Charcuterie at LA FROMAGERIE

Cheese, Charcuterie & Wine have long played an important role on our menus & in our shops. Whilst the cheese often takes centre stag, here we shine a light on our exceptional cured meats.
We only source the highest quality meats and we have enjoyed working with our charcuterie suppliers for many years. They are based in beautiful locations,  and the meats are often cured naturally, by the salt from the nearby sea or rivers, air dried by large open windows in the clean pure air.
Both Marylebone and Bloomsbury have custom made charcuterie fridges showcasing cured meats. From the north of Italy in Aosta, Bresaola, cured pork loin, Coppa. From Lombardy, Pancetta from Lecco, Mortadella made to an ancient recipe with a Slow Food Presidia certification and Malenca Beef from Sondrio. Speck from Alto Adige. Prosciutto from Toscano, Parma and San Daniele in Friuli. Salamis made with Sangiovese and fennel seeds. Guanciale Cinta Sinese, cured pig’s cheek from the black-footed pig, for the perfect Carbonara. Lombo in Porchetta and an exceptional Culatello.
From Spain, Iberico and Chorizo Pata Negra, and from Aragon, Jamon Teruel.
From South West of France Jambon Bayonne, from the Pyrenees a rustic Saucisson Sec. Not forgetting Somerset, with a very good Westcombe Salame.

There are more but it’s a rather long list!
Our Italian Buyer Julie Cunningham, explains the difficulties that we have faced of late. 'New post Brexit rules in 2024 have made it much more difficult and expensive to import meat and raw milk cheeses into the UK. 
Our Italian and French suppliers have worked really hard over the last 6 months to overcome the ever changing paperwork challenges and we are very grateful to them.'

So next time you are instore do stop by our Charcuterie fridge and take a look. Our online shop has sells excellent pre-sliced Italian salame online: You can also order pre-sliced charcuterie platters for parties, lovely with Cornichons, olives & Focaccia