Best British Charcuterie Producers

While the rolling hills of Emilia-Romagna or the sun-drenched fields of La Rioja might be the natural places that you think of when you hear the word “charcuterie” – and that’s no surprise considering the plethora of chorizo and salami that those regions produce – you’d be remiss not to, at the very least, give a thought to some of the wonderful cured meats and hams that are being made right on your doorstep here in good old blighty. Yes, the weather might not be as lush on this side of the channel but we’ve got some brilliant farmers and animals here and some rather talented charcutiers who know just what to do with that produce, too.

We’re always trying to source our ingredients as locally as possible here at Mob and it’s with great relief that I can tell you that there are some truly excellent British charcuterie producers who have been making everything from truffle-infused lardo to artisan air-dried hams and spreadable salamis for a good number of years now. This guide should help you learn a bit more about those innovative producers and what makes them so interesting.

“Tout est bon chez le cochon” is a well-known French phrase that roughly translates to mean that “every part of the pig is valuable” or “nothing goes to waste”. That nose-to-tail ethos – and respect and reverence for the whole animal, not just the choicest cuts – is exhibited by all of these British charcuterie producers and the vast array of pork, beef, and game products that they’ve got in their lovely online butcher’s windows. These are the people making the cured meats of your dreams. Or, at least, the cured meats of my dreams. And, yes, before you ask, I do dream of cured meats far too often.

Without further ado, here’s our guide to some of the best British charcuterie producers.

Cobble Lane Cured make dangerously addictive fermented and air-dried products using British meat. Expect pork, lamb, goat, and beef from traditional British breeds as well as thoroughbred Yorkshire Mangalitza and British wagyu. Sourcing from a small number of quality suppliers is a great start but its the intricate techniques and curing processes that Cobble Lane Cured applies to everything from their guanciale and ‘nduja to their droëwors and soppressata that puts them a cut above the rest of the pork pack. CLC’s saucisson is a prime example of a great piece of salumi – a sausage that doesn’t just honk with rich, animal flavour but hums with spices like nutmeg, ginger, mace, and white pepper. This is British charcuterie done right.

This family-owned artisan charcuterie producer in Rampisham, West Dorset has got an online shop that’s stuffed to the gills (or should that be the jowls?) with quality meat products. Whether you’re after an innovative Dorset soft spreadable salami (a British riff on Italian ventricina) or a lush lardo infused with English truffle oil, Capreolus Fine Foods have got just about every cured meat imaginable. Not only is their range pretty all-encompassing, but they also source locally bred and reared free-range meat wherever possible to ensure your pig, cow, sheep and game consumption is as ethical as possible. Keep an eye out for the New Forest Pannage Ham – it’s Britain’s answer to Jamón ibérico and very, very good.

Based out in the bucolic locale of Hartgrove Farm in Dorset, The Real Cure uses traditional and artisanal curing, air drying, and smoking techniques to make some truly exceptional (and truly British) charcuterie. The Real Cure makes all of its award-winning cured meats using free-range and sustainably-sourced animals, too. They source grass-fed Aberdeen Angus beef from the Jurassic Coast Farm to produce their bresaola and even the lean, wild venison they’ve got has come straight from grazing on the British countryside. The Real Cure’s salami, chorizo and air-dried hams are the real deal; cuts like the Dorset chorizo, wild venison salami and Hartgrove coppa are all essential to your next meat and cheese night.

Picture a pert selection of saucisson, salami, and chorizo all made, by hand, on a farm in Kent. That’s what you can get from Moons Green and, to be brutally honest, what more could you possibly want from life? How about a handful of Moons Green’s fêtedmeaty beer sticks for the road? Yeah, all right then. The expansive range of charcuterie on offer at Moons Green is enough to send the most ardent cured meat enthusiast into a “too much choice” tailspin. There’s kalamata olive saucisson, orange and fennel cured filetto, and fiery spreadable ‘nduja. But there’s also air-dried pancetta, coppa, and port and plum saucisson. And then there’s so much more on top of that. It’ll take a while for you to work your way through everything that Moons Green has to offer but it’ll be a worthy adventure, MOB.

Using only lovingly-raised British Heritage pork and as many indigenous, locally-grown, ingredients as they can get their hands on, Crown and Queue are proper Britsh charcuterie pioneers. Working with ethically-focused farms and only using high-welfare animals that have been raised sustainably, Crown and Queue’s genuine care for the meat they use can be tasted in all of the products they produce. We’re talking proper British ham – made in collaboration with Knight Farm and finished with burnt orange, rum and treacle glaze – that you will instigate a pork epiphany within the deepest recesses of your soul. Crown and Queue also boast a positive nose-to-tail ethos where what very little they don’t turn into delicious treats (like their deep and flavoursome brawn) are sent to a bio reclaimer to make renewable energy and fertiliser. There’s snout wrong with that.

Andrew Rogers of North by Sud Ouest exclusively uses high welfare free-range, slow-grown, local, rare breed, mature pigs and produces traditionally cured meats with a sustainable ethic. That’s what makes this Liverpudlian charcuterie one of the best in Britain. Having trained in the Pyrenées with Master Charcutier, Philippe Camdeborde, Rogers has brought a sense of Gallic flair to Liverpool with his immaculate charcuterie. North by Sud Ouest’s selection boxes are some of the best in the entire country and a great way to taste Rogers’ range of cured meats. Deep cuts like lardo, cotechino, and goula round off a worthy array of piggy bits. The accompanying video cook-a-longs are a sweet touch.

Brighton-based Rebel is run by a creative trio of cured meat musketeers who have a shared passion for high welfare, sustainable produce. Rebel have been making inspired charcuterie and smoking Salmon on the South East coast since 2020 and they’ve already created a bit of noise in the British charcuterie scene. Made from pigs that are reared on open fields in the Southdowns, products like ‘The Brighton Salami’ are richly scented with fennel and fragrant Tellicherry black peppercorns while the thinly-sliced coppa tells a subtle but assured tale of juniper and bay. This is charcuterie that’ll get your mother in a whirl, MOB.

Trealy Farm is an award-winning charcuterie from Monmouthshire and a pioneer of the Britsh cured meat scene. They’ve been using traditional artisan methods and the finest quality ingredients since 2004 and, today, produce a range of over forty different products that use ethically-sourced British meats. Trealy Farm has got sixteen different salamis and chorizos, fifteen unique whole muscle meat products, and an expansive cured range that includes an innovative (and spicy) melting chorizo that also can be used as a dipping oil. Not many do it better than Trealy Farm.

Deli Farm Charcuterie sits on the windswept hills between the north Cornish coast and Bodmin Moor, divvying out enough award-winning air-dried charcuterie to keep the whole of Cornwall fat and happy. The beef and lamb that Deli Farm uses are grass reared in the Westcountry, the duck is from a free-range supplier in Devon, and even the venison is wild and sourced from various West Country estates. Basically, Deli Farm has done their homework when it comes to sourcing, and the various different cuts of meats they produce allow for that provenance to shine through. Anyone for smoked lamb or duck prosciutto?

After some cured meat with a conscience? Rare & Pasture is an artisan, organic charcuterie and smoker that make top-notch smoked and cured meat products. Head charcutier Graham Waddington has trained all across Europe and the UK and has been making charcuterie for nearly seventeen years now. Most of the meat (whether it’s deployed in slices of Fowlescombe Mangalitsa lonza or Fowlescombe Longhorn beef bresaola) comes from owners Graham and Ruth Waddington’s own farm, Fowlescombe Farm, where the two raise organic, grass-fed rare and native breed animals using regenerative farming methods. The result of all that love and attention is an end-product that tastes richer and more authentic than any watered-down version you’d find at the supermarket.

Dhruv Baker and Tom Whitaker’s Tempus Foods is one of the best British charcuterie purveyors in the entire country. That’s indisputable. The two butcher, cure, ferment and age their charcuterie (making sure to only use ex-breeding sows and ex-dairy beef) before finishing them for up to a year in a custom-built ageing room. Everything Tempus Foods produce is the bee’s knees but the achari spiced salami is next-level bonkers, MOB. It might just be the best salami I’ve ever tasted. The spice mix on that sausage – which thrums with a delicate blend of fennel seed, mace, Talicherry black pepper, and fenugreek – is based on an acient Indian recipe for pickling. It’s totally unique and an excellent example of how Tempus Foods are a step ahead of the game.

Beal's Farm is your one-stop-shop for Mangalitsa charcuterie. All of Beal’s Farm’s air-dried meats and classic salamis and chorizos are produced from the farm’s very own herd of pampered Managalitsa pigs. If you’ve never heard of a Mangalitsa before, it’s sort of like the pig equivalent of Dexter beef. If you’ve never had Dexter beef before, well, then, it’s sort of like really, tasty beef, I guess? It’s much better than I’m making it sound. All of the charcuterie at Beal’s Farm is made from that highly marbled and uniquely creamy, flavourful Mangalitsa, underlining the diversity of flavour that you can get from a single animal. There’s some serious respect for the pig going on here, MOB.

Giuseppe Perinelli and his wife Becky Owens are the proud owners of Perinelli Deli – an award-winning charcuterie producer based out of Penge in southeast London. Giuseppe, a proud Roman, uses his family’s old school Italian recipes to make pretty much all of the products that Perinelli Salami sells. As well as some unsurprisingly top, top salami, Giuseppe also makes all of his bresaola, capocollo, guanciale, and 'nduja by hand. The piccante salami and porcini mushroom salami are respectively spicy and earthy. If you’re serious about your salami – Giuseppe’s the man you should be calling.