sausage making – Wildman British Charcuterie & Salumi

Tag: sausage making

Butchery Courses Available

Butchery courses held here on the farm Pork Butchery Sausages & Basic Curing “PIG IN A DAY!” French Charcuterie Course, the French butchery & curing method Italian Salumi Course, the Italian butchery & curing method More information, prices, dates & how to book on the …

Fifth generation butchers and graziers, Wildman Charcuterie is based in Malhamdale's Town End Farm Shop with Chris Wildman at the helm. We breed and rear a range of rare-breed animals on our farm. Our Charcuterie range comprises Yorkshire Chorizo, Salami, Guanciale, Coppa, dry-cured Back Bacon and Craven Longhorn Bresaola, which scooped a Gold in the British Charcuterie Live Awards 2021. Charcuterie-making courses take place in our on-site butchery and our tea room features our Charcuterie on the menu.