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Salami Hanging

Our Story

The journey into preserving started back in 2013, our story began when we crafted preserves, chutneys and sauces. I was gifted a “make your own bacon kit”, followed the instructions and enjoyed the quality of the bacon. I did think I could do a better job with the raw ingredients so set about buying in all of the individual ingredients and gaining a copy of the now out of print “Maynard Davies – Secrets of a Bacon Curer”.¬†

At the start of the coronavirus pandemic I watched lots of footage on YouTube (mainly the Italian ones) and read all of the books on fermentation, dry curing, salumi and charcuterie. ¬†Needless to say that I think we all had a little more time on our hands whilst we tried to figure out what the rest of the year would bring. I’m not the sort of person that likes to sit around, so having understood many of the safety hurdles, it was time to experiment…

Golden Fork Award With Producer
Slicing Coppa wholesale catering charcuterie

Golden Fork Award

After a few great batches of whole muscle Coppa (pork loin) we decided to enter the Guild of Fine Foods ‘Great Taste Awards’. We were extremely surprised to not only be recognised with an award, but to have achieved a 3 Star Award. From over 14,000 entries only 218 were awarded a 3 Star Award. We were then short listed for a Golden Fork which in the food and drink industry is considered a Food Oscar! So from learning, experimenting and gauging feedback we went from ametuer to charcuterie business in just over a year.

Since getting the Golden Fork Award, I have personally up skilled by touring Tuscany and learning tips, tricks and some new skills from Italian Norcini (pig butchers). The exciting aspect is that not being bound to tradition we have some really interesting product ideas planned. Watch this space… Our Story continues!


Sourcing only the best quality meat and spices. Ideally from as locally as possible and ensuring the best possible flavour.

Tuscan Salami wholesale catering charcuterie

Why Cureights?

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

Chipotle Coppa On Board wholesale catering charcuterie

Perfect balance of taste and texture.

A really nice example of a Coppa - there is so much going on in this small slice of pork. Building heat and spices work together to bring on a very pleasant fire party in the mouth and throat. The pork flavours remain and aren't lost in the mix.

Great Taste Judges 2021 - Chipotle Coppa