Munching On Marvellous Meats | Carnivore Club February 2017

I’m sorry, but I just couldn’t be a vegetarian, as I love eating meat far too much. That’s why when the guys over at Carnivore Club very kindly asked if I would like to try one of their monthly meat subscription boxes, I of course said yes. Well i’ve been munching my way through it’s contents for a little while now, and I thought that I would tell you what I thought of it.
For those who don’t know, Carnivore Club is a monthly Meat subscription box that contains between four and six premium meats from some of Britains best culinary butchers, that’s beautifully packaged in a luxury box, and delivered to your door for just £29 a month.

Here’s what Carnivore Club say about themselves.

Starting out in Canada and the USA, Carnivore Club has finally reached the UK to become the world’s first monthly delivery service of artisan charcuterie.
We are excited to discover the magic of British culinary butchers, and bring you a new discovery every month with the best cured meats that we have on offer. Applying our expertise and seasoned judgement, we decide which products go into each box, and make sure that every month’s box is full of high quality, unparalleled charcuterie.
We also only select artisans that purchase ethically treated animals, employ humane slaughtering practices, and use locally sourced ingredients, because the provenance and sustainability of the charcuterie is just as important to us as the artisan’s passion for making exceptional products.

A large red rectangular box containing some different sized packets of different coloured meats, with some white pieces of paper inside the box, on a white background.

A picture of everything that I received in the February 2017 Carnivore Club box.

I was very kindly sent the February 2017 box, which contained a packet of the Chiltern Charcuterie sliced air dried Beef, a packet of the Chiltern Charcuterie sliced air dried Venison, a packet of the Chiltern Charcuterie Fire Chorizo, a packet of the Chiltern Charcuterie sliced Lonzino, a packet of Chiltern Charcuterie chiltern Chompers, and a packet of the Chiltern Charcuterie Port and Garlic Salami.

A large red rectangular box with Carnivore written in large white capital letters, and club written in smaller white capital letters on it, on a white background.

A picture of the Carnivore Club February 2017 box.

The box itself.

I really liked the box once I had taken it out of its plastic wrapping, as the box itself was a really high quality thick cardboard box, that had the Carnivore Club logo emblazoned on the top of it, and a flap that kept the box closed on the front of it, which I thought looked really cool and professional. I also thought that it was a lot better than some of the generic brown cardboard boxes that I have received in the past.

Some dark red Beef slices inside a rectangular see through packet that has a red, white, and blue Union Jack on top of it, and a silver label on the packet that has a red logo and some other black text on it, on a white background.

A picture of the Chiltern Charcuterie sliced air dried Dexter Beef marinated in Red Wine, and spiced with Rosemary and Pepper.

The Chiltern Charcuterie Sliced Air Dried Dexter Beef marinated in Red Wine, and spiced with Rosemary and Pepper.

It’s taste.

This had a very overwhelming taste of Red Wine to it, which was kind of to be expected, especially seeing as how it had been marinated in the stuff for several days, but once I had gotten over the taste of it, all I could really taste was the Pepper. It however wasn’t the hard spicy Pepper that I am used to, as it tasted kind of milder and strangely sweeter, which i’m guessing was because of all the Red Wine. I couldn’t really taste the Rosemary though, which was quite a shame as I thought that it would have added a little bit of an earthier taste to the meat, and would have counterbalanced all of the sweetness from the Red Wine.

It’s texture.

This had a gorgeous buttery texture to it, that was really tender, whilst still having a little bit of a bite to it. This kind of surprise me a little though, as i’ve always found Beef to be a little tough and chewy.

It’s packaging.

I wasn’t really a fan of it’s packaging, as Chiltern Charcuterie had placed all of the meat on a piece of cardboard, and then vacuum sealed it to lock in it’s freshness. The only trouble with this however was that it took me quite a while to actually get into the packet, and once I had eventually opened it, I then had to prise the meat off of a piece of cardboard as the meat had basically moulded itself to it.

Some dark red meat in a large rectangular see through packet with a red, white, and blue Union Jack on top of it, and a grey logo and some other text in black font, on a white background.

A picture of the Chiltern Charcuterie sliced air dried Venison marinated in Slow Gin, and spiced with Coriander and Pepper.

The Chiltern Charcuterie sliced Air Dried Venison marinated in Slow Gin, and spiced with Coriander and Pepper.

It’s taste.

I thought that this tasted incredibly sweet, which I guess was because they had not only marinated it in Gin, they had done so for four days, but once the sweetness had slightly subsided, I noticed that this also had a little bit of a kick to it, which I guessed came from the combination of both the Coriander and Pepper. It was only a slight kick however, which I only really noticed once I had finished eating a piece of the Venison, which was good as i’m not much of a lover of anything remotely spicy. I also found that it was incredibly moreish, and that it went beautifully in a lunchtime sandwich.

It’s texture.

I found that the texture of this was a little tougher than I would have liked, and that it could have done with being cooked a minute or two longer, but I think that’s just a personal preference..

It’s packaging.

I again wasn’t really a fan of it’s packaging, as Chiltern Charcuterie had packaged it in the same packaging as the Beef, which meant that it was really hard to open, and that the Venison had moulded itself to the piece of cardboard within the packet.

Some dark red Chorizo in a large rectangular see through packet with a red, white, and blue Union Jack on top of it, with a red logo and some black text on the packet, on a white background.

A picture of the Chiltern Charcuterie Fire Chorizo, spiced with Paprika, Chilli, Garlic, Red Wine, and Pepper.

The Chiltern Charcuterie Fire Chorizo, spiced with Paprika, Chilli, Garlic, Red Wine, and Pepper.

It’s taste.

Even though this said that it was spiced with Paprika, Chilli, and Pepper, it was surprisingly rather mild and only had a hint of spice to it, that I only noticed once I had eaten a slice of it. I think that this was mainly because they had used Red Wine, which made the Chorizo much sweeter, and therefor made the Paprika, Chilli, and Pepper much milder.

It’s texture.

I found the texture of this rather weird, as it kind of reminded me of the texture you get when you eat leftover Mince the next day. Once I had reheated it however, and had used it in a Pasta Bake I made, it’s texture became much softer and just felt like a really succulent piece of barbecued Sausage.

It’s packaging.

I actually quite liked it’s packaging, as Chiltern Charcuterie had packaged this in a plastic bag that was sealed at the top. It was still really hard to open though, but at least it wasn’t stuck to a piece of cardboard.

Some pink coloured meat in a large rectangular see through plastic bag with a red, white, and blue Union Jack on top of it, with a grey label with some white text on it, on a white background.

A picture of the Chiltern Charcuterie sliced Lonzino, spiced with Cinnamon, Clove, and Fennel.

The Chiltern Charcuterie sliced Lonzino, spiced with Cinnamon, Clove, and Fennel.

It’s taste.

I thought that this one had to be one of the best tasting in the box, as it tasted pretty much like a gourmet smoked Ham, and because it had much more of a savoury taste to it, it was a welcome change from both the extremely sweet Beef and Venison. I also thought that because they had used Cinnamon, Clove, and Fennel, that it had quite of a festive taste to it.

It’s texture.,

This just felt incredibly buttery on my tongue, and also really reminded me of the texture of a really high quality wafer thin Ham.

It’s packaging.

I again wasn’t really a fan of it’s packaging, as Chiltern Charcuterie had packaged it just like the Beef and Venison, which meant that it was really hard to open, and that the meat had moulded itself to the piece of cardboard inside the packet.

Some meat sticks in a large rectangular see through plastic bag with a red, white, and blue Union Jack on top of it, and a dark red label on the bag, on a white background.

A picture of the Chiltern Charcuterie sliced Lonzino, spiced with Cinnamon, Clove, and Fennel.

The Chiltern Charcuterie Chiltern Chompers, spiced with Port and Garlic.

It’s taste.

I think that these had to be my least favourite of the box as I found the Port incredibly overpowering, which wasn’t really surprising as i’m not particularly a fan of Port. I also found that the Garlic made everything taste quite salty, and Salami is already rather salty, so I thought that the addition of both Port and Garlic was a bit strange.

It’s texture.

I found the texture of these individual sticks rather tough and hard to eat, but once I had gotten through their hard outer skin, I found that their insides were really soft and succulent.

It’s packaging.

I really liked the packaging of these, as Chiltern Charcuterie had packaged them in a plastic bag that was sealed at the top. It was still really hard to open though, but at least these weren’t stuck to a piece of cardboard like some of the other things in the box were.

Rectangular see through packet with a red, white and blue Union Jack flag stuck on top containing Dark red and white Chorizo slices with a silver label containing a red logo saying Chiltern Charcuterie and Port & Garlic Salami with a description in black writing on a white background

A picture of the Chiltern Charcuterie Port and Garlic Salami, spiced with Garlic and Pepper.

The Chiltern Charcuterie Port and Garlic Salami, spiced with Garlic and Pepper.

It’s taste.

I absolutely loved this, which kind of surprised me as i’m not a fan of anything that tastes of Port, but I think they must have only used a very tiny amount of it because I couldn’t really taste it. All I could really taste was the saltiness of the Salami, the Garlic, `and the Pepper. I also found that this tasted great on top of a Pizza.

It’s texture.

I really loved the texture of this, as it was incredibly buttery, and was so easy to eat that I more or less ate the entire packet in a day.

It’s packaging.

Like most of the products in the box, I wasn’t really a fan of it’s packaging, as Chiltern Charcuterie had packaged it just like the Beef, Venison, and the Lonzino, which meant that it was really hard to open and that all of the Salami had moulded itself to the piece of cardboard inside the packet.

My overall thoughts.

Overall I would have to rate the Carnivore Club February 2017 box a nine out of ten. I thought that they included a nice selection of meats that ranged from the ordinary to the extraordinary that even the pickiest of meat eaters would love. The only bad points about this was the packaging of the products inside the box itself, but that’s not really Carnivore Club’s fault as it’s to do with Chiltern Charcuterie, and that it’s a little on the pricey side, as I don’t think that people would like to spend £28 a month on a box of meat. Other than that, I loved it, and if you can afford to, I highly recommend that you get yourself one of their boxes..
If you would like to find out more about Carnivore Club, or would like to subscribe and start receiving a box of meat every month for yourselves, then you can find them online here.
I was sent the Carnivore Club February 2017 box to review, but all thoughts, opinions, and general ramblings are my own.
Have you received a Carnivore Club box before? What did you think? Would you spend £28 a month on a box of meat? Please let me know down below.

Luke x

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  1. Pingback: Munching On Marvellous Meats | Carnivore Club March 2017 | Luke Sam Sowden

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