– BRITISH CHARCUTERIE MADE IN Dorset –

Great British Charcuterie made from Free Range, Wild and Grass Fed Meat

The Real Cure USEs TRADITIONAL CURING, Fermenting, AIR DRYING & SMOKING techniques TO MAKE EXCEPTIONAL BRITISH CHARCUTERIE

Based at Hartgrove Farm in Dorset, 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.

– SUSTAINABLE Is Best –

We are passionate about using locally sourced ingredients & high welfare meat

Responsible sourcing make the best tasting Charcuterie

Meat is the most important ingredient in charcuterie which is provenance and welfare is extremely important to us. We make our award-winning range of cured meats using free range British pigs and sustainably sourced wild venison. The pigs we use produce wonderfully marbled meat with just the right amount of fat making them ideal for British charcuterie.

The wild venison we use for our Venison Salami, Chorizo and Venison Pepperoni has grazed on a varied and natural diet and is specifically sourced from across the British countryside, making it some of leanest, and in our opinion, tastiest meat about.

Gluten free

All of our products are gluten free and contain no allergens such as nuts, celery or mustard.

Dairy / Lactose Free*

All products are lactose and dairy free, *aside from our Dorset Blue Vinny & Fig Salami, which contains cheese.

Minimal additives

You can’t cure meat without salt, but we believe in letting the natural flavours shine through.

– Keeping It Real –

Award Winning charcuterie

Fantastic cured meats that pass the critics’ taste tests

Established in 2014 by James Smart and Lucy Smart, The Real Cure is proud to have received multiple awards from Taste of the West, Great Taste Awards and the British Charcuterie Awards for products including Wild Venison Chorizo, Dorset Nduja, Hartgrove Coppa, Dorset Blue Vinny & Fig Salami, Wild Venison Sloe & Garlic Salami and Wild Venison Pepperoni. Choose from our award-winning range and create incredible cheese and charcuterie sharing boards, showstopping recipes or simply enjoy a few slices with a glass of wine.

3 Star Great Taste Award Winner

Hartgrove Coppa

2 Star Great Taste Award Winners

1 Star Great Taste Award Winners

Taste of the West Silver Award Winners

Affiliations

As a rural employer, we’re proud to have secured in 2019 with European Agricultural Fund for Rural Development for Project “The Real Cure Expansion 2.0” to develop and improve drying chambers and production unit.

– Our Story –

ABout The Real Cure

Back in 2014, The Real Cure was started by our founder and head charcutier James Smart, with a passion for sustainable British meat and a single fridge in his father’s old workshop on the family farm. Today, we are a multi-award-winning charcuterie business, selling direct to consumers through our online charcuterie shop, as well as through a network of trusted trade partners.

Although we have outgrown the original workshop - we have now expanded our processing room, drying room as well as storage and packing facilities here at Hartgrove Farm - our passion for artisanal handmade products has not faded away. We still process our entire range in small batches, using traditional processes and the finest high welfare meat sourced from across the Dorset countryside.

We hope you enjoy our great British charcuterie.