I’ve tried quite a few subscription boxes. In my opinion, the best ones offer things that you wouldn’t ordinarily find in regular shops.

It’s not that being absent from a supermarket makes for quality, but if a subscription service has gone to lengths to source a small company that provides a high quality product, the results can be brilliant.

Carnivore Club is a perfect example. In their words, they are the “Ultimate Meat Club for Discerning Individuals”. In their current box, they offer a selection of products from Cornwall’s Duchy Charcuterie, delivered to your door.

Carnivore Club
I know you shouldn’t judge a book by it’s cover but I was impressed with the packaging on the box. The leaflet inside provides lots of details about the meats included and also some background on that month’s supplier.

cclub-02a Carnivore Club

This selection included three different salami, biltong, coppa and chorizo snack stix.

Carnivore Club

The Pheasant and Port Salami was deep, warm and rich. The other two salami were pork – one with pastis that gave a lovely, subtle aniseed taste and one with chilli and rosemary, a delicious combination.

I hadn’t heard of Coppa before but it looked like prosciutto – an Italian dry cured ham. More below on what I actually did with this….

Carnivore Club

Two of the items were provided as snacks. The biltong (right) is a dry cured meat originating in South Africe and reminiscent of jerky. Chewy and with hints of coriander, I liked it!

Carnivore Club Carnivore Club

I had bigger plans for the chorizo than as a snack. I was making a paella for dinner, and this was the perfect addition. I sliced it into smaller chunks and added it into a pan with some oil. After a short time, the paella had a delicious crispness, and the oil and turned red. I then used that oil to cook chicken, leaving it with a beautiful paprika spiciness. The chorizo was amazing!

The chorizo wasn’t the only meat from Carnivore Club that I cooked with. I also tried something with the Coppa.

I took a lightly seasoned chicken breast and put grated mozarella into an incision that I’d made into it. Then I wrapped the chicken in the Coppa and seared it in a pan until it was lovely and brown. After 20 minutes in the oven, it was ready.

Carnivore Club

I was tempted to just gobble it up, but I let it cool, sliced it thinly, and used it in sandwiches. It was delectable, crisp and delicious. You simply wouldn’t get anything from a supermarket that could touch this with a barge pole!

The box from the Carnivore Club is a great thing. It is a mouth-watering, rich selection, high quality and it feels like you’re enjoying something luxurious. It is something of a rare treat. Recommended!

Giveaway

Who wants to win a box from Carnivore Club? One lucky winner will do just that! Simply enter using the widget below before the closing date of Monday 8th August. Good luck!

Competition has now closed!

 

Terms and Conditions
1. Closing date is 8 August 2016 at midnight.
2. The prize is one box from Carnivore Club.
3.Entrants must be 18 or over and reside on the UK mainland.
4. No cash alternative.
5. The winner will be picked from all valid entries at random.
6. Don’t use multiple email address to enter the competition. Entries suspected of cheating will be invalidated.
7. The winner will be contacted within 7 days of the draw closing. They will be notified and will have 7 days to respond. In the event that no response is received, a further winner will be drawn and so on.
Disclaimer: We were sent a sample of the above for the purposes of this feature