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.
OUR SIGNATURE AND AWARD WINNING HOUSE SPECIALITIES
Goose Magret, Hereforsd Beef Pastrami, Goose Confit cooked in Local Perry, Severnside Pate with Bramley and Gage Dittisham Plum Liqueur.
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.
PATES & TERRINES
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