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. 

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Upcoming Events

NOV 07 2018

Charcuterie Class with Uptons of Bassett

If you are interested in learning more about meat, then Simon's butchery and cookery classes are a must! Teaming up with Lemon & Soul, Cookery School With A Twist, you will learn how to…

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Latest News & Features

Hampshire curers worth their salt

Hampshire producers demonstrated their talent at the inaugural British Charcuterie Awards held on the 2nd August at Blenheim Palace as part of Countryfile Live.

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Great Hampshire Sausage and Pie Competition Judging Complete

The judging stage of the Great Hampshire Sausage and Pie Competition is now complete and the wait is on until results are released on Thursday 1st March.

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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.

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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. 

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