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The Best Local Ingredients
Feb
From the start, we’ve always been strong believers that without the best ingredients, you can’t create top quality, award-winning charcuterie. That’s why, from field to fork, every step of our process is small-scale and local. We plan to keep it this way, as we think you can really taste it in our products.
Our pigs
All our pigs are traditional breeds and free range by small-scale farmers and smallholders who we’ve worked closely with over the years.
The pigs are grown to be much larger than most animals in the UK which results in a better quality of fat, deeper flavour and higher degree of marbling, all essentials for charcuterie.
We have absolutely no doubt that their breed, diet, habitat, quality and length of life is directly connected to the quality of the meat we use for our charcuterie – some of our products only require sea salt along with maturing duration to produce, so the highest quality meat is absolutely essential.
High-welfare is also crucial for us and we love nothing more than visiting the farms to see the pigs rooting around in the fields, enjoying windfall apples, herbs and all the insects and plants they can find!
Other meats
In addition to pork, we also produce charcuterie with beef, mutton and free range duck.
Our grass fed traditional breed beef is sourced exclusively from Somerset, our mutton is Somerset pasture grazed Somerset and the free range ducks also come from Somerset.
Other ingredients
It’s not just meat that’s needed for our artisan charcuterie, we also use local Somerset cheeses, ciders and home-grown herbs to create our unique flavours.
We love trying out new combinations and are always on the look out for new local ingredients to trial.
