We’ve spent over a decade making charcuterie in Somerset, and we’re proud of the awards that have come our way, most recently Champion Charcuterie at the 2024 Taste of the West Awards. And many Great taste stars and Gold Taste of the West awards over the years.

Our craft starts with traditional Italian and Spanish methods. We’ve refined them for today and combined them with the flavours and rich food culture of the West Country, and we keep honing what we do in pursuit of excellence.

It starts with the animals. We work directly with farmers to rear free-range, traditional-breed pigs. Breed, diet, husbandry and environment all shape how they grow, and getting the size and fat level right is what makes our products. Our grass-fed beef, lamb, mutton, goat and duck all come from Somerset, as does our wild venison. Wherever we can, we use local ingredients too, such as cider and cheese from neighbouring farms.

We think Britain has one of the most creative food cultures in the world. With street food, festivals and farmers’ markets driving a grassroots revolution, it gets more exciting every year. We want to bring that same energy to British charcuterie. We’re not bound by tradition, so we mix old with new and continental with British to make bold, robust flavours that excite and intrigue.

Charcuterie making is a journey, and we’ve made it our life’s work.