My first bite of British charcuterie was from the very purposefully British menu at the St Pancras Grand restaurant in London. I had ordered the butcher's block to start, and was slightly incredulous to find that the slivers of lomo, coppa and chorizo on my plate were produced on UK soil. What surprised me just as much as the provenance was the fact that it was some of the best charcuterie I've ever tasted.
To read the rest of the story, please go to: The Guardian.
