The Wildman family have been involved in Farming & Butchery for more than five generations.  Graziers & Butchers since at least 1871. Back in the day, we didn’t call it 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 2021 Champion of Champions Product, Best in Class and Gold Medal.   National Trust Fine Farm Produce Award 2019.  Gold Medal 2018.

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 repurpose botanicals previously 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. 

Chorizo Jam, incredible intense umami flavours, slightly addictive, perfect with cheese or try a spoonful on top of a proper burger.

Yorkshire Salami with Fennel and red wine.

Guanciale, the classic Italian ingredient for carbonara, cured and dry aged pork jowl 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, proper old fashioned bacon, native breed Yorkshire Pork, Wildman & Holy Smokery Collaboration – British Cured Meat Awards 2019 Gold Medal.

Traditional Dry Cured Bacon, native breed Yorkshire pork dry cured the traditional way. 

Speck Ham, our take on the traditional cured and dry aged cold cut, salt & time.

Beer Sticks, snacking salami, perfect enjoyed with a beer or glass of wine!

Marmaduke Salami, a very special fermented and dried sausage Salami. British Charcuterie Awards Bronze Medal 2021 (Seasonal Availability)

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,
North Yorkshire,
BD23 4BE

Tel: 01729-830902

Please email for more information and trade enquiries. [email protected]

British Charcuterie Awards Champion Product Longhorn Bresaolabritish charcuterie awards best in classbritish charcuterie awards gold medalbritish charcuterie awards bronze medal       National Trust Fine Farm Produce Award 2019             british_cured_meat_awards_logogold british charcuterie awards medalBritish Charcuterie Awards Bronze  Heritage Charcuterie Flavours        Yorkshire Dales   

7 thoughts on “About”

  • Hi we are looking to change our range of charcuterie at Matt Healy x The Foundry. Do you have a product list you could email over or some samples you could send?


  • After watching James Martins programme I’m very interested in your products. I’m not a businessman a member of the public.
    Do you take orders for delivery

  • I’d like to buy some of your Chorizo but the shop does not appear to be working?

  • Hi Chris, i was watching Britain’s Great Outdoors, (in Australia), and saw you at Gordale Scar. It reminded me of when my school in Bradford took us there on an outing. We climbed up the first part and noticed a hole in the left face, ( and as kids do ), three of us climbed in to explore. We couldn,t see a thing just our voices disappering in the dark. I always wondered if the cliff was hollow! I’m 70 now, but my memory is as fresh now as ir was back then. Regards from a fellow Yorkshireman.

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