North by Sud-oust
Trained in the foothills of the Pyrenées in South-West France, Andrew Rogers now runs North by Sud-oust Charcuterie, using slow-grown, local, rare breed pigs. Featured in The Times’ “Best of British Charcuterie” and the winner of two silver medals at the British Cured Meat Awards in 2019, North by Sud-oust Charcuterie produces high welfare free range traditionally cured meats.
Bootle – 2.3 miles
More News
NORD Celebrates English Wine Week
English Wine Week is an annual nine-day campaign taking place during the early summer when vineyards are in full bloom....
NORD X The Open Championship
Excitement is building at NORD as The Open Championship heads our way. With the North West preparing to welcome golf...
Celebrate Graduation Season at NORD Liverpool
Graduation season is one of our favourite times of year at NORD. Every summer, we welcome families, friends and graduates...