Andy & James
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  • Mobile: 07970 141911
  • Email: james.simpson@somersetcharcuterie.com
  • Website: http://somersetcharcuterie.com/
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Somerset Charcuterie

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Description

Traditional artisan methods of curing meats with a West Country twist.

At Somerset Charcuterie we believe in embracing traditional Italian and Spanish methods combined with some of the fantastic flavours and rich food culture of the West Country. The result is a range of great tasting meat products unlike anything you have tasted before.

We use mainly Saddleback and Gloucester Old Spot pigs – all free range and locally reared. Where possible we are using other local ingredients and our cider, sage, cheese, honey, hazelnuts and wild garlic all comes from under 10 miles from the farm.

 

About us

Andy & James have been hobby charcutiers for several years. Andy grew up on a pig farm and James is a member of a small village cooperative of 6 families who raise livestock. Their daughters become best friends at the local school and it wasn’t long before they discovered that they shared passion for curing meats and making salami. Over a pint of cider at a local lawn-mower race (this is Somerset!), the idea for a quality British Charcuterie business was conceived. Both of them have run their own food businesses for several years and could see an opportunity to develop a range of products that followed traditional Spanish, French and Italian methods but were adapted to the British market and capitalised on the rich food culture of the South West.
Within 6 months the first products were ready to try on family and friends and, with some encouraging feedback, the first farmers markets were booked to test the product on the general public. The buzz around the stall at the first market was electric and the decision was made. Somerset Charcuterie was born.
Now in their second year the boys are going through up to a tonne of pork a week. Everything is handmade now, and will remain that way in order to preserve the artisan texture, flavours and look. The new production unit on the farm is now ready (complete with very sexy Himalayan salt brick wall) and gives them the space they need to maintain a handmade production well into the future.
“We are committed to producing the best product with the best of Somerset ingredients wherever we can. We are now regularly in several markets across Somerset and Bristol, at festivals around the country, in pubs, restaurants and delis. It has been a fantastic success story so far and we are very lucky to have a loyal fan base to whom we are very grateful. We are looking forward to developing new and exciting products, meeting like-minded meat lovers and expanding our business further afield. If you are interested in stocking our product or would like to work with a great team in a fledgling artisan food business, please get in touch.”
James & Andy
To find out more, please visit our website and don’t forget to mention MyChewValley when getting in touch.

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