Welcome to Hampshire Charcuterie - Supporting Our Local Farmers & producers

For many centuries the art of charcuterie making has been used as a way of preserving meat. Traditionally autumn or winter is the preferred time to slaughter pigs so producing charcuterie enabled the meat to be enjoyed all year round.

Unfortunately, despite the popularity and fame of the ‘Hampshire Hog’, Hampshire Fare recognised the challenges being faced by pig farmers. Increasing feed prices and no European or state funding meant that making money from pig farming was proving impossible for many Hampshire Farmers. In fact most were losing more than £20 per pig. It was clear to Hampshire Fare that something needed to be done to help these farmers and to save the Hampshire Hog. 

Find out more

Upcoming Events

MAR 03 2018

Charcuterie Cure Your Own

A half day workshop at Parsonage Farm focusing on the curing process. This practical session includes making bacon, chorizo, salami and preparing and curing meat for air drying. Take home your produce…

Read more
View all events

Latest News & Features

A Royal engagement for Hampshire charcuterie makers

Parsonage Farm attended the Clarence House Summer Garden Party to talk to HRH The Prince of Wales about their award-winning charcuterie.

Read more

Join Us

Do you grow, rear, make, sell or serve local food, drink or craft?

Hampshire Fare is here to support your business with event opportunities, marketing and PR support, routes to market and much more. 

Find out more

Keep up to date

Subscribe to our monthly e-newsletter

Follow Us