The issue is that “uncured” bacon is actually cured. It’s cured using exactly the same stuff — nitrite — used in ordinary bacon. It’s just that, in the “uncured” meats, the nitrite is derived from celery or beetroots or some other vegetable or fruit naturally […]
Award-winning Wildman Charcuterie based in Malhamdale at Town End Farm Shop is celebrating after being awarded a Gold for its Craven Longhorn Bresaola at the inaugural British Charcuterie Awards. The new awards took place in August 2018 at Blenheim Palace with a prestigious panel of […]
Butchery courses held here on the farm Pork Butchery Sausages & Basic Curing French Charcuterie Course Italian Salumi Course More information, prices, dates & how to book on the Farm Shop website here Town End Farm Shop Butchery Courses
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 including pork 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 2018. Charcuterie-making courses take place in our on-site butchery and our tea room features our Charcuterie on the menu. 
Cheese & Charcuterie Selection Box
£35.00
Serious Pig Snacking Pickles
£1.50
Chorizo Jam
£4.50
Malhamdale Bresaola
£7.50
Yorkshire Coppa
£7.50
Charcuterie, Salumi & Curing Courses
£200.00
Yorkshire Guanciale (Piece)
£8.50
Yorkshire Salami
£7.50
Smoked Dry Cured Back Bacon
£5.00
Yorkshire Guanciale (Sliced)
£8.50
