‘Cocktails and Charcuterie’ was a new feature for 2020, for you to come along and enjoy!
Taking place throughout both days of the show, this successful collaboration between Somerset Charcuterie and Ginjar offered innovative flavour pairings between award-winning charcuterie, and refreshingly twisted gin.
Somerset Charcuterie use a lot of juniper in their award-winning cured meats, which naturally complements gin. Other flavours identified as important to marry include black pepper, sage, mustard, fennel, paprika, garlic, and cinnamon. Gin Jar produce a range of refreshingly twisted gins, born in Somerset. and enjoyed around the world!
These were just some of the pairings on offer:
- Air dried duck with Burnt Orange Gin
- Black pepper salami & Burnt Orange Gin
- Fennel salami with Rhubarb & Ginger Gin
- Bresaola and Horseradish Gin
- Chorizo and Smoked Gin
Come along next year to see how well the two go together!