Meet/meat our Hogget Chorizo, a spiced and savoury combination of classic chorizo flavour with British hogget (between lamb and mutton).
 
The Makers' Inspiration
Hogget, sheep in it's second year, has more oomph than lamb. The extra flavour reflects a longer life and better grazing. That extra power is a great canvas for charcuterie, with a wider range of flavours possible than if the meat was milder. This inspired a punchily spiced chorizo, with some flavours of the flower meadow included for balance.
 
How We Make It
Adopting our nose to tail approach, as usual, we produce this chorizo from the hogget cuts we don't use for bresaola, so prime cuts like shoulder. A lot of the fat is removed, for texture, then the product is spiced, fermented and dried for a couple of months until it's perfect.
 
Tasting Notes
The savouriness of hogget (between lamb and mutton) gives this chorizo an edge. More of the hills than of the farm, it's a great pair for sheep's cheese, of course, and wines with a bit more body.
 
Founder's Take
"More than other types of meat, hogget charcuterie is transformed by different kinds of preparation. This one's a great example. Serve some sliced, serve some wilted, serve some fried, and see how it takes you on a journey."
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