Hampshire Charcuterie Producers
Salami, chorizo, bresola, lomo - just some of the delicious cured goodies being lovingly created here in Hampshire by local farmers and producers. Discover more by browsing the producers below.
Meet our local producers
The Pig Hotel
This charming 30-bedroom country house hotel in Brockenhurst is unashamedly described as ‘a restaurant with rooms’.
BOOK DIRECT Read moreThe Pilgrim Inn
Situated just outside Southampton and on the edge of the New Forest is Marchwood, home to The Pilgrim Inn.
BOOK DIRECT Read moreThe Portsmouth Distillery
The Portsmouth Distillery sits in the heart of Fort Cumberland, a beautiful 18th Century Bastion on Portsea Island
Shop online Read moreThe Queens Hotel
An Edwardian era hotel at the heart of Southsea, offering exquisite food with a relaxed fine dining restaurant and bar.
BOOK DIRECT Read moreThe Real Jam and Chutney Company
The Real Jam & Chutney Company, founded in 2004, uses traditional methods to make high-quality, full-flavoured preserves that take you back to your childhood.
Read moreThe Rising Sun
Nestled in the heart of the beautiful New Forest, The Rising Sun is a gem of a country pub!
Read moreThe River Test Distillery
The River Test Distillery has won the highest accolade of 'BEST London Dry Gin in England' at The World Gin Awards 2020.
Shop online Read moreThe Running Horse
A charming and cosy English pub, The Running Horse is nestled in the village of Littleton just outside the historic city of Winchester.
BOOK DIRECT Read moreThe Rustic Chef
Private chef covering the South Coast, using locally sourced produce from Hampshire.
Read moreThe Ship Inn
With views out over Langstone Harbour and located near Hayling Island, it is no surprise The Ship Inn is famous for fish.
Read moreThe Still and West
The Still and West is arguably one of the best-known pubs in Portsmouth.
Read moreThe Thomas Lord
The Thomas Lord nestles in the picturesque village of West Meon. It is one of the Upham Group’s traditional but reinvigorated country inns.
BOOK DIRECT Read more