We use SUSTAINABLE AND locally sourced PRODUCE to create exceptional british charcuterie in the heart of dorset
Based near Shaftesbury in North Dorset, The Real Cure use traditional processes including curing, smoking and air drying to create our range of salami, chorizo and air dried hams.
Our pigs are free range, outdoor reared native breeds including Gloucester Old Spots and we use wild deer from across Dorset to produce our British charcuterie.
Established in 2014 by James Smart, find out how we make our award-winning range of British Charcuterie.
Calling London friends! If you’re the kind of person who’d like the freshest, most delicious and genuinely responsi… https://t.co/udLHcPq81S
See you this weekend for wild Dorset venison burgers and artisan British charcuterie christchurchfoodfestival 11th… https://t.co/WXn0ftbd9V
One of our less happy moments of 2019 so far - the Telegraph's review of our new Pink Peppercorn & Purbeck Cider Sa… https://t.co/oUu96xkeK6