Andy & James were been hobby charcutiers for several years. Andy grew up on a pig farm and James is a member of a small village cooperative of 6 families who raise livestock. Their daughters become best friends at the local primary school and it wasn’t long before they discovered that they shared passion for air drying meats and making salami. Over a pint of cider at a local lawn-mower race (this is Somerset!), the idea for a quality British Charcuterie business was conceived. Both of them have run their own food businesses for several years and could see an opportunity to develop a range of products that followed traditional Spanish, French and Italian methods but were adapted to the British market and capitalised on the rich food culture of the South West.

Within 6 months the first products were ready to try on family and friends and, with encouraging feedback, the first farmers markets were booked to test the product on the general public. The buzz around the stall at the first market was electric and the decision was made. Somerset Charcuterie was born.

Now in their 11th year the team are going through up to two tonnes of pork a week along with local wild venison, local free range duck, grass fed beef and lamb. Everything is handmade now, and will remain that way in order to preserve the artisan texture, flavours and look. They moved into their new production unit on the farm a couple of years ago but are now already looking to expand in order to meet the growing demand.

“We are committed to producing the best product with the best of Somerset ingredients wherever we can. We are regulars at many farmers markets and events across Somerset, Bristol and the South. Featuring in many delis, hotels, restaurants and gastro pubs. It has been a fantastic success story and we are very lucky to have a loyal fan base to whom we are very grateful. We are looking forward to developing new and exciting products, meeting like-minded meat lovers and expanding our business further. If you are interested in stocking our product or would like a tasting please get in touch.”

James & Andy