Andy and James have been hobby charcutiers for several years. Both had run their own businesses
for several years and they could see an opportunity to develop a range of products that followed
traditional Spanish, French and Italian methods but were adapted to the British market and
capitalised on the rich food culture of the South West.
Within 6 months the first products were ready to try on family and friends, the first farmers markets
were booked and now five years later they are going through up to a tonne of pork a week.
Everything is handmade and will remain that way in order to preserve the artisan texture.
They will be sharing their knowledge on how to make your own, including equipment,
environmental health requirements, skills, space and courses. Also covered will be using third party
producers such as themselves.