West Country rillette maker moves into dried charcuterie
Cornish Charcuterie is in talks with a London wholesaler and says it is looking for further national distribution after launching its first fermented and air-dried products.
The business, based near Bude, has launched a traditional beef salami and two styles of chorizo to build on its initial range of jarred patés and rillettes, which were launched in 2011.
The new cured sausages, which are also lightly smoked, are initially being sold direct to delis, farm shops and other specialist stores in the West Country.
A snacking salami and a variety of air-dried meats are among other products under development.
Owners Richard and Fionagh Harding have invested “a little over £50,000” in reconditioned production equipment from Germany to create the new lines.
Output is currently around 60kg a week, but the newly installed kit can handle more than three times that volume.
“It will give us a consistent product without taking us away from artisan production,” said Richard Harding, who has already collected a Great Taste star for the salami.
All the new lines are made with meat from the Harding’s farm at Norton Barton, including whey-fed British Lop pork and North Devon beef.