Munching On Marvellous Meats | Carnivore Club March 2017

As i’ve said before, 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 me if I would like to try another 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 Britain’s best culinary Butchers, that’s beautifully packaged in a luxury box, and delivered to your door for just £28 a month.

What was in the March 2017 box.

I was very kindly sent the March 2017 box, which contained a packet of the Sommerset Charcuterie sliced Coppa, a packet of the Sommerset Charcuterie Cider Chorizo, a packet of the Sommerset Charcuterie Cider Salami, a packet of the Sommerset Charcuterie Draycott Pokers, and a packet of the Sommerset Charcuterie Buffalo Bresaola.

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 box.

What I thought of the box itself.

Like last months box, I really liked the box once I had taken it out of the plastic packaging that it had arrived in, as the box itself was a really high quality thick cardboard box that had Carnivore Club’s 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 professional whilst still looking quite edgy..

Some wavy pieces of brown meat piled together on a white background.

A picture of the Sommerset Charcuterie Sliced Coppa, cured with Juniper, Salt, and Telicherry Pepper.

The Sommerset Charcuterie sliced Coppa, cured with Juniper, Salt, and Telicherry Pepper.

It’s taste.

I really liked this, as I thought that all of the Juniper made it taste incredibly sweet, whilst all of the Salt and Pepper made it taste quite smokey. This also really reminded me of Bacon, and went brilliantly in a sandwich on a Sunday morning.

It’s texture.

I wasn’t really a fan of it’s texture, as even though it had been cut extremely thinly, it had a strange rubbery texture to it that was actually quite difficult to chew.

It’s packaging.

I wasn’t really a fan of it’s packaging, as they had placed all of the Meat on a large piece of cardboard, and had vacuum packed it to lock in all of it’s freshness. The only trouble with this however was that it was incredibly hard to open, and once I had eventually opened it, the Meat had moulded itself to the cardboard, which meant that I had to prise it off of it before I could even eat any of it.

Two long red chorizo sausages with white on the edges of them, on a white background.

A picture of the Sommerset Charcuterie Cider Chorizo, spiced with Smoked Paprika.

The Sommerset Charcuterie Cider Chorizo, spiced with Smoked Paprika.

It’s taste.

I wasn’t really a fan of this, as I thought that It had a very overwhelming taste of Cider to it, and then once I had eventually gotten over the taste of Cider, all I could really taste was the Smoked Paprika, which meant that I couldn’t taste the Meat itself at all.

It’s texture.

I didn’t really like it’s  texture either, as I thought that it was really tough, and could’ve done with being cooked for a little while longer.

It’s packaging.

I actually rather liked it’s packaging, as they had packaged the Chorizo in a massive plastic bag that was sealed at the top. The plastic was still really hard to open though, which was a bit of a shame, but other than that, I really liked it.

A dark red oval piece of meat with white marbling in the middle of it in some plastic, on a white background.

A picture of the Sommerset Charcuterie Sage, Mustard, and Sommerset Cider Salami.

The Sommerset Charcuterie  Sage, Mustard, and Sommerset Cider Salami.

It’s taste.

I was really looking forward to eating this, as I thought that mixing Sage and Mustard together would be an interesting concoction, but I was rather disappointed as this just tasted of Cider, which meant that I couldn’t really taste any of the Sage or Mustard at all.

It’s texture.

I wasn’t really a fan of it’s texture either, as for some reason this had quite of a gritty texture to it. I’m not sure whether it was the Sage or the Mustard that caused it, but I wasn’t a fan.

It’s packaging.

I really liked it’s packaging, as they had packaged this in a large plastic bag that was sealed at the top, which for some reason was actually quite easy to open.

The Sommerset Charcuterie Red Wine and Draycott Blue Salami Pokers.

It’s taste.

I didn’t actually taste any of these as I can’t stand Cheese, let alone Blue Cheese, so I ended up giving these to Jamie, who said that he thought that they tasted really creamy whilst still having a nice smokey meaty taste to them.

It’s texture.

He also said that he thought that these had quite of a tough texture to them, as they had intertwined the Cheese with the Salami, and it didn’t really work.

It’s packaging.

He also said that he didn’t really like their packaging as he thought that they needed to come in a resealable bag instead of a non-resealable one, so that you could save some of the sticks for later.

Some pieces of wavy pale brown meat with white marbling, on a white background

A picture of the Sommerset Charcuterie sliced Water Buffalo Bresaola, spiced with Cinnamon, Clove, and Thyme.

The Sommerset Charcuterie sliced Water Buffalo Bresaola, spiced with Cinnamon, clove, and Thyme.

It’s taste.

I really liked this, which really surprised me, as I thought that the mixture of Cinnamon, Clove, and Thyme would be a little bit too much, but it was really nice, and they all blended together to create a gorgeous smokey taste that strangely went really nice mixed into a light Salad.

It’s texture.

I wasn’t really a fan of it’s texture though, as I thought that it felt quite rubbery, and that it could have been done with being cooked a little while longer.

It’s packaging.

I didn’t really like it’s packaging either, as they had laid all of the Meat on a piece of cardboard, and had vacuum packed it to lock in all of it’s freshness. The only problem with this however was that as well as all of the Meat sticking to the cardboard, it also dried it all out.

My overall thoughts.

Overall I would have to rate the Carnivore Club March 2017 box a six point five out of ten. I thought that they had included a great selection of Meats, but because all of the Meat included Cider in some way or another, you would only really like the entire box if you love Cider, and I unfortunately don’t.

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 March 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 of it? What’s your favourite type of Meat? Please let me know down below.

Luke x

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