06/08/2026
Swipe to see the process 👉
When one of our regular customers, James, approached us after raising a couple of Kunekune pigs and asked if we’d butcher them for him, we were more than happy to help.
Knowing these pigs are exceptional for charcuterie, he then asked if we’d have a go at curing one for him too. It’s something we’d never done before, but we’re always up for a challenge.
One carcass was butchered into roasting joints, sausages and porchetta.
The other was transformed into a range of cured meats, including guanciale, pancetta, lomo, coppa, fennel & garlic salami, and chorizo.
Safe to say, we’re really pleased with how it all turned out.
This might just be the start of something… We think it’s time to begin producing our own in-house cured meats.
Watch this space…
#