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. 

If you missed the step by step guide to our Dorset Blue Vinny & Fig Salami, or were inspired by the demo, make sure you book into one of our one day charcuterie courses taking place this Autumn and early 2018. Watch this space!

In an interview with show sponsor Harts of Stur, here's what James had to say about what inspired him to start his British charcuterie movement...

british charcuterie course


Introducing James Smart

James Smart is co-founder and chief charcutier at The Real Cure based near Shaftesbury in Dorset. The Real Cure combine a selection of herbs and spices with Venison and Pork sourced within the UK to make a selection of delicious Salami, Chorizo and Charcuterie. Their range of products also include local fresh farmed trout smoked to perfection or served as delicious Pate.


Tell us who or what inspired you to start The Real Cure?

I was inspired to start The Real Cure as I have always had a passion for food and especially traditional processes. When I was younger I spent a day looking around a French Charcutier’s premises. I became fascinated with the process, it almost seemed like magic. By the addition of salt, smoke and time you can make a raw piece of meat safe to eat and far more delicious than it was in its original form. Our venison range was inspired by my time spent on a Scottish estate working as an Ecologist. This is where I became convinced that wild Venison is by far the most ethical and best meat money can buy.

What are you most looking forward to seeing or doing at the Cheese festival?

I am really looking forward to meeting and talking to all the artisan cheese producers. There are many similarities between making charcuterie and cheese. It is no coincidence that they complement each other so well.

What is your favourite Cheese?

My favourite cheese is the local Dorset Blue Vinny, that takes a lot of beating. We produce a Dorset Blue Vinny and Fig Salami from this great cheese.


What would be your food heaven and what would be your food hell?

My food heaven is a big bowl of moules-frites, in a restaurant called ‘La Cale’ right on the beach in Normandy France. My food hell is sesame snaps based upon a childhood memory and travel sickness, Don’t ask!!