I caught the hunting, farming and sausage making bug at a young age, and have not looked back since. I have always had a passion for deer management and for simply eat what we got after a successful day. Inherited the passion for charcuterie making from my grandfather, especially for traditionally air dried sausages and salamis and I still love to learn as much as I can about them. I am also passionate about sustainable grass based livestock farming.
Our venison comes from sustainably managed deer populations in Dorset and we source the additional pork from local free range producers.