HARVESTING SCHEDULE

Coming Soon from the Curing Room…

Curing is a science — but not an exact one. All sorts of factors are at play while we wait for each product to reach its perfect moment.

Once ready, we ‘harvest’ — our term for testing pH, water activity, and carrying out organoleptic checks to make sure everything’s safe to eat and tasting exactly as it should. Then it’s weighed, packed, labelled, and sent on its way to you.

We’ve been working through pre-orders for our wholesale customers over the past few weeks, but that’s now wrapped up — so everything coming through from here on out is destined for our online shop, festive markets, and events.

Here’s a rough guide to what’s coming through next…

Saucisson Sec: Monday 24th November

Red Wine & Garlic: Monday 24th November

Fennel: Wednesday 26th November

Porcini & Truffle: Tuesday 18th November

Salami Picante: Tuesday 11th November

Chorizo & Bourbon: Tuesday 18th November

Whisky-oak Smoked Nduja: Monday 17th November

Whisky-oak Smoked Chorizo: Wednesday 26th November

Caraway Kielbasa: Production complete for 2025

Black Garlic & Oloroso Sherry: Monday 17th November