The Real Cure
BRITISH CHARCUTERIE MADE IN DORSET
THE REAL CURE USE TRADITIONAL CURING, AIR DRYING & SMOKING TECHNIQUES TO MAKE EXCEPTIONAL BRITISH CHARCUTERIE
They source grass-fed Aberdeen Angus beef from a Jurassic Coast Farm in Dorset to produce their Bresaola.
Their salami, chorizo and air dried hams are made using traditional artisan processes of smoking, curing and air drying and are absolutely stunning.
THE REAL CURE ARE PASSIONATE ABOUT USING LOCALLY SOURCED, HIGH WELFARE AND NATIVE BREEDS
The venison they use for their charcuterie has grazed on a varied and natural diet and is specifically sourced from across the British countryside, making it some of leanest, and in our opinion, tastiest meat about.
THEIR BRITISH CHARCUTERIE
Since head charcutier and company founder James Smart started the business in 2014, The Real Cure is proud to have received multiple awards from Taste of the West, Great Taste Awards and the British Charcuterie Awards for products including Wild Venison Chorizo, Hartgrove Coppa, Dorset Blue Vinny & Fig Salami, Wild Venison Sloe & Garlic Salami and Wild Venison Pepperoni.
The Real Cure - Hartgrove Coppa 55g (3* Great Taste Award)
The Real Cure - Dorset Bresaola 55g (2* Great Taste Award)
The Real Cure - Wild Venison Pepperoni with Smoked Chilli & Caraway 110g (2* Great Taste Award)
The Real Cure - Dorset Blue Vinny & Fig Salami 150g (2* Great Taste Award)
The Real Cure - Wild Venison Smoked Sloe & Garlic Salami 110g (2* Great Taste Award)