Q. Do you use free range chicken

A. Not only is the chicken we use free range but all animals we use are free range as photographs on this page demonstrate and this also applies to the eggs used in our recipes

Q. What are the Devon breeds of pig you talk about

A.

The Devon Lop pig originated in Tavistock many centuries ago and is also known as the Cornish White due to the breed being kept on both sides of the Devon & Cornwall border, it was also known as the National Long White Lop Eared pig and this was changed to the British Lop. Records in Tavistock Abbey date back to the 1400’s showing that local breeders paid for the right of pannage in the nearby forests and woodlands, which enabled their swineherds to fatten on the fallen beech masts and acorns. This pig is reputed to being unable to over fatten if fed too much ! Which is why it is a popular breed to cross mate with the commercial breeds.  

The Devon Black which is also known as the Cornish Black pig or the Large Black probably arrived in the 1600’s by being introduced through the port at Plymouth as a Spanish black pig and then cross mated with our own lop eared pig to create what we have today which is a large black pig with lop eared features and with good maternal instincts. Given it is the largest of our traditional breeds it is easy to see why this pig produces great hams and bacon.

Q. What is Charcuterie

A. It is the French artisan term for preserving meat and turning it into fine food products by curing, cooking and smoking or a combination of all three methods, for example hams, pate, terrines and pies. This work is carried out by qualified Charcutiers. Our father is we believe the only Englishman who is a French registered Boucher-Charcutier-Traiteur, he is currently passing down his skills to us his children along with some of his secret recipes, it is truly an enjoyable family affair.

Q. Do you teach Charcuterie

A. Marc Frederic our father still enjoys passing on his skills to like minded people and is often found teaching Hotel chefs, deli owners and other fine food establishments about charcuterie. He carries this out very often just for busmans holiday rates such is his passion for his craft, he also takes great enjoyment from being called upon to be a food critic and judge for competitions. If you require bespoke butchery / charcuterie tuition or consultation then get in touch ! 

Q. What is your favourite pig

A. The Gloucester old Spot is our favourite all rounder, however the Tamworth is unbeatable for taste. 

Q. Must I keep pate in the fridge

A. Pate can be stored at ambient temperature and once opened it is good practice to then keep it in your fridge and use within 3 days. However to get the best from your pate it is at its best when it is at room temperature just like a good red wine or indeed a good cheese.

Charcuterie from Devon, a taste for the future from the past.
1 Carhaix Way, Dawlish, Devon, EX7 0RR.