The Charcuterie Board are Native Breeds’ distributor for London wholesale. Matt Bedell is both the Director of TCB and a Partner at Native Breeds. TCB have an in depth knowledge of our products, in how they are made and have immense experience of charcuterie production.


The Lydney Park Estate is where Native Breeds resides. It is our home. It is where we source venison and wild boar for our charcuterie. It is  beautiful country estate on the edge of the Forest of Dean.


James McCrindle is a business partner at Native Breeds and our joint venture is Tapped and Cured. A characterful pork and cider wagon! James is a master cider and perry maker. He has won every local cider award and has produced an epic Champenoise Perry named after his home on Blakeney Hill – Loiterpin


Master Butcher Dave Kelly, Ruby & White owner Adam Denton sought to create a butchery business that could not only supply his neighbouring restaurant, The Cowshed, but one that could also give members of the Bristol public a chance to experience locally reared, dry aged meat and West Country game at home. Ruby and White source and butcher much of our meat. They provide us with an excellent service.


LARDO is a fantastic charcuterie bar and pizzeria in Hackney. In collaboration Native Breeds helped to develop their incredible range of charcuterie. They serve platter of salami and cured meats. Not to mention the Lardo that goes on their pizza. A fantastic place eat! We are proud to supply.


Capture Wagyu Native Breeds provides a curing service for Highland Wagyu. The farm in Dunblane rears 100% Fullblood Wagyu beef, Wagyu crosses and pedigree Aberdeen Angus, Beef Shorthorn, Highland and Dexter cattle. It is some of the most amazing beef we have ever had the pleasure of working with. Thishighland landscape offers rich and fertile grassland. Premium premium Wagyu cattle and pedigree native breeds are nurtured in this amazing environment. To create the marbling, which gives our beef its velvety, buttery texture,  the cattle are handled with exceptional care and respect. This beef produces excellent natural British Charcuterie.




Native Breeds developed and supplies Snackingham to Serious Pig. The Serious Pig brand has grown from strength to strength and has a strong retail presence all over the UK. Serious Pig provides seriously tasty charcuterie snacks that have wide appeal. We love making snackingham!

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Humble by Nature’s home is a working farm just outside Monmouth in the Wye Valley in South Wales. In 2010, when the last tenant retired and handed in his notice, the council decided to sell the farm. Kate Humble and husband Ludo Graham have brought it back to life (from near dereliction) to become an amazing centre  for rural skills, cookery and learning about all things connected to environment, farming and food. Native Breeds offer charcuterie courses in amongst the incredible range of other activities available on the farm.



Taurus Crafts is part of the Campshill Village Trust. Taurus are our neighbours and collaborators. It is a craft centre with cafe and supports many craft and artisan producers. The craft centre holds many family activities and arts exhibitions throughout the year and is a beautiful place to visit.


Eastbrook Farm rear amazing organic pork and are suppliers to Native Breeds. Tim Finney also runs a pub that we like eating at called The Royal Oak in Bishopstone.



Native Breeds supplies The Great British Frankfurter to Grandpa Franks, both for their incredible hot dog business in the South West but also for distribution in the region. For all wholesale enquiries into Dorset, Devon and Cornwall, Grandpa Franks are your forst port of call. We are very proud to be supplying them.


Cannon and Cannon are London based distibutors for many of Britain’s charcuterie businesses. They are based at Borough Market and Native Breeds have been suppliers to them since 2012. The stall at Borough showcases many of Britain’s cured products and is a great place to visit.




Clare Hargreaves runs Feast with a Chef. An amazing pop up in Bristol that brings the UK’s best Michelin Starred chefs together with local producers to forge the most incredible feasts at affordable rates. Clare is also a food writer and researcher.

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From June 2016 we will be supplying Fortnum’s with a range of Organically processed Charcuterie ranging from smoked, fermented, fresh meats and sausages. This will be an exclusive range and we are very pleased to be working closely with Fortnums to launch this very special range of products.