All of our charcuterie comes from our friends at The Real Cure at Hartgrove Farm, near Shaftesbury in Dorset. The Real Cure use locally sourced, free range heritage breed pork and wild Dorset deer and have received multiple awards from Taste of the West, Great Taste Awards and the British Charcuterie Awards. The Real Cure use traditional curing, smoking and air-drying processes to create a wonderful range of venison and pork salamis, and air-dried ham.
All our charcuterie comes from James Smart at the The Real Cure who produce unique multi-award winning charcuterie using wild British deer and native breed pork.
James believes that the highest standards of animal welfare produce the best tasting charcuterie, which means wild deer, free range pork and locally sourced ingredients. The Real Cure handcraft their entire range, using processes such as smoking, curing, fermenting and air drying to produce small batches and truly stunning flavours.
The deer used enjoy a varied and natural diet and are specifically sourced from across the Dorset countryside. The venison salamis are not overly ‘gamey’ as they are from deer that are hung for no more than a week.
The Real Cure use free-range, native breed pigs which produce beautifully dark marbled meat with just the right proportion of fat. Use as an antipasti, or try the venison chorizo and pepperoni on pizza, in stews or grilled and roasted in seafood dishes.
The Real Cure is based in the heart of the North Dorset countryside at Hartgrove Farm where they also run regular curing and smoking courses. The Real Cure range has recently been awarded 5 Great Taste Awards and 2 Taste of The West Award.
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