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 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 beef charcuterie is from Highlanders and Black Galloway cattle from the pastures of Downfield Farm in Fife, Scotland, where custodians Bob and Jane Prentice slowly rear their herd on grass, kale and silage.

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 eighteen months, taking the length and depth of flavour into another league of charcuterie gastronomy. In the Capicola, the Highland and Galloway breeds give a lean but rich texture and a flavour profile similar to that of really well aged cheese.

Pork charcuterie

Charcuterie Meats
Fowlescombe Mangalitsa Lonza

Bring joy to a charcuterie board.

Charcuterie Meats
Fowlescombe Mangalitsa Pancetta

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

Cow and Calf in a Field
Fowlescombe Mangalitsa 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 Mangalitsa Guanciale

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

Beef charcuterie

Frankfurter Hot Dogs
Beef Bresaola – Highland Cattle

Add to your charcuterie board, or serve with roquette, olive oil and parmesan.

Charcuterie Meats
Beef Bresaola – Black Galloway

Add to your charcuterie board, or serve with roquette, olive oil and parmesan.

Cow and Calf in a Field
Beef Capicola – Highland Cattle

Bringing joy to a charcuterie board

Cow and Calf in a Field
Beef Capicola – Black Galloway

Strong, long lasting and unforgettable taste. Amazing on a charcuterie board

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