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Charcuterie

At Stac Polly we love our charcuterie and are proud to work with East Coast Cured as our supplier. With shared values of local provenance and sustainability, we combine to create truly exceptional quality on your plate.

 

Our Scottish charcuterie is cut, smoked, cured and slow-matured by hand, using the best of European tradition.  Stac Polly is pleased to offer you our current selection:

 

 

Red wine & garlic                                                                                             £5 / individual

The original, seasoned with red wine, garlic and black pepper 

 

 

Fennel                                                                                                             £5.50 / individual

Our version of a typical Tuscan finocchiona salami, seasoned with fennel seeds, red wine, garlic and pepper 

 

 

Crespone                                                                                                         £5.50 / individual

Belly of pork is combined with sweet spices to create this elegantly textured salami.  Our take on a north Italian recipe 

 

 

Chorizo with bourbon & cascabei chilli                                                             £6 / individual

Our interpretation of a Spanish favourite, this chorizo is bursting with flavour.  Seasoned with a secret blend of spices, a few herbs, a wee drop of red wine and bourbon – our chorizo packs a punch! The loin of the pig is slow-cured, diced and then combined with the other ingredients to produce a wonderfully authentic texture 

 

 

Nduja                                                                                                               £6 / individual

A fiery Calabrian classic, with a Scottish twist – belly of pork is combined with sweet and hot la Vera paprika before being cold smoked over Scotch whisky oak to create this soft and ‘spreadable’ salami 

 

 

Lomo                                                                                                               £6 / individual 

What the Spanish do with the loin of the pig.  We cure ours with sweet paprika 

 

 

Assorted sharing platters are available in two sizes:

Regular                                                                   £12

Large                                                                        £24