Cobble Lane Cured was started to make fermented and air-dried products using British meat, drawing on the experience and skills two of their founders had developed over years in the butchery trade. Having worked under some of Europe’s greatest charcutiers in Italy, Germany and Poland, the team brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
CLC began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumieri throughout Sardinia and Sicily.
CLC source their meat from Britain’s very best farmers who care about animal welfare as much as they do. We visit every farm we source from. And they always look for innovative thinking around food supply and sustainability.
They taste and refine their recipes before tasting and refining them again to ensure their own unique processes brings out the best of their British meat.
Their master butcher then produces in small batches, not hurrying the process or using any chemicals to accelerate, stabilise or artificially enhance our products. CLC are all about using traditional methods rather than taking shortcuts
Check out Cobble Lane Cured on the Foodchain App today!