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
To join our mailing list, fill in the form on the right
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
or join our mailing list.
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.
November 2019 Farm Round Up
Rain - light rain - heavy rain - showers - drizzle - Novemberread more