We’re an award-winning charcuterie producer and smokery based at Fowlescombe Farm

We set up in 2020 to produce the finest charcuterie and smoked meat products, initially using meat from our own farm.  Over time we’ve expanded our business, extending our product range to use meat from other farms that share our values, and in 2024 merging with Tempus Foods, a British charcuterie company established by chefs.

Our team of incredibly talented makers are passionate, knowledgeable and immensely proud of our Devon heritage.  Each of our products is unique and represents our ideals of flavour and technique.

Our passion is making ‘clean’ meat products, minimising artificial preservatives or, where possible, avoiding them altogether. We have become famous for our gourmet frankfurters made from finely chopped British beef or pork (absolutely nothing artificial), and for our salamis and sliced charcuterie products with simple flavourings chosen to complement but not overpower the texture and flavour of our outstanding meat.

All our products are free of allergens.

We are part of a growing network of farmers committed to regenerative farming practices, which means leaving the land in a better state than we found it.

Regenerative farming prioritises soil health and grass quality over speed.  Unlike in an intensive farming system, the animals we use grow slowly and naturally and their grazing is carefully managed to protect the soil and all the life within it.  This produces meat that tastes better and is heathier to eat, with better fat profiles and rich in antioxidants.

Read more about our approach to regenerative farming.

Today we operate from a converted grain barn on our farm in Devon and from a second site near Heathrow.

We make our products by hand, using traditional methods, but we also have the skilled team and the state-of-the-art equipment needed to achieve the high standards of product quality and consistency that our customers require.