An interview with local farmer Naomi Bugg, who tells us just what makes her outdoor reared, native breed pigs so special.
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.
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...
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...
Blue Vinny & Fig Salami
Wild Venison Chorizo
Special guests to be announced!
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!
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).