Lidl launches artisan British cured meat as a summer special to customers nationwide

20.08.2018 07:00:00 | London UK

  • The limited offer brings five unique regional flavours from Cornish to Scottish pork
  • The range has been produced in collaboration with British cured meats specialist Cannon & Cannon for a supermarket first
  • Cannon & Cannon supplies some of London and the UK’s best restaurants, delicatessens and food halls
  • Each 60g pack costs only £1.99 each at market-leading value

Lidl UK has launched an exclusive range of luxury British cured meats with renowned wholesaler Cannon & Cannon, on sale from this Thursday 23rd August.

With the tangible trend of all things cured, crafted and locally sourced, Lidl UK and Lidl Scotland have customers covered for all kinds of picnics, gatherings and al fresco occasions as the long summer draws out, but at unbelievably great value of only £1.99 a packet!

Cannon & Cannon[1], of Borough Market artisan fame, has for the first time collaborated exclusively with Lidl UK to bring its British cured meats to customers as a supermarket first. To give some quality context, Cannon & Cannon is famous for supplying some of London and the UK’s top restaurants, steak-houses, delicatessens and food halls.

The ten delicious new cured meats – using herbs such as fennel, rosemary and paprika to cure – come from top quality, high-welfare British pork in the North, East, South, West of England and Scotland, to give a mouth-watering taste of five regional salamis and chorizos:

Welsh Fennel Salami & Welsh Chorizo

Scottish Salami & Yorkshire Chorizo

Kentish Salami & Kentish Chorizo

Cornish Salami & Cornish Chorizo,

London Salami & London Spicy Salami

Thomas Bryan, Meat Buying Manager at Lidl UK, “This partnership is enabling us to showcase the quality and innovation of locally cured meats in Britain today, as well as supporting smaller, local suppliers. It’s exciting to be able to bring top-quality salamis and chorizos from artisanal British producers to an interested customer base, looking to engage with food provenance at a local level.”


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