The Heritage Cure

We raise free range, rare breed pigs at our small family farm in Somerset. We hand make charcuterie from our pigs after they have been free to roam for 12- 24 months.

Our Story

As a family we always try to buy meat as locally as possible, but we found that the nearest we could get to recreating the cured meats we had on holiday in Italy or Spain was in a packet from a supermarket. The more research we did we realised that there was no reason why we couldn’t try to create these products on our own, using our own meat.

In 2018 we repurposed an old cheese production unit on our farm. It gave us the perfect base to tinker with recipes and establish the ideal temperature and humidity settings needed to produce quality charcuterie. After a lot of trial and error, and a lot of taste testing (thank you for all our friends and family for their feedback!) we were ready to launch in September 2022.

All of our pork charcuterie is made using rare-breed, free-range pigs born and raised on our farm, and our bresaola is made from locally sourced, grass fed beef. We always produce in small, artisan batches with all our products developed slowly to create an intense depth of flavour.

We hope you enjoy our charcuterie as much as we do and would love to hear you feedback.

Thank you for supporting British farming and a small artisan business.

The Rathbone Family