Our charcuterie is recognised across the industry. In 2021 we’ve won the prestigious Best New Product Award 2020/21 from British Charcuterie Live, received a number of Taste of the West awards and are a finalist in the Soil Association’s Boom awards.

Our Head Charcutier is Graham Waddington. Graham has trained in across Europe and the UK and has been making charcuterie for nearly seventeen years in Britain. His salamis and specialist hams have won national food awards and sold to Michelin-Starred chefs.

Great charcuterie always starts with great meat. The highest quality meat is very often reared and produced in small quantities by specialist farmers who have a passion only for quality and no desire for quantity. Like a seasonal menu, our range changes frequently in accordance with what is ready on the farm and is at its best.

Our pork charcuterie is made from organically-certified Mangalitsa, Tamworth and Oxford Sandy and Black pigs from our own farm, Fowlescombe farm in South Devon. Fowlescombe pigs live happy lives in the woodlands, foraging and picking up plenty of wild plant foods.

Our organic beef charcuterie is from English Longhorn and Beef Shorthorn cattle, also from Fowlescombe. Here, our native-breed animals are slowly reared on pasture, with no cereal supplements.

Charcuterie for connoisseurs

Mangalitsa charcuterie is the charcuterie for connoisseurs. The melt-in-the-mouth meat and the healthy mono-unsaturated fats makes for some of the most distinctive cured meats available anywhere in the world. Delicate but with great length and depth of flavour, it provides theatre on a charcuterie board and adds sensational flavour to any dish when used in cooking.

Our beef charcuterie has been aged for a minimum of three months, taking the length and depth of flavour into another league of charcuterie gastronomy.

Our award-winning beef bresaola is made from meat from our own farm at Fowlescombe. It is long on flavour with herbal tones punctuating the sweet meat, and is naturally lean, dense with a tender bite. Our cattle are raised to organic standards and are grass-fed (and Pasture-for-Life certified), making this a sustainable alternative to Parma ham, proudly produced here in Devon.We also have available Beef and Smoked Garlic Salami, also made from organic, native-breed animals reared on our farm. Delicious.

Beef charcuterie

Fowlescombe Longhorn Beef Bresaola
Fowlescombe Longhorn Beef Bresaola

Grass fed, organic meat from our own farm. Lean, tender and sweet with long flavour.

Fowlescombe Beef and Smoked Garlic Salami
Fowlescombe Beef and Smoked Garlic Salami

Simply flavoured with smoked garlic, salt and pepper and a little organic pork fat for a soft, yielding texture

Pork charcuterie

Fowlescombe Pork and Fennel Salami
Fowlescombe Pork and Fennel Salami

British Charcuterie Live, Gold Award and Best New Product medal 2021.

Charcuterie Meats
Fowlescombe Farm Mangalistsa Lonza

Bring joy to a charcuterie board.

Charcuterie Meats
Fowlescombe Mangalistsa Pancetta

Use instead of bacon in many ways, or bring joy to a charcuterie board.

Cow and Calf in a Field
Fowlescombe Mangalistsa Capicola

A very close cousin, in taste, to any long-aged prosciutto ham. Add to any charcuterie platter.

Cow and Calf in a Field
Fowlescombe Mangalistsa Guanciale

A highly sought after charcuterie cut. Stronger flavour than pancetta but can used in similar ways.

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