The Wildman family have been involved in Farming & Butchery for more than five generations. Graziers & Butchers since at least 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.
Our range of British Charcuterie includes,
Malhamdale Bresaola, a marinated & cured slicing beef, made exclusively from Native Breed cattle including Belted Galloway and Longhorn all grazed in Malhamdale here in the Yorkshire Dales.
British Charcuterie Awards 2018 Gold Medal.
National Trust Fine Farm Produce Award 2019.
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 botanicals used in the production of Yorkshire Gins to flavour our Yorkshire Gin Coppa. British Charcuterie Awards 2018 Bronze Medal.
Yorkshire Chorizo, our classic Spanish style chorizo with smoked paprika or the spicy Picante Chorizo with added cayenne pepper for that warm finish. The Original Yorkshire Chorizo.
Yorkshire Salami with Fennel and red wine.
Guanciale, the classic Italian ingredient for carbonara, cured and dry aged pork jowel with juniper, thyme & bay, similar to pancetta.
Wildman Pancetta, another classic Italian style cured meat, like streaky bacon with added herbs & spices for flavouring sauces and soups. British Cured Meat Awards 2019 Silver Medal.
Smoked Dry Cured Bacon, Wildman & Holy Smokery Collab – British Cured Meat Awards 2019 Gold Medal.
British Charcuterie Awards – Summer of Charcuterie 2020
Malhamdale Bresaola – “This was an absolute front runner. Smooth, rich deep flavours. Just needed more and a big bottle of red and some camembert. Please send whole cow!”
Wild Boar Salami – “Loved the flavour and texture” “Delicious and eats really well” “Nicely made, great ‘Boar’ flavour, well presented”
Wildman Butchers & Graziers
Town End Farm Shop,
Please email for more information and trade enquiries. email@example.com