At Forest Pig Charcuteria we make a variety of salami and chorizo as well as air dried hams, pancettas and bacon from our own woodland foraged pigs. Our products are hand made with freshly ground spices for maximum impact. We use traditionally slow methods to ensure a greater maturity of flavour. Rose Prince of the Daily Telegraph wrote "The Walnut Saucisson is as good as any made in Southern Europe."
What is so special about Forest Pig Charcuterie?
- Trained in the art of charcuterie in Tuscany.
- Traditional slow methods of production.
- Use of carefully selected quality ingredients, hand ground for maximum flavour.
- Pigs are slow to mature, living a natural life in the forest, giving a premium quality of meat.
- Woodland and ecological benefis due to the natural activity of the pigs.
