Charcuterie - Compton Bassett-style
Where Technology and Tradition meet:
Charcuterie production is a wonderful mix of art and science, of passion and technology working together. Buttle Farm
Housed within an old grain barn on the farm, is a state of the art, temperature and humidity controlled production facility where Robert develops quality products to his own recipes
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How to Buy from Buttle Farm?
And it is not about copying the Europeans – the Buttle Farm approach is that quality matters, that flavour, texture and most of all, top quality pork are the essential measures of a product. Producing in small batches, Robert uses only Buttle Farm pigs - traditional rare breed animals, with excellent quality lean meat and flavoursome fat - that
It’s all about dry cure bacon that browns and crisps in the pan without that unappealing puddle of water, cut a little thicker to make top drawer sandwiches; traditional brine-cured Wiltshire hams to make wonderful centrepieces for a family meal; tasty lardons or pancetta cured with juniper and bay as ideal ingredients for adding flavour to a sauce or casserole; meaty, flavoursome salamis made from prime cuts of meat carefully trimmed and mixed with hand diced back fat. Simple seasoning with black pepper and a splash of red wine allows the flavours of the meat to shine through; rows of hams air-drying.
And if you are thinking of trying charcuterie-making yourself, Robert runs bespoke courses - tailored to your needs,
Don't take our word for it - why not come and visit - meet the pigs, taste the products and find out for yourself
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ALLERGEN ADVICE: If you have any allergies or require information about any of the ingredients used in our curing process, please do not hesitate to ask.