Award-winning Yorkshire
Artisan Charcuterie
Wass Farm produces small-batch charcuterie from rare heritage breeds raised in our woodlands. Working with Mangalitsa and Middle White pigs, we focus on fat, quality, time, and controlled maturation to achieve balance and depth of flavour.
Alongside pork, we produce limited quantities of wild venison from the surrounding woodland, used selectively in slow-fermented cures.
Each product reflects patience, restraint, and a considered process.
PORK & FENNEL SALAMI
HERBES DE PROVENCE SALAMI
Artisan charcuterie made from woodland, free range, mangalitsa & middle white pork
Wass Farm is located in the Howardian Hills of North Yorkshire, a designated ‘Area of Outstanding Natural Beauty’. We produce small-batch charcuterie defined by time, and restraint.
Our pigs are raised outdoors in woodland and pasture, where conditions allow them to grow slowly and naturally. We work with two breeds valued for their flavour and fat quality: the Yorkshire heritage Middle White and the Mangalitsa. Their diet is supplemented with apple mulch from a local cider producer, contributing a subtle sweetness that carries through into the charcuterie.
Alongside pork, we also include limited quantities of wild venison from the surrounding woodland. Harvested responsibly and used selectively, it lends a clean, deeply savoury character to our charcuterie range.
All charcuterie is produced in small batches, with recipes mixed from scratch and without the use of the 14 FSA allergens. Each product reflects careful sourcing, skilled craft, and an unhurried process.
The focus remains on balance, flavour, and time.
Annabelle & Nick
Founders
