About Us

Wass Farm Charcuterie is led by Husband & Wife team, Annabelle and Nick.
The business has grown not from a single idea, but from years of lived experience: of farming, of building food businesses, and of understanding that good food is shaped long before it reaches a plate.
The farm is part of daily life. It is where decisions begin.

Nick
Nick has run the family farm for 30 years. The fields and woodland are not new ground — they are part of a longer story of care and continuity.
He manages the rare-breed Mangalitsa and Middle White pigs raised outdoors on pasture and woodland, allowing them to grow slowly and naturally. He also holds a stalker’s licence and manages deer populations across the farm’s woodland and surrounding fields, maintaining balance while providing carefully sourced venison.
Earlier in his life, Nick spent time working in a busy butchery, learning how carcasses are broken down and how fat and muscle behave in practice. That understanding still shapes how animals are selected and assessed today.
Farming is Nick’s passion, his heart and soul embedded in this land, as his Grandad’s was before him.

Annabelle
Annabelle grew up on her parent’s farm, where the rhythm of the seasons and the realities of livestock were simply part of everyday life.
Before Wass Farm, she spent fifteen years building a national food business, Just Puds Ltd, alongside her parents. That journey — from development kitchen to national buyers, and overseas agents — taught her how food travels from family enterprise to wider tables.
It also taught her patience.
At Wass Farm, Annabelle leads recipe development, brand direction and trade relationships. She works to ensure that what begins in the field retains its integrity as it moves into curing, packaging and professional kitchens.
Her role is to hold the thread between land and market without letting either pull too hard.

How We Work
Nick farms.
Annabelle shapes the product and the business.
Most decisions begin in conversation round the kitchen table — about breed, about timing, about whether a batch is ready.
It is a shared responsibility.

What Matters to Us
We have both spent our lives close to food — from farmyards to factory floors, from buyer meetings to woodland walks.
Experience has made us cautious of shortcuts and wary of speed for its own sake.
Rare-breed pigs take time: it has taken careful management over 4 years to build our herds. Woodland requires patience. Curing cannot be hurried.
Wass Farm is built around that understanding — that good food reflects care long before it reaches the table.
Everything we produce carries that shared history within it.