Farming

We only use beef and pork raised by farmers we trust, who work tirelessly to raise their animals to the highest welfare standards. By using older animals, including ex-breeding sows, and selecting each animal and cut individually, we can be certain that the meat will be perfect for charcuterie: the right levels of fat and marbling and a complex, developed flavour.

Making

All cured meat starts with meat, salt and time. We carefully salt each piece of meat, ensuring the perfect cure, and add a few choice, natural flavours whilst still leaving the meat at centre stage.

Aging

Once our products are fermented and we are happy with the result, it is time for them to go into the ageing room for around 3 months to slowly mature. During this period we carefully control the temperature and humidity to make sure our products come out perfect every time.

Harvesting

At the end of the process, we are left with a unique product: high in texture, with a developed, sophisticated and perfectly seasoned flavour. We slice the charcuterie to the perfect thickness and carefully package it in fully recyclable sleeves.