We are very proud to have won so many prestigious awards over the years with recent Champion Charcuterie 2024 at the Taste of the West awards

At Somerset Charcuterie we have embraced traditional Italian and Spanish methods, modernised these practices while combining them with some of the fantastic flavours and rich food culture of the West Country. We now have over 10 years experience at the forefront of this fantastic industry where we are constantly honing our craft in pursuit of excellence.

We work directly with famers to rear our free range traditional breed pigs. Breed, diet, husbandry and environment are hugely important factors in rearing these amazing pigs to the right size and fat level for our products. Our local grass fed beef, lamb, mutton, goat, duck all come from Somerset. We also source Somerset wild venison.

We use as many local ingredients as possible such as our cider and cheeses from neighbouring farms.

We believe that the food culture in Britain is one of the most creative in the world and with the grass roots revolution in street food, festivals and farmers markets, it is becoming more exciting each year. We want to bring this innovation to the world of British Charcuterie with new flavours & ideas. Without the constraints of tradition, mixing the old with the new, and continental with British, to deliver bold, robust flavours that will excite and intrigue.

Charcuterie making is a journey and we have chosen to make this our life’s work.