There are plenty of meat dishes that go really well with a martini.

Cured meat is ideal. The cold, thin, seasoned flesh is very complementary to the ice cold silver bullet. Here is a recent selection.

This Italian bresaola is delicious, soft and vibrant fleshy red.

This is some venison salami from the west coast of Scotland that I bought in Oban.

This is beautifully seasoned wild boar sausage from Italy. The flavours go beautifully with gin.

Here is some of Mum’s cured venison carpaccio. The flavours and gamey quality of the meat goes very nicely with a juniper-leading gin.

Slow cooked, cured and smoked duck slices are really rich and juicy. A little goes a long way and these are meant for sharing.

These are miniature pork salamis from the Czech Republic. They’re nice little bites with a tapas feel to them.

And finally, these saucisson sec with walnuts from Aveyron in France are absolutely delicious. They’re creamy and umami and go beautifully with a drink. I would recommend it with a QVT gin martini.

Enjoy!