The Real Cure
It's the real deal: award-winning British charcuterie, traditionally smoked, cured and air-dried on a Dorset farm using free range British pigs, grass-fed Aberdeen Angus beef and wild British deer
The Real Cure at Hartgrove Farm, near Shaftesbury in north Dorset use traditional smoking, curing and air drying techniques to produce their range of award-winning British charcuterie.
We’re talking delicious salami, chorizo, nduja and air dried hams, all made using free range British pork, wild British venison and Dorset Aberdeen Angus beef from Jurassic Coast Farm.
Founded in 2014 on the family farm by head charcutier and company founder James Smart, they’ve been awarded Great Taste stars on loads of their products, including Dorset Chorizo Picante, Dorset Blue Vinny & Fig Salami, Fennel & White Pepper, Dorset Nduja, Wild Venison Pepperoni, Venison Chorizo and Sloe & Garlic Venison Salami. And, having enjoyed their charcuterie ourselves over the past few years, we can give the Muddy seal of approval, too.
Everything is gluten, lactose and dairy free (apart from the Dorset Blue Vinny & Fig Salami, which contains cheese), contains no allergens like nuts, celery or mustard and has minimal additives.
Choose your own selection of different charcuterie or a sharing platter for get togethers.
The hampers and gift sets make brilliant presents for foodies.
Want to learn how to make your own charcuterie, prepare and cure your own bacon or make, build and use a cold smoker? Book yourself onto one of their courses pronto.
Check out their website and buy online.
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