all cured meat

Perfect for sharing

GIFTING

Based near Shaftesbury in North Dorset, The Real Cure uses traditional processes including curing, fermenting, smoking and air drying to create our Great Taste Award winning salami, chorizo and air dried hams.

We carefully source free range and wild British meat and work directly with suppliers. Our supply chain is fully traceable and we are meticulous about using the best quality, high welfare, British meat to produce our charcuterie.

Our highly skilled team of charcuteriers combine innovative and traditional techniques including cold smoking, curing and fermenting, before air drying in a custom ageing rooms.

We’ve been awarded Great Taste stars on every one of our products, including our Dorset Chorizo Picante, Blue Vinny & Fig Salami, Fennel & White Pepper, Dorset Nduja, Wild Venison Pepperoni, Venison Chorizo, and Sloe & Garlic Venison Salami to name a few. Here are some of our award-winning products that you can order now for home delivery.

DORSET BLUE VINNY & FIG SALAMI 25% off for a limited time

This award winning free range pork salami is made with the renowned local farmhouse blue cheese, Dorset Blue Vinny. Combine with sweet figs to balance the flavour.

25% off, RRP £7.00, Now £5.25

‘CLT’ SANDWICH - CHARCUTERIE LETTUCE & TOMATO

We made a homemade hazel spit from our hedgerows at the farm and set about cooking a campfire style leg of lamb.

Pricked and stuffed with our award-winning Pink Peppercorn and Cider Salami.

WILD VENISON PEPPERONI

Smoky with a hit of heat, the caraway seeds give a subtle aniseed flavour to finish. Made using wild British venison, this pepperoni is smoked over oak for 3 days before being air dried. The perfect addition to a charcuterie board and equally delicious used in recipes or topped on pizza.

Established in 2014 by James Smart, The Real Cure are pioneers of the British charcuterie movement. Our bespoke processes have been refined over many years, enabling us to create consistently outstanding British charcuterie.

Our salami, chorizo and air dried hams are made using traditional artisan processes of smoking, fermenting, curing and air drying. Our drying chambers contain a uniquely curated blend of natural moulds which add unrivaled depth of flavour during the ageing process(think cheese!).

We ensure everything we use is responsibly sourced, which means wild deer and free range pork as well as locally sourced ingredients and suppliers where possible - such as local Dorset cider and cheese.

Learn how to make traditional charcuterie at our acclaimed one day charcuterie courses, or gift an experience.

Whether you’ve always wanted to make your own chorizo or even bacon, our hands on one day charcuterie course will give you the confidence and know-how to cure meat at home.

You’ll also take home goodies to tuck in to as well.