Wednesday, 21 August 2013

The Rusty Pig

Recently I visited the Rusty Pig in Ottery St Mary in Devon with my good friend Mick Whitworth the editor of the . We are so lucky that Robin Rea a local lad who after working with such people as Michael Caines and Hugh Fearnley Whittingstall as come home to open this bijou cafe/charcuterie/restaurant.

Piggin Delicious

Like these diners, myself and Mick enjoyed the breakfast

Back in 5 Oinks

Robin Rea

This charming business complete with it's friendly team of staff offer you a unique insight into the world of British Charcuterie, I'm going to stop there with my comments and ask you to click through to Robins website and see for yourself what they do.

The one thing I will say is; make sure you visit on a day they cook breakfast......

Monday, 12 August 2013

Hampshire Charcuterie Launch at the New Forest Show 2013

A few pictures from the recent Hampshire Charcuterie Launch at the New Forest Show which was unveiled by the Countess of Wessex.
I didn't have the Countess on my radar as being a "Foody" how wrong was I, she chatted at great length about food, including mentioning her family butcher and that she had recently tasted some fabulous mutton charcuterie at the Kelso Show.

Charcuterie board and book gifted to the Countess of Wessex

The BBC news team using pies(charcuterie) for a pye chart on an report on immigration 

Sarah Hunt the Food & Farming section show organiser
Great job Sarah!

Tracy, Anna & Jane

These guys are having too much fun!

Sarah hard at it as usual..

Simon punting his black pudding, lovely it was too (shame it wasn't real blood though). 

Sarah still grafting

Are you still here?

Charcuterie tattoo such is the growing fashion today in this subject

Are they still filming...

Sarah and the Royal Protection team discussing something, what were you saying Sarah?

Cor, he's still there filming..

Angela Hartnett a very admired professional cook, thanks for taking the trouble Angela!

Ah thats me discussing charcuterie with Her Royal Highness

Isn't she lovely?
Sarah still working....
 Well done to all at Hampshire Fare with their Hampshire Charcuterie Project, you are leading the way in local food & fare....

Saturday, 3 August 2013



Wednesday 31 July 2013

For immediate release


After two years of training and hard work a group of local pig farmers today unveiled their own range of charcuterie to the public. The producers were honoured to welcome HRH The Countess of Wessex to their stand at the New Forest and Hampshire County Show to officially launch Hampshire Charcuterie.

The launch marked the culmination of the ‘Preserving the Hampshire Hog’ project which was created and led by the county food group, Hampshire Fare and supported by The Prince’s Countryside Fund. The project was designed to tackle the challenges faced by pig farmers including increasing feed costs and a lack of European funding. The future was looking uncertain for our local pig farmers with many losing £20 per pig reared.

Two years on and the farmers involved in the project are now more confident about the sustainability of their businesses. The project has given them the opportunity to have training from charcuterie expert, Marc-Frederic Berry. As evident at today’s New Forest and Hampshire County Show they are now skilled charcutiers themselves with the ability to create salami, chorizo, pâté, bresaola, pancetta from their locally reared meat. This diversification into new products extends the shelf life of the producers’ meat through curing and adds value to the meat.

Hampshire Charcuterie was launched by HRH The Countess of Wessex during today’s New Forest and Hampshire County Show. After chatting to the producers and sampling some charcuterie the Countess unveiled a wooden plaque to mark the start of Hampshire Charcuterie. Mike Wright, Chairman of Hampshire Fare, spoke at the launch:

“Hampshire Fare has worked closely with local producers to deliver an innovative project. We are extremely proud of the outcome. The success of the project is evident in today’s amazing display of delicious charcuterie made from Hampshire meat by our talented local producers.

The project has only been possible thanks to the support of The Prince’s Countryside Fund and the talents of Marc-Frederic Berry. We are all very excited about the future of Hampshire Charcuterie. We ask local restaurants to get behind the products and feature them on their menus and for members of the public to support Hampshire Charcuterie too. Help us to preserve the Hampshire hog!”

The Hampshire Charcuterie stand certainly drew in the crowds at today’s show with visitors commenting on the array of flavours and quality of the products. Rob Golding from Hayling Island was impressed by the salami: “It is delicious and it is great that we can buy it and be supporting local producers. I also like the idea of knowing the provenance of the charcuterie and the fact that it is great quality.”

Hampshire Charcuterie is being produced across the county by independent producers working together on the range. For more details of how to try and buy Hampshire Charcuterie visit or call Hampshire Fare on 01962 847098.

Charcuterie – explained by the expert, Marc-Frederic, in his book ‘Le Charcutier Anglais’.

“Charcuterie is the artisan skill of taking raw meat and preserving it by curing, smoking, cooking or a combination of all three methods. Some examples are; Jambon, Boudin Noir, Gayettes, Fromage de Tête and Pâté en Croute (translated as ham, black pudding, faggots, brawn, and pork pies) – to name just a few.”


·     Images – press photographers were in attendance but a link to photos will be circulated by Hampshire Fare as soon they have been approved by the Royal press office.

·     ‘Preserving the Hampshire Hog’ was launched in 2011 by Hampshire Fare. The project has engaged more than 30 farmers and producers with more than 10 now stocking their own Hampshire Charcuterie. The project was funded by The Prince’s Countryside Fund. More background about the project is available online:

·         Comments from project participants: Martin Martindale from Greenfield Pork Products “The project has taught me a whole range of techniques I didn’t know and wouldn’t have had the opportunity to learn. I have been able to experiment with these new skills to come up with a range of charcuterie I can now offer my customers. Over time I can see that it is really going to help my business,”

Simon Broadribb from Uptons of Bassett: “The project has inspired me to do more and create new products. We now offer products including lardo, chorizo and black pudding. The reaction from the public has been really encouraging.”

Hampshire Fare is supported by Hampshire County Council, together with Hampshire Fare’s Corporate Partners: Ecover UK LTD, Fuller Smith & Turner, Hampshire Chamber of Commerce, Ideal Collection, leepeckGroup, Newsquest (Southern) UK, Sparsholt College, The Southern Co-operative and Wave 105; and our Corporate Friends: Apollo Internet Media, Ascot Racecourse Ltd, Business Solent, Guildhall Winchester, Handover HR, The National Trust, New Forest & Hampshire County Show, NFU Mutual, Starfish Creative Design, Upham Brewery. Campaign to Protect Rural England (CPRE) Hampshire and New Forest Marque are Strategic Partners.

Hampshire Fare aims to:

·     increase awareness among the public and trade of the wide range of local produce available

·     champion local food, drink and craft

·     foster good business practice and assist producers to compete as viable enterprises

·     encourage high standards of production and presentation

·     organise marketing activities - festivals, exhibitions and promotions - to promote food, drink and craft from Hampshire

·     develop initiatives to incorporate local food and drink into public sector menus

For further information please contact:
Nancy Judge
PR Officer
01962 845435
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Hampshire Fare C.I.C.

Thursday, 1 August 2013

Pig Board

It's not often I receive gifts and certainly it's not often that they turn out to be practical ones like this pig board made by my good friend Adrian Morgan.

I was flabbergasted when he presented me with it, so I would like to say Thank You to you Adrian via my blog and to say how grateful I am....Now where's those pigs!

By the way Adrian made this pig board from re-cycled plastic, if you don't mind me giving him a plug, take a few minutes to checkout his website  and then you can say you've read it, read it, read it....

Cheers Adrian