What's it all about?
WHY BRITISH CHARCUTERIE?
British meat is exceptional and has become the envy of the world. We have higher welfare standards than many of our neighbours, and a rich, diverse stock of breeds, plus our farming environment with its extensive grass-based grazing systems; and this makes for a fairer and tastier end product. Every animal can be traced to its mother and place of birth with the cattle passport system. And from a food miles perspective, the distance between each farm to your plate is smaller than with imported beef. This means fresher meat and less of a carbon footprint. Also British meat supports British farmers, which helps our economy and helps keep the countryside how it looks today.
HOW WE WORK?
Everything we do is about taste, quality and welfare. Firstly, we source our meat from Britain’s very best farmers who care about animal welfare as much as we do. We always look for innovative thinking around food supply and sustainability. We primarily source retired breading pigs for our pork supply. This provides us with much larger animals, of 150kg+, with an intense flavour, an amazing fat to meat ratio and is perfect for charcuterie. Above all, it utilises a meat which is seen as a by-product of the pork farming industry, and would otherwise be sent overseas to be used for other markets! We also have and abundance of high quality grass-fed beef in the UK, much to the envy of Europe, which is perfect for our bresaola and beef salami We taste and refine our recipes before finalising and refining them again to ensure our own unique processes bring out the best of our British meat. Our master butcher then produces in small batches, not hurrying the process or using any chemicals to accelerate, stabilise or artificially enhance our products. We are all about using traditional methods rather than taking shortcuts!
We care about the environment and always try our best to limit our footprint. For instance, we only use British meat in our products: pork and beef from traditional British breeds, such as Yorkshire mangalitza and British wagyu, and lamb and goats, so that means we directly reduce the food mileage. We work closely with our suppliers, and try to be a good customer for them by taking, as far as possible, the cuts such as leaf fat, jowls and sows, that aren’t bought by their other customers and would otherwise go to waste or be sent overseas. Historically, the aim of curing meat was to slow spoilage, so by design, our industry has been helping reduce wastage for centuries. In terms of reducing our carbon footprint, we have taken this even further. We either sell offcuts to chefs at restaurants to use for stews or soup bases or croquettes, or whatever takes their fancy.