In 2003, Graham and Ruth Waddington decided to keep a pig or two on a rough piece of ground next to their home in Monmouthshire. They made sausages and bacon and sold exclusively to neighbours and friends. A hobby developed into a passion. Following time developing his craft in Sardinia, Spain and Germany, Graham set up Native Breeds Charcuterie in 2010 with his wife Ruth.
Graham is now one of Britain’s leading charcutiers. He is featured in the May edition of Olive magazine in their ‘Food Heroes‘ article as one of their top ten best artisans in the UK. He has made salamis and specialist hams that have won national food awards, supplied Michelin-starred chefs and contributed to several specialist curing books. Native Breeds is the culmination of that commitment and expertise, dedicated to remaining small-scale, perpetuating a crafted approach and striving to make excellent charcuterie in ways that work with nature’s bounty rather than impose upon it.
In order to produce charcuterie of the very best quality, we work closely with farms who take huge pride in both their animal husbandry and stewardship of the soil. With this in mind, Native Breeds has recently become part of a unique, integrated and digitally connected supply chain, which was conceived and created by our Chairman, Martin Kelly. This operation is based at our main farming partner’s farm in Fife where breeding herds of Black Galloway cattle and Manx Loaghtan sheep were established in 2017.
The farm has its own micro abattoir and butchery facility, both of which hold an ‘AA’ BRC accreditation certificate – the highest possible rating. We believe that this is the UK’s first on-farm, seamless ‘Conception 2 Consumption‘ closed supply chain for charcuterie products.
We buy the rest of our native breed livestock from two organic farms, one in South Gloucestershire and one in Devon. Both farms use the research abattoir and butchery belonging to the University of Bristol’s School of Veterinary Science. This facility provides us with the exemplary standards of animal welfare that are foundational to our business.
In parallel with responsible sourcing of our meat, we work hard to research and source the finest ingredients for all our recipes. To this end, we use only natural herbs and spices, and only plant-based antioxidants. We smoke using actual hardwoods rather than any of the artificial liquid smokes which are still in use. Our charcuterie is naturally high in protein and is produced with minimum nitrite levels.
This website is the beginning of our next stage of development – to provide our products directly to the customer at home. Later this year, we are planning to roll out a ‘Friends of Native Breeds’ portal on our website. Here, we will share new ways to enjoy our charcuterie, publish news and photographs from our principal farming partners, and invite Friends to special food and farming events that reflect our respectful and sustainable stewardship of nature’s bounty.
The Waddingtons, along with their energetic and dedicated team at Native Breeds, look forward to sharing this journey with you.