Heritage Cure: Charcuterie worth talking about

ben46429
May 14
2 min read

We came across Heritage Cure at the Source tradeshow earlier this year in Exeter. Dan handed us a few slices to try, and that was it. No big pitch. The flavour did all the work.

"We knew instantly this was a range that our Chefs would love". Mark Benfield, Sales Director.

We've been searching for a charcuterie producer who shares our values. Someone local. Someone who does things properly. Dan and his family farm just outside Wellington, less than five miles from Forest HQ. After one tasting, we knew this was what we'd been missing in the range.

Raised right and made with care

Dan raises rare-breed Mangalitsa and Oxford Sandy Black Pigs. They live outdoors in large social groups, foraging through woodland and pasture. When winter comes, they're fed a mix of barley, oats, pears and fodder beet. There's no soya in sight.

The meat is cured on the farm in small batches using traditional methods and local ingredients. Even the herbs come from the Organic Trading Company in Milverton...

The result? Charcuterie, packed with richness, flavour and texture that stands out!

Click here to explore the full range

Already on boards & built to impress

Some of our biggest customers have already made the switch, and the feedback has been spot on. The flavour speaks for itself, but the story behind it adds even more value to the board.

It's one of the best charcuterie platters I've ever had" Tom Huggot, Account Manager

Your Account Manager can help you build the perfect board. Whether you're after product suggestions, pricing support or just a proper tasting session, we'll sit down and run through it with you.

Click here to see our pairing suggestions

Ready to start shopping? Click here to go straight to our app.

Discover more from Forest Produce: