Our Craft

From Field to Cure
Charcuterie begins long before seasoning or air-drying. It begins with the animal — its breed, its maturity, and the life it has lived.
At Wass Farm, we raise rare-breed Mangalitsa and Middle White pigs outdoors in North Yorkshire, selecting for flavour and fat quality rather than speed of growth. Alongside our pork, we also work with wild venison from our woodland and surrounding fields.
Only when the raw material is right does the curing begin.

Breed & Maturity
We use slow-growing breeds because they produce mature muscle and well-distributed fat — both essential in long-cured charcuterie.
Fat is not simply richness; it stabilises texture, carries flavour and protects the meat during curing. Poor-quality or underdeveloped fat cannot be corrected later.
Animals are grown to full maturity before processing, allowing the depth and structure required for extended air-drying.

Butchery & Selection
Not every cut is suitable for curing.
Muscle groups are selected according to their structure and fat content. Whole muscles such as coppa are chosen for balance and fibre direction, while trim and secondary cuts are used thoughtfully in salami production.
This stage determines texture, slice ability and long-term stability.

Recipe & Seasoning
Our charcuterie is produced in small batches to our own recipes, developed to complement — not mask — the meat.
Seasoning is restrained. Salt levels are carefully calculated to preserve safely while allowing flavour to remain clear. Spices are used in balance, never dominance.
We do not design products for shock value or excessive intensity. Our aim is depth and integration.

Fermentation
For salami, natural fermentation begins once the meat is mixed and the salami casings filled.
During this stage, beneficial cultures convert sugars into lactic acid, lowering pH and creating a stable environment for curing. Temperature and humidity are carefully controlled to ensure safe, even development.
This is where flavour begins to build quietly beneath the surface.

Slow Curing & Air-Drying
Time is the defining ingredient.
Whole muscles and salami are cured and air-dried over many months. During this period:
• Moisture slowly evaporates
• Flavour concentrates
• Texture firms and stabilises
• Weight reduces naturally
This loss of weight is part of the process — it is also why properly cured charcuterie is denser and more complex than fresh meat.
Nothing is rushed. Each batch is assessed by texture, aroma and taste before release.

Collaboration & Oversight
Our charcuterie is produced in collaboration with a local specialist curing partner, working exclusively to Wass Farm recipes and standards.
This model allows us to combine hands-on farming with dedicated curing expertise, ensuring consistency, technical precision and small-batch control. Production decisions are guided by shared judgement rather than fixed timelines.
We remain closely involved in ingredient selection, recipe development and quality oversight at every stage.

Release & Availability
We produce in limited runs aligned with the natural rhythm of the farm.
When a batch is ready, it is released. When it sells through, we wait for the next cycle. This prevents overproduction and ensures each product reflects the season and maturity of the animals behind it.

Why It Matters
Charcuterie cannot be improved once it begins to cure. Every decision — breed, fat quality, seasoning, fermentation and time — compounds.
Our role is not to manipulate flavour, but to guide it carefully from raw ingredient to finished slice.