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.
Upcoming Events
Hampshire Salami- Meat Curing & Salami Making Workshop
An extremely hands on workshop designed for you to learn the art of meat curing and salami making.
Read moreHampshire Salami- Meat Curing & Salami Making Workshop
An extremely hands on workshop designed for you to learn the art of meat curing and salami making.
Read moreHampshire Salami- Meat Curing & Salami Making Workshop
An extremely hands on workshop designed for you to learn the art of meat curing and salami making.
Read moreFollow Us
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Pop along to Lakeside North Harbour this Thursday and Friday for a tasty array of local goodies perfect for Christm… https://t.co/3IYPJAT8W1
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Not feeling the Christmas vibe yet? Head down to @RingwoodBrewery this Saturday and you're sure to come away hummi… https://t.co/Iev1Ze4FIv
