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.