Charcuterie

The red slicer was the second thing we bought and it has paid for itself several times over: cured meat sliced to order, thin enough to see the light through, tastes different from the packet kind. The counter carries about ten at a time, from Wales, Somerset and Spain, chosen to sit beside the cheese.

From Wales, a Carmarthen ham air-dried for a year and a lamb salami with rosemary from a curer on the Gower; from Somerset, a coppa, a bresaola from grass-fed beef and a fennel salami; from Spain, a chorizo for slicing and one for cooking, a lomo, a serrano aged two years and, when we can get it, an Iberico de bellota from acorn-fed pigs at a price we explain. Sliced to order on the red slicer, laid on waxed paper so the slices come apart, and priced per hundred grams like the cheese.

Behind the counter: olives from Puglia and Halkidiki, anchovies in salt and in oil, Spanish tinned fish in quantity, the good tomatoes in jars, pasta from a maker in Abruzzo, olive oil on tap into your own bottle, and the chutneys, crackers and quince that go with the cheese. A charcuterie board for a party is the same as a cheese board: tell us the number and the budget and we build it.

What you get

• About ten cured meats from Wales, Somerset and Spain
• Sliced to order on the red slicer, priced per 100g
• A Carmarthen ham and a Welsh lamb salami
• Iberico de bellota when we can get it
• Olives, anchovies, tinned fish, oil on tap
• Boards for a party, priced to the number and budget

What it costs

Carmarthen ham £5.20 per 100g, Welsh lamb salami £4.40, fennel salami £3.90, chorizo £3.60, Iberico de bellota £12.50. Sliced to order, wrapped in waxed paper. The cheese page filters the counter by milk and strength; the hampers page builds a hamper with a running total.