For a long time I was running a city centre shop filled with my own farm produce. In 2016 I had learned how to make and cure different meats with a great guy called Turan @Coldsmoking (give him a follow if you like food- of course you like food) I had a spell of making charcuterie from my own farm meats. Coppa, lomo, bresaola, chorizo, salami etc. Apart from some initial teething problems, it went well. Sadly the direction of the business turned slightly and (without boring you with the details) the charcuterie took a back seat. Roll on to 2022- I gave it a little go, dipped my toe back in, but the idea behind the charcuterie was to sell it in my shop and then my shop closed in 2023. So now my lovely little curing fridge sits unused but still very much loved. This last few months I have had such a surge of optimism with you all on here I am considering firing up the production again. So- would you like to see hand made, artisan charcuterie from Radmore farm? If you do, like and share and let me know. Thanks for reading.