Was talking to the head Butcher of Gwen yesterday at the lamb event at JKI And i know he cares very deeply about sourcing. They bring in all sorts of specialty breeds for the Butcher shop and restaurant. They cure in house as well.
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Ahhh… thanks @ebethsdad. More places should highlight this. I’m probably not the only one who hates asking and just gives it a pass.
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Okay, then I can eat them. 
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And for us Douglas Adams fans, there’s this from “The Restaurant at the End of the Universe” (the “meat” of which starts at 1:12):
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Although I probably love the radio version best!
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Oh stop it.
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Any new charcuterie contenders?
Cassia is not doing it at the moment.
agnes
I don’t think they’re making the charcuterie.
I really enjoyed the charcuterie plate we had at Gwen last week. We’ve had their charcuterie in the past and think it’s a must order.
Sorry for the hard to see detail as the lighting was rough, but clockwise from the left back:
Lamb pate
[forgot this one but it was a white wine sausage - lovely)
Pickles
Nduja
Guanciale
Duck sausage
They also provide pretty darn good baked bread with it.
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