‘Salumi’ is the Italian meaning of cured meat products, whilst ‘Charcuterie’ is the French version it translates into ‘cooked flesh’ however, both are referring to the curing and preservation of whole cuts of meat to salami and sausages.

The name simply means to curate, however it also means to cure and outlines the eight main primal cuts of a pig, the seven listed plus the eighth one being leftovers made into salami.

1. Jowl 2. Coppa 3. Spalla 4. Lardo 5. Lonza 6. Pancetta 7. Prosciutto 8. Salami​

In order for the supermarkets to sell you charcuterie, they need to have lots made, mass made in factories with pork that is not as good quality as ours. Every part of the process means that having a locally sourced and locally made product gives the product a higher price point. 

Very little food miles exist, the food for the pigs is in a field within a mile from the pig farm, the pig farm is only a few miles from the abattoir and our premises are only a few more miles away, you guessed it, we then sell to local businesses meaning it’s all a local product. 

Good produce isn’t cheap, to make a couple of dozen fresh salami takes a few hours, all of which has to be factored into the price.

First ask yourself what you believe “artisan” to mean? If you believe artisan is handmade by someone that has trained in the craft they work in and the tasks carried out are predominately done by hand and in small quantities, then yes, we are artisan. The food and drink industry needs a shake up as most consumers don’t know they are being lied to from so many “artisan producers” which are actually ‘manufacturers’, no experts getting any hands on, a warehouse full of machinery at best.

Yes we do, we believe the use of them gives the product the required  deep colours making our products look appetising as well making them safer to eat than it would be not using them.

We’re more than happy to discus our views on the use of them at any point in time. It is worth noting that some companies that say they don’t use them but use natural sources of nitrates from spinach or celery are likely giving you more nitrates in their products as the level of control using this method has far less accuracy and control. Using a process like this allows them say they’re nitrate free! 

We predominantly use meat from Warwickshire, at this point in time we are trying to source pigs that are from local farms and high welfare animals. We have so far had great quality pork from Lordswood Pedigree Livestock and Ram Hall Dairy aka Berkswell Cheese.