About us

Native Breeds are a small Charcuterie based on the Lydney Park Estate in Gloucestershire. The Business is run by Ruth and Graham Waddington along with small but a very skilled team. We are unique curers and charcutiers making cured, smoked, air dried and cooked charcuterie from Britain’s native and rare breed animals. We are committed to making truly crafted delicacies that pay respect to the culinary and agricultural heritage of Gloucestershire, the Marches and the South West, and honour charcuterie traditions that have migrated through history from Britain and Europe into modern gastronomy.

Graham Waddington is one of Britain’s leading curers and charcutiers. He has made salamis and specialist hams that have won national food awards, supplied Michelin-starred chefs, and he has also contributed to a number of specialist curing books. Native Breeds is the culmination of that experience, dedicated to remaining small-scale, perpetuating an artisan approach, and striving to make excellent charcuterie in Britain.


We source our meat from a very small number of selected farmers and our game and wild meats are from the Lydney Park Estates. By forging mutually beneficial relationships with the people that rear the very special animals, we can help sustain traditional agricultural livelihoods and deliver the very highest quality products possible. Many of the additional ingredients used are also local and unique and we endeavour to create regional signatures to our products.

    Goose Magret, Hereforsd Beef Pastrami, Goose Confit cooked in Local Perry, Severnside Pate with Bramley and Gage Dittisham Plum Liqueur.

  • HAMS

    Combining several traditions and methods to produce exceptional flavours from rare breed pigs, including our ‘Orchard ham’ – Gloucester Old Spot pork, cured in award-winning ‘Orchards’ cider then smoked over applewood. Forest ham air dried and matured.

  • Salami and Cured SAUSAGES

    All bowl cut in small batches; from 90% meat regional classics to cured sausages perfect for cooking ingredients, saussison and saussice seche, forest of Dean wild Boar salami. Emulsion sausages including Frankfurters, Bratwurst.


    Confits, boudin blanc, ham hocks, traditional salt beef.


    From hock terrine set in aspic; smooth and coarse goose/duck/pork/venison and chicken liver patés.

  • BACON (fresh and fermented)

    Farmhouse, blackstrap, pancetta and poitrine.

    Retailers & Restaurants

    • Cirencester Farmer’s Market (every 2nd and 4th Saturday monthly)
    • Undy Farmers market (every 4th Saturday monthly)
    • Bristol Slow Food market (every first Sunday monthly)
    • The Charcuterie Shack at The Old Workshop (Monday to Friday)

    Look out for our products on the menus of local and national restaurants