider Salami (55g)

  Pork infused with dry craft cider and crushed pink peppercorns, balancing bright fruit acidity with a delicate, floral warmth.

• Raydale Orchard Apple Chutney (210g)

  Small-batch Yorkshire chutney simmering crisp seasonal apples with cider vinegar and mild spices—a sharp, sweet foil to rich, peppery charcuterie.

• Artisan Sourdough Loaf (Freshly Baked)

  A traditionally fermented, hearth-baked sourdough with a blistered, crisp crust and an open, chewy crumb designed for tearing and pairing.