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

Meat is the most important ingredient in charcuterie. 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.

We source grass fed Aberdeen Angus beef from Jurassic Coast Farm in Dorset to produce our Bresaola.

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