Real Cure Charcuterie
Founded in 2014 by James Smart and Lucy Hagan, The Real Cure produces a multi award winning range of venison and pork charcuterie using wild British deer and local RSPCA Freedom Food Hampshire/Duroc pigs.
The range includes brand new flavour combinations.
Ideal for a charcuterie board with bread and cheese or make it a flavour profile of the dish.
The varieties include:
Blue Vinny & Fig
Blue Vinny, combined with sweet fig. RSPCA Freedom Food Approved Pork from Hampshire / Duroc Pigs.
Wild Venison Chorizo
Game changing on pizza or in stews or eat as is. The warmth from the chillies combines beautifully with the smoked paprika and fresh garlic.
Combining sweet and hot Pimenton de la Vera, oregano and muscovado sugar, this chorizo is made from sow collar meat, a beautiful dark marbled meat that contains just the right
proportions of meat and fat.
White Pepper & Fennel
A Dorset take on a continental classic, combining toasted fennel seeds, ground white pepper, red wine and fresh garlic.
Sloe & Garlic Venison
Foraged sloes, fresh garlic and a good glug of red wine. Smoked over oak chips for 3 days.