The Real Cure is a multi-award winning British charcuterie company based on their family farm near Shaftesbury, supplying salami, chorizo and ham using traditional processes including curing, smoking and air drying.
The Real Cure passionately believe that locally sourced meat is best for flavour and the environment and that’s why their range uses wild Dorset Fallow deer, free-range Gloucester Old Spot pork and Dorset Aberdeen Angus beef from the Jurassic Coast Farm shop.
We’re passionate about sourcing ingredients locally and maintaining a high welfare for our breeds. Our free range native breed pigs are reared within ten miles of Hartgrove Farm, while the venison we use has grazed on a varied, natural diet and is specifically sourced from across the Dorset countryside.
Fresh herbs and spices are combined with locally sourced ingredients, such as Purbeck Cider and Dorset Blue Vinny to produce a multi Great Taste award winning selection of cured meats. Products include: Wild Venison Pepperoni, Dorset Blue Vinny and Fig Salami, Hartgrove Coppa, Dorset Chorizo Picante, Dorset Aberdeen Angus Bresaola and Dry Cured Oak Smoked Bacon. All can be supplied either whole or sliced in catering or retail sizes.
New for this year is Smoked Dorset Nduja a hot, spreadable salami made using lots of sweet and fruity Calabrian chilies! It’s perfect for adding to pizza, pasta or great with seafood. Find it and the rest of the range on our online store, which also has several gift ideas available, including hampers and gift boxes.
The Real Cure supply pubs and restaurants across the country as well as farm shops, delis and retailers such as Fortnum & Mason. Regular curing and smoking courses are run from Tisbury Cookery studio where attendees learn the principles of dry curing and smoking. Check out the website for more information and upcoming dates.