British Charcuterie from our own woodland reared pigs. Trained in Tuscany by the salami masters
We are sorry to announce that we have hung up our aprons and ceased to produce our products. It was a magical journey, we shared tears of joy and toil, and in particular we enjoyed being one of the early starters in the resurgence of British Charcuterie.
The work of our pigs was largely complete in the Wyre Forest, and we feel that it is time to move into new areas of life. The industry is really spreading its wings and we wish all the best to all the wonderful producers out there. Thank you to all of our customers who were so loyal for so long.