Year Round Up

As the seasons begin to turn and we start looking ahead to the festivities of winter, we’ve taken a moment to pause and look back at what has been a wonderfully full and rewarding year here at The Real Cure. 

This year we’ve had the pleasure of welcoming another hundred or so new faces onto our charcuterie courses – an incredible milestone that reminds us just how many people want to get hands-on with traditional British curing. It has been a joy to share our craft with so many curious cooks, food lovers, and budding charcutiers, all eager to roll up their sleeves and learn. 

Out on the road, we’ve met hundreds more of you at the markets and food festivals we attend throughout the year. From the bustle and charm of Sturminster Newton Cheese Festival, to the picturesque setting of Athelhampton Food Festival, to the wonderful crowds of Wells Food Festival, it’s always a highlight for us to step out of the curing room and talk to people who love good food as much as we do. Seeing familiar faces return year after year, and welcoming those discovering us for the first time, is something we never take for granted. 

We’ve also been busy visiting as many of the brilliant stores and farm shops as we can that proudly stock our range, hosting tastings and chatting with customers right where they shop. There’s nothing quite like watching someone try one of our salamis for the first time. 

A big moment for us this spring was exhibiting at the Farm Shop & Deli Show for the very first time. It was a fantastic few days spent amongst fellow producers, retailers, chefs, and buyers – the sort of event that really shows how vibrant the UK’s independent food scene is. We came away inspired, energised, and with plenty of exciting ideas brewing for the year ahead. 

Back in the curing room, we’ve been working hard to expand and refine the range. We’ve added a handful of new hampers to our gifting line-up, making it easier than ever to send a little Dorset flavour straight to someone’s doorstep. We also brought back a limited edition batch of our much-loved Port & Nutmeg Salami, a seasonal favourite that never stays on the shelves for long. 

Perhaps the most exciting launch of the year has been our one-of-a-kind Nduja Relish – a rich, deeply savoury and gently fiery spreadable relish made in true Real Cure style. Alongside that, we’ve continued to invest in convenience for our customers with the launch of our new retail sliced packs of Black Truffle Salami and Black Truffle Snacking Sticks, giving people even more ways to enjoy them at home, on the go, or on a grazing board. 

We were also incredibly proud to be recognised this year by The Guild of Fine Food’s Fine Food Digest as the Best Charcuterie Brand, a huge honour and a real testament to the care, craft and provenance that goes into everything we make. 

All in all, it’s been a year shaped by connection – with our customers, with fellow producers, and with the communities that celebrate craft food. We’re incredibly grateful for your continued support, and we can’t wait to share what’s coming next. 

Here’s to another year of great food, great people, and great British charcuterie.