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
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