Having produced some of the best flavoured pork around, Rob and Jo have decided to create a true charcuterie butchery for their business to thrive and grow. There are many stages to producing an amazing product from the initial development of a flavour profile through to producing the final item. All of this keeps them not only busy but excited about the results they have been able to achieve. A simple pork belly is turned into an amazing slab of dry-cured bacon with Juniper berries and black pepper or a roll of Italian Pancetta for something a little different. Whole pork legs are turned into Prosciutto, hanging for at least 16 months in the curing chamber. All of this has been done with self-learning and the help of some well educated friends.  We hope to be able to produce on a commercial scale in 2023 and offer the public the chance to taste some of this amazing produce.