The Real Cure Charcuterie

Award-Winning British Charcuterie

Proudly family run and firmly rooted in Dorset, The Real Cure began at Hartgrove Farm with a simple ambition: to produce exceptional British charcuterie. Founded by James and Lucy in 2014, the business has grown from a single converted workshop to a passionate team of 12 skilled charcutiers, establishing itself as one of the UK's leading independent charcuterie producers.

Sustainability & Awards

• 🏆 Best Brand — Charcuterie Guild of Fine Food 2025–2026
• ⭐ Great Taste Award winning range
• ♻️ Fully recyclable packaging
• ✅ SALSA – Safe & Local Supplier Approval

Provenance & Sourcing

The Real Cure sources only the finest British ingredients:

• Pork — High welfare, from carefully selected British farms
• Venison — Wild British venison; lean, sustainable and richly flavoured
• Beef — Carefully chosen for signature marbling and depth of flavour
• Mutton — British mutton, chosen for exceptional flavour and sustainable provenance

Local ingredients include Dorset Blue Vinny cheese, Isle of Purbeck Cider and Black Garlic from the Isle of Wight Garlic Farm.

Craft & Expertise

Their highly skilled team combines traditional craft with innovative techniques — curing, cold smoking, fermenting, air drying and ageing. Within custom ageing rooms, a carefully curated blend of natural moulds develops slowly over time, adding depth and complexity of flavour.