WE USE THE FINEST INGREDIENTS TO MAKE AWARD-WINNING CHARCUTERIE AT HARTGROVE FARM IN DORSET

Based near Shaftesbury in North Dorset, The Real Cure makes award-winning British charcuterie using time honoured curing, fermenting, smoking and dry ageing techniques. From salami and chorizo to air dried hams and nduja, every product is crafted at Hartgrove Farm using high quality ingredients with provenance.

We exclusively use high-welfare and wild British meat, sourced from fully traceable supply chains, ensuring integrity from field to finished product.

Our skilled team of charcutiers combine traditional methods with considered innovation, including cold smoking and slow maturation in bespoke ageing rooms. The result is charcuterie defined by depth of flavour, authenticity and provenance, values that remain at the heart of everything we do.

Lucy Smart The Real Cure charcuterie hamper
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Proudly family run and firmly rooted in Dorset

HOW IT ALL BEGAN

Proudly family run and firmly rooted in Dorset, The Real Cure began at Hartgrove Farm with a simple ambition; to produce exceptional British charcuterie.

Founders James and Lucy returned to Dorset in 2014 after several years living and working in London. James’ interest in curing meat developed during ecological survey work in the Scottish Highlands where he gained a deep appreciation for wild British venison.

Since then, The Real Cure has grown from a single converted workshop on James' family's dairy farm, to a passionate group of 12 skilled charcutiers, establishing itself as one of the UK’s leading independent charcuterie producers.

Our processes have been refined over many years, allowing us to produce consistently outstanding charcuterie. Within our custom ageing rooms, a carefully curated blend of natural moulds develops slowly over time, adding depth and complexity of flavour during the maturing process.

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Cured with Care

QUALITY, PROVENANCE & EXPERTISE

We’re proud to celebrate the incredible produce on our doorstep, enabling us to source many ingredients locally, including Dorset Blue Vinny cheese, Isle of Purbeck Cider and Black Garlic from the Isle of Wight Garlic Farm.

Our highly skilled team combine traditional craft with innovative techniques, from curing and cold smoking, to fermenting and air drying and aging.

Handcrafted Charcuterie

Handcrafted Charcuterie

Interested in how me make our charcuterie? Discover more of the technical side here.

High Welfare British Meat

High Welfare British Meat

We source only sustainably reared and wild British meat with fully traceable provenance.

The Ultimate Cure - Charcuterie Feasting Hamper

Award Winning Flavour

Recognised with over 15 Great Taste Awards for exceptional quality and taste.

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INGREDIENTS

SOURCING

PORK

Our high welfare pork is sourced from carefully selected British farms that meet our exacting criteria.

VENISON

Wild British venison is among the leanest and most sustainable meats available, recognised for its rich flavour and quality.

BEEF

Our beef is carefully chosen to give our Dorset Bresaola its signature marbling and depth of flavour.

MUTTON

We use British mutton, chosen for its exceptional flavour and sustainable provenance.

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AWARD-WINNING BRITISH CHARCUTERIE

SUSTAINABILITY & AWARDS

  • Best Brand Charcuterie Guild of Fine Food 2025-2026
  • Great Taste Award winning range
  • Fully recyclable packaging
  • SALSA – Safe & Local Supplier Approval