Wildman British Charcuterie & Salumi, 5th Generation Butchers & Graziers in the Yorkshire Dales

Charcuterie & Salumi

The Wildman family have been involved in Farming & Butchery for more than five generations.  Graziers & Butchers since 1871.

Back in the day, it was not called Charcuterie, but needless to say, we have been producing cured and preserved meats in Yorkshire for a very long time.

gold british charcuterie awards medalBCMA Gold Medal

Our range of British Charcuterie includes, Traditional Breed Beef Bresaola, a marinated & cured slicing beef, cattle include Beltie – Belted Galloway, Longhorn and even Wagyu Cross.

Craven Longhorn Bresaola

Yorkshire Gin Coppa an Italian style cold cut meat made from the shoulder and nape of traditional breed pigs, Oxford Sandy & Black, Saddlebacks and Gloucester Old Spot, we reuse Yorkshire Gin Botanicals to flavour our Yorkshire Gin Coppa.


Yorkshire Chorizo, our original classic Spanish style chorizo with smoked paprika or the spicy Picante Chorizo.

Yorkshire Fennel Salami with red wine.

Yorkshire Salami

Guanciale the classic Italian ingredient for carbonara, cured and dry aged pork jowel with juniper, thyme & bay, similar to pancetta.


Pancetta, another classic Italian style cured meat, like streaky bacon with added herbs & spices for flavouring sauces and soups.

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