All deliveries are hand cut, vacuum packed and collected every Sunday and Thursday through our delivery partner, NinjaVan's cold chain delivery system. This ensures your meats and cheese stay fresh and chilled the entire time from our shop to your doorstep.

Deliveries will take 2-3 days depending on what time you order. If you have any preferences or requirements please note them down at the checkout!

Our cured meats and hard cheeses are shipped vacuum sealed, extending their shelf life to many months if kept refrigerated and sealed. Soft cheeses will be clingwrapped instead.

If frozen, they can last indefinitely, but freezing will affect the texture of the meat/cheese so it is not recommended.

Once opened, it is best to consume within 7 days as oxidation and unwanted mould growth may occur.

That would be mold! Don’t panic, it’s good mold. Specifically, it’s a culture of Penicillium Nalgiovense, a species of mold that is specifically used in meat curing and cheese making.

White and powdery or fluffy in appearance, the presence of this mold is beneficial in meat curing as it is safe to eat and imparts a pleasant earthy flavor. With its antibiotic properties, it also helps to protect the meat from other toxic molds and bacteria!

Nitrates (sodium nitrate) and nitrites (sodium nitrite)
are naturally occurring compounds that are used in meat curing. They serve
essential roles in the preservation process by preventing bacterial growth,
enhancing flavour, and contributing to the distinctive colour of cured meats.

Cured meat products also serve as a small source (~5% of
our total intake) of nitrate and nitrite. Nearly all (~90%) of nitrate and
nitrite added to cured meats is broken down by microbes and converted to other
safe compounds. Levels of nitrate and nitrite present in cured meats at the
time of store purchase are usually between 0.00002 and 0.004%.