Often, great things start unexpectedly.

Rare & Pasture came about following a chance meeting between Graham and Ruth Waddington, who had been making charcuterie-making for 20 years, and Andrew and Alex Owens, who had recently bought Fowlescombe farm, a regenerative and organic farm in South Devon.

Graham and Ruth had outgrown their premises in Monmouthshire and were looking for a move to pastures new – and where better than sunny Devon. Andrew and Alex, both foodies and both really into field to fork eating, were looking to use the meat from their farm to create something amazing.

After two busy years, Rare & Pasture now has a new home in a converted grain barn on the farm at Fowlescombe. Still make great-tasting products as Graham has always done, by hand and using traditional methods, but now with modern facilities and a much larger space for the team to work in.

Our passion is making ‘clean’ meat products, avoiding artificial preservatives wherever possible. We have become famous for our gourmet frankfurter-style sausages made from finely chopped organic British beef or pork (absolutely nothing artificial) and for our organic salamis and sliced charcuterie products.

We are proud of a new collaboration with Michelin-Starred Chef Brett Graham (of the Ledbury in London) to develop our Black Foot charcuterie range. We use pork from Brett’s Iberian pigs - the same breed that’s famous in Spain for Jamon Iberico products. The pigs are raised at Whitley Manor Farm in Shropshire using the combined principles of soil health maintenance, no soy-forage feeding, outdoor rearing and sustainable land management. The charcuterie produced at R& P from this pork is carefully matured to create truly outstanding and unique products which respect the quality of the meat.

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