Great Taste Award Wins 2018!

We're excited to announce that our Hartgrove Coppa, Dorset Blue Vinny & Fig Salami and Dorset Speck scoop up 7 stars between them at this year's Great Taste Awards. We even had a little mention in the The Times.

Firstly, Hartgrove Coppa has picked up the highest accolade awarded by the Guild of Fine Food's panel of judges, made up of industry experts, chefs and culinary insiders.

This air dried pork neck fillet is cured in a delicate mix of crushed bay leaves, black pepper and salt and matured for 12 weeks. Use in place of parma ham on a charcuterie board or wrap round asparagus spears or pickles...
Available in 55g or 200g sliced packs.

Dorset Blue Vinny & Fig
One of our signature pork salamis, Dorset Blue Vinny & Fig, made using the traditional Dorset farmhouse cheese, has been awarded 2 stars.

“What a fantastic description, the creamy Blue Vinny works so well and is balanced perfectly. The fig is spot on and not too sweet”, Great Taste judging panel.

Finally a recent addition to the range, Dorset Speck, our Tyrolean style smoked ham, has also picked up 2 stars so watch this space...!

The Real Cure launches curing & smoking courses for 2018

Whether you rear your own animals or just want the pleasure of frying your own bacon, our practical one-day charcuterie course will give you the confidence and know-how to create truly delicious and safe cured meats at home. 

Led by The Real Cure's award-winning Head Charcutier and company founder James Smart, you will learn the key techniques of curing, fermenting and smoking, with plenty to taste and try along the way.

Taking place at Tisbury Cookery Studios, the day begins with Real Cure bacon rolls (of course) and coffee and includes a lunch of charcuterie (what else?!), local cheese and antipasti. You'll also take home your very own cured bacon and trout plus we'll post your chorizo to you 6 weeks later. 

Click here to check out our latest course dates, or order one of our course vouchers as a special and unique gift.

Find out more and book your space »

Company founder James demos his salami skills at Cheese Festival

Company founder James demos his salami skills at Cheese Festival

Company founder James treated festival goers to a special salami demo at this year's Cheese Festival in Sturminster Newton. Audience members at the Mousetrap Theatre learnt how The Real Cure uses age old techniques such as smoking and curing to create our award winning British charcuterie including salamis, chorizos and air dried hams. 

Great Taste 2017 Awards Announced...

And the results are in....We've been awarded Great Taste Stars across 3 different products in the 2017 Great Taste Awards! 🎉🎖️🙌

Dorset Chorizo Picante and Wild Venison Pepperoni both scooped up 1 star apiece with our Cold Smoked Piddle Trout taking the 2 star crown. Here's some of what they had to say...

"Stunning colour. Caramel tones from the muscovado, beautifully balanced. A treat. Delicate smoke, well judged, a fine product." Cold Smoked Piddle Trout

These products now join our other Great Taste Award winning British charcuterie including Sloe & Garlic Venison Salami and our Venison Chorizo. Incredibly proud of everyone who's been involved in The Real Cure over the last 3 years and a massive thank you to our customers, friends and supporters.

Follow the link for the full write up...

https://greattasteawards.co.uk/2017-winners/ 

The Real Cure's Camp Bestival 2017 food line up!

Excited to announce we've been added to the Dorset food line up at Camp Bestival this year! Find us in the Farmers Market zone, where we'll be serving British charcuterie sharing boards with fresh bread, pickles and antipasti.

The line up so far...

Dorset Coppa

Blue Vinny & Fig Salami

Wild Venison Chorizo

Special guests to be announced!

 

The secrets of our food: we are what we eat

If, like us, you find it hard to let a food documentary pass you by, you might be interested in The Secrets of Your Food on BBC Two. The documentary explores why we eat what we eat, and what effect it has on our bodies. With more choice than ever when it comes to food, it provides some interesting results of eating red meat among a host of other traditional diet staples, like bread, milk and grains.

Well worth a watch...

http://www.bbc.co.uk/iplayer/episode/b08gj545/the-secrets-of-your-food-series-1-1-we-are-what-we-eat

What's that about Fortnums?

Thrilled to announce our range is now Keeping It Real on the shelves of iconic department store Fortnum & Mason.

Three of our wild venison products will now be available in store, including Great Taste Award winning Wild Venison Sloe & Garlic Salami, Taste of the West award winning Venison Chorizo and Venison Pepperoni.

Super happy as we'll also shortly be available on the wine bar menu as part of a charcuterie platter. We'll drink to that!

So it's official, we Taste Great...

Big news from Real Cure HQ here in sunny Dorset.

We’re pleased to announce that our Sloe & Garlic Salami and Wild Venison Chorizo now officially taste great. And that’s not just according to our mums, the judges at the Great Taste Awards think so too, so they decided to give us a few stars.

Following a blind tasting session last month, the judges, made up of industry experts and true food heads, awarded our Sloe & Garlic Salami two stars and Chorizo one star (don’t worry chorizo, your time will come in 2017).

As we’re planning to bask in this glory for as long as possible, here are some of our favourite comments from the judges.

When tasting the salami, judges commented on the “fresh garlic, lots of red wine depth and a gentle smoke at the end” adding that it was “well balanced and very moreish”. Made using a sweet, smoked paprika, judges noted that the chorizo had a “wonderful rich, smoky spicy background that delivered a great depth of flavour”.

In this flurry of glory, we forgot to mention we also scooped up three silver Taste of the West Awards for our Cold Smoked Trout, Wild Venison Burgers and Sloe & Garlic salami (there’s no stopping that guy).

 

Stockists and news for 2016

Happy New Year, Happy Leap Year, Happy Monday.

It’s been a busy start to the year with our third Point to Point coming up at Barbury Racecourse on Sunday 14th February, followed by the Snowdrop Festival on 21st February in Shaftesbury.  As well as charcuterie, we’ll be serving up our delicious street food including wild venison sausage ciabattas and wild venison burgers with homemade relish and pickles.

Now, it’s been brought to our attention (thanks Nicky) that we haven’t let you know the latest stockists of our charcuterie, smoked trout and wild venison sausages. Very pleased to say you can now order our range direct via Goldhill Organics and Virginia Hayward hampers online. In the next few weeks you’ll also be able to order direct from the very website but in the mean time, you can find our produce at the following farm shops and delis...

Ansty Farm Shop, Salisbury, Wiltshire

Olives Et Al Deli, Sturminster Newton, Dorset

Pythouse Kitchen Garden, Tisbury, Wiltshire

Ludwell Village Stores, Ludwell, Wiltshire

Swan’s Larder, Shaftesbury, Dorset