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.
Latest News & Features
Great Hampshire Sausage and Pie Competition
Ahead of UK Sausage Week, Hampshire butchers and producers are being encouraged to start thinking about their sausage and pie entries for the popular county competition which will return in 2019.Read more
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.Read more
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.Read more