British by Nature
BRITISH CHARCUTERIE
We build our products on principles that matter. Regenerative farming, traditional craft, and honest ingredients define everything we do.
Responsible farming
We source from British farms that manage land and livestock with care. Systems vary, but the focus is consistent: better soil, well-handled animals and long-term thinking. It is a practical approach to farming that prioritises outcomes.
Natural ingredients
We keep ingredients simple and clearly defined. No artificial additives, emulsifiers or unnecessary inputs. Just seasoning, smoke and time, used carefully to support the raw material rather than change it. What you taste comes from the meat, not the process.
Industries-leading facilities
Our operations are designed to handle meat with precision and consistency at scale. From intake through to finished product, every stage is managed with control and attention to detail, ensuring products are delivered as intended, every time.
Raised and Made in Britain
British sourcing and production sit at the core of the business. It gives us visibility, accountability and control, from farm through to finished product. This is how we maintain standards as we grow - we never lose sight of where the product starts.
Our process
Rooted in Flavour
Rare & Pasture began at Fowlescombe Farm in Devon with a clear objective. Build a British charcuterie business rooted in strong farm relationships, sustainable farming methods and a better raw material, where the quality of the meat defines the final product.
From the outset, the focus has been on working directly with British farms, understanding how animals are raised and how land is managed, and carrying that through into what we make.
Since 2020, the business has grown beyond its own herd, working with a wider group of British farms that meet our standards for how animals are raised and how land is managed. In 2024, the business merged with Tempus, bringing together shared experience from farming, butchery and chef-led charcuterie.
Our team works across butchery and curing with a clear understanding of the raw material. The approach is direct. Well sourced meat, simple ingredients and established methods.
Salt, smoke and time do the work.
The range includes frankfurters made from British beef and pork, alongside salamis and sliced charcuterie. Products are developed to deliver depth of flavour and texture, without relying on unnecessary additives or heavy processing.
This sits within a broader commitment to building a stronger British supply chain. We work with farms operating at different stages of regenerative practice and long-term improvement, with a focus on soil, grazing and animal management.
The outcome is straightforward. Better meat, handled carefully, producing charcuterie that delivers where it matters.
Taste is our proof
Meat from animals raised on diverse pasture develops depth of flavour, better texture and more consistent quality.
This is carried through in how we cure and prepare our products, allowing the raw material to speak for itself.
