The Real Cure has turned 10, and what a decade it has been.. here's our story from turning a wild idea in to a multi-award winning British charcuterie business
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Could wild venison be the most ethical meat to grace our tables in the UK?
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Who knew there were so many types of pizza, we’ve been experimenting with a few different styles to get to grips with this border-breaking crowd-pleasing culinary triumph.
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A twist on this well-renowned chefs recipe. A lovely lunchtime feast packed full of flavour.
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Load a tray with the tastes of spring with this super simple recipe.
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Sourdough flatbreads loaded with charcuterie and two artisinal cheeses
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Wild venison haunch, stuffed with our award-winning Dorset nduja, wrapped in pork skin and spitroast over a wood fire.
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Unctuous sourdough toastie, loaded with Black Truffle Salami, cheddar and mozzarella.
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Build the ultimate burger stack using venison burgers and black truffle salami.
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Simple yet delicious Dorset Chorizo sausage rolls. A small twist on the everyday staple lunch that everyone loves.
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Our take on the infamous BLT, our CLT is a charcuterie lettuce and tomato that is good enough to compete against the old classic.
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Spit roasted woodfired leg of lamb stuffed with Pink Peppercorn and Cider Salami
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