Our founder Steve had been making charcuterie as a hobby for a while. He is a total foodie and will give anything a try, kept experimenting and that’s when this all began.
When Steve decided to build the unit at Phipps Brewery in Northampton he knew he wanted to include a purpose built meat production and curing room in the plans, so he could turn his hobby into a business venture.
Steve invested in three state of the art fridges designed for the meat curing process, and made sure he had all the equipment he needed to make the charcuterie on a larger scale.
Whilst in the process of building and planning Steve discovered that about 100 years ago the building was used for the same thing plus making jams, pickles and much much more.
Steve is very particular about where the ingredients come from and will only use the very best free range local pork. So when you buy from us, you’re getting the best meat around, and helping other local businesses too.
Since opening the unit summer of 2021 demand for the charcuterie has rocketed. This is something we are super proud of. We can't wait to extend our range!
