award-winning british charcuterie
cured meat made in dorset
mystery letterbox
charcuterie platters
ALL CURED MEAT
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GUILD OF FINE FOOD’S BEST CHARCUTERIE BRAND
We have been voted as the ‘Best Charcuterie Brand’ by the Guild of Fine Food’s Fine Food Digest survey. Amongst some stiff and worthy competition, both British and continental, we are delighted to have come out on top in this years survey. Amongst some of our range being individually noted as the best of a broad repertoire in a competitive market, our customer service has also been given a huge thumbs up.
best to eat this season
HARTGROVE COPPA
Free range air dried pork, dry cured in a gentle mix of herbs and spices and aged for a minimum of 3 months. A fantastic addition to a British charcuterie sharing board or antipasti selection. Try wrapping around asparagus spears or pickles. Use in place of parma ham.
From £5.50
we use the finest local ingredients to create award winning cured meats at hartgrove farm in dorset.
Based near Shaftesbury in North Dorset, The Real Cure uses traditional processes including curing, fermenting, smoking and air drying to create our Great Taste Award winning salami, chorizo and air dried hams. We carefully source free range and wild British meat. Our supply chain is fully traceable and we are meticulous about using the best quality, high welfare, British meat to produce our charcuterie. Our highly skilled team of charcuteriers combine innovative and traditional techniques including cold smoking, curing and fermenting, before air drying in a custom ageing rooms.
award winning meats delivered nationally
We’ve been awarded Great Taste stars on every one of our products, including our Dorset Chorizo Picante, Blue Vinny & Fig Salami, Fennel & White Pepper, Dorset Nduja, Wild Venison Pepperoni, Venison Chorizo, and Sloe & Garlic Venison Salami to name a few. Here are some of our award-winning products that you can order now for home delivery.
dorset nduja
2 Star Great Taste Award Winner
Made from free range British pork combined with hot Calabrian chillies, this is our Dorset take on the Calabrian classic, Nduja. Available in two sizes.
dorset bresaola
2 Star Great Taste Award Winner
Grass fed British beef is cured in a delicate blend of herbs and washed in red wine before air drying for 3 months for a unique depth of flavour.
GUILD OF FINE FOOD GREAT TASTE AWARDS
Great Taste Stars are highly respected seals of approval from a panel of over 500 experts. The world’s largest and most trusted food and drink accreditation scheme has awarded our entire range.
Traditionally Smoked, Cured and Air DrieD salami, chorizo, coppa, nduja, pepperoni & snacking sticks made at hartrove farm, dorset.
new arrivals
NEW PRODUCT
PIZZA PLATTER NOW AVAILABLE
The Pizza Topping’s Platter contains 3 different cured meats that are just perfect on pizza. They compliment passata and cheese really well and are packed full of flavour. This platter will generously top 3 pizzas of each flavour, or, combine them to make an ultimate meat feast style pizza for 8-10 people.
SEASONAL RECIPE
NDUJA BUTTERED LEEKS WITH VENISON STEAK
A deliciously simple recipe that is made even better by cooking on fire. Mix our spicy Dorset Nduja with good quality butter and add to partly steamed leeks.
BEST SELLER
WILD VENISON BEER STICKS
A delicious combination of Wild British venison, sweet paprika, cayenne pepper and a good Oak smoke.
A growing heat from the chillies will keep you reaching for your pint or glass of wine!
ABOUT
Established in 2014 by James Smart, The Real Cure are pioneers of the British charcuterie movement. Our bespoke processes have been refined over many years, enabling us to create consistently outstanding British charcuterie.
Our salami, chorizo and air dried hams are made using traditional artisan processes of smoking, fermenting, curing and air drying. Our drying chambers contain a uniquely curated blend of natural moulds which add unrivaled depth of flavour during the ageing process(think cheese!).
We ensure everything we use is responsibly sourced, which means wild deer and free range pork as well as locally sourced ingredients and suppliers where possible - such as local Dorset cider and cheese.
Learn how to make traditional charcuterie at our acclaimed one day charcuterie courses, or gift an experience.
Whether you’ve always wanted to make your own chorizo or even bacon, our hands on one day charcuterie course will give you the confidence and know-how to cure meat at home.
You’ll also take home goodies to tuck in to as well.
COURSES
