The Heritage Cure

Charcuterie made properly starts a long way before the knife, and this Wellington farm has taken that literally. Mangalitsa and Gloucester Old Spot pigs are bred and raised here, kept in family units and free to roam pasture and woodland for over a year, growing slowly into the dark marbled meat and generous fat that curing actually needs. Everything is made on site in a purpose-built facility, so the food miles barely register.

The range is British salami and cured meats, seasoned with herbs and spices from Fairtrade and organic suppliers in Somerset, and cured under careful control of temperature, air flow and humidity. The farm generates 90% of its own electricity and draws all its water from a spring on site. If you want the full picture, book the farm tour and charcuterie course, which ends with lunch in a 16th century open barn alongside other local producers' work.