The Organic Cure

The Organic Cure is a small-batch charcuterie partnership founded in 2023 by chef Daniel Gavriilidis together with Harry and Emily Boglione, working out of Haye Farm in East Devon. The idea combines traditional curing craft with regenerative farming: organic, high-welfare pigs are raised on Haye Farm and partner farms, and spent grain from the neighbouring Gilt & Flint Brewery goes back into feeding them, closing the loop between the farm and the brewery next door.

Everything is slow-cured and naturally smoked using time-honoured methods rather than shortcuts. The range covers whole-muscle cuts like bresaola, culatello, coppa, lomo and fiocco, smoked pork shoulder spalla, pancetta and guanciale lardons, and a run of salamis - farmhouse smoked, chorizo, 'nduja, soppressata and beer sticks - alongside curated charcuterie platters and boxes. Orders close on Tuesdays at 2pm for delivery that same week, and the business has picked up recognition through the Guild of Fine Food's producer directory.