– BRITISH CHARCUTERIE MADE IN Dorset –

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

 

We make our award winning range of cured meats using the very best quality ingredients, high welfare native breed pigs and wild venison from Dorset.

Our salami, chorizo and air dried hams are made using traditional artisan processes of smoking, curing and air drying.

 

– SUSTAINABLE Is Best –

We are passionate about using locally sourced, high welfare and native breed animals

 

We ensure everything we use is responsibly sourced, which means wild deer, free range heritage breed pork and locally sourced ingredients.

The free range native breed pigs we use are reared within 10 miles of Hartgrove Farm by farmer Naomi Bugg.

The deer we use enjoy a varied and natural diet and is specifically sourced from across the Dorset countryside, making it some of leanest, and in our opinion, tastiest meat about.

 

 

– Keeping It Real –

our british charcuterie

 

Since James started the business in 2014, 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, Hartgrove Coppa, Dorset Blue Vinny & Fig Salami, Wild Venison Sloe & Garlic Salami and Wild Venison Pepperoni.

wild VENISON:

- Wild Venison Sloe & Garlic Salami (2 Star Great Taste Award, 2016, Silver Taste of the West Award, 2016) -

- Oak Smoked Wild Venison Chorizo (1 Star Great Taste Award, 2016) -

- Oak Smoked Wild Venison Pepperoni (1 Star Great Taste Award, 2017)-

- Wild Venison Burgers -

heritage breed PORK:

- Hartgrove Coppa (3 Star Great Taste Award, 2018 -

- Dorset Blue Vinny & Fig Salami (2 Star Great Taste Award, 2018)-

- Dorset Chorizo Picante (2 Star Great Taste Award, 2017)-

- White Pepper & Fennel Salami -

- Dry Cured Oak Smoked Bacon -

TROUT:

- Cold Smoked Piddle Trout (Silver Taste of the West Award, 2016) -