We source our produce from the best locally produced meat around and are proud to be working with some fantastic local farmers.

The cured meats are made to James’ original recipes and methods handed down from his family. James has devoted a lot of time and has travelled extensively through France and Italy to research different methods and flavours.

This passion ensures that the curing process is constantly adapting and evolving to deliver the most delicious cured meats imaginable.


All the pigs we use come from within the Hampshire border and New Forest from small holdings and responsible free range farms.

We specialise in using the smaller pedigree breads of pig. This gives us a slender muscle to work with, which gives excellent results for charcuterie production.

TheĀ beef which we use for the Breasola is sourced from Pennington farm.

We are currently the only UKĀ curing company to produce charcuterie from the New Forest wild boars reared by farmer Jamie Burgess.