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The cure: charcuterie board

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Dorset dining pub The Fontmell is on a mission to put the deli into delicious, with a charcuterie board that’s been spiced and smoked just down the road. Head chef Tom Shaw explains why customers crave his platters of preserved perfection

charcuterie

Delish meats like Hartgrove coppa or white pepper and fennel salami are sourced by owner John Crompton and head chef Tom Shaw for their popular charcuterie board at The Fontmell in Fontmell Magna.

‘The meat is all cured just down the road at Hartgrove Farm by James Smart from The Real Cure,’ says Tom. ‘He specialises in venison but has recently branched out into pork charcuterie.’

The meats are smoked, cured and dehydrated before being combined with herbs, spices and foraged fare. Delicacies like Dorset Blue Vinny and fig salami are complemented by buffalo mozzarella, sundried tomatoes and chargrilled bread.

‘The quality of ingredients is incredible. I recently took the team to show them around Hartgrove Farm and the care, attention and level of detail that’s required to produce such artisan products is inspiring. And, of course, our customers absolutely love the quality of the meats and the stories behind them.’

It’s all in keeping with The Fontmell’s ethos of serving ultra local, quality produce. Even the boards the charcuterie is served on are made nearby by Lucy Ball from Planked Dorset. Will you choose a small or a large board? Silly question …

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