Our Ethos

Artisan charcuterie, shaped by landscape, animals and time.
Wass Farm is a small family farm in North Yorkshire, where we raise rare-breed pigs and create traditional British charcuterie slowly, carefully, and in limited quantities.
Our work is rooted in place. The way our animals live and the land they move through. Nothing here is rushed. We believe the best charcuterie is a reflection of patience, restraint, and respect for raw ingredients.

The Farm
A farm shaped by the Howardian Hills.
Wass Farm sits within the Howardian Hills, an Area of Outstanding Natural Beauty in North Yorkshire. This is a quiet, rural landscape of pasture, woodland and hedgerows, with marked seasons following natures rhythm.
The land matters. Our pigs spend their lives outdoors, moving between pasture and woodland, exposed to fresh air, weather, and seasonal change. This environment supports healthy animals, strong muscle development, and the rich, well-distributed fat that defines exceptional charcuterie.
Flavour begins here, long before it reaches the curing room.

The Animals
Rare breeds, truly free range- and wild venison from our land.
We work with two breeds chosen for flavour rather than speed of growth: Mangalitsa and Middle White.
Our pigs are free-range and woodland-raised, able to root, forage and behave naturally. Their diet is supplemented with apple mulch — a by-product from a local cider producer — which adds a gentle sweetness that carries through into the finished meat.
Alongside our pork, we also work with Wild Venison from our own woodland and surrounding fields. This meat comes from carefully managed populations on the farm, providing a naturally lean, deeply flavoured counterpoint to our pork, and allowing us to create venison charcuterie with the same attention to balance and restraint.
We believe good charcuterie starts with animals that have lived well, whether farmed or wild. This approach takes more time, more land, and more care, but it results in meat with depth, texture and character that cannot be replicated through intensive systems.

The Craft
Made slowly, in small batches.
All of our charcuterie is made in small batches, mixed from scratch and cured using traditional methods, in close collaboration with a specialist curing partner. We allow time for natural fermentation, slow curing, and extended air-drying — often for many months — so flavour can develop fully and naturally.
We do not chase shortcuts. We do not force flavour. Each product is allowed to take as long as it needs, guided by touch, smell, and experience rather than a fixed production schedule.
This is food made by observation and patience, not by formula.

Flavour Philosophy
Fat, balance and restraint.
Exceptional charcuterie depends on fat — its quality, its texture, and how it carries flavour. Mangalitsa pork, in particular, is prized for its fine, creamy fat and depth of flavour, which allows us to work with restraint rather than excess seasoning.
Our aim is balance. We want sweetness, savouriness and spice to sit quietly alongside the meat, never overwhelming it. The best flavour is often the most subtle — revealed slowly, slice by slice.
This is charcuterie designed to be eaten thoughtfully.

Sustainability & Responsibility
Respect for animals, land and resources.
Our approach is built around using animals fully and responsibly. Alongside our pork, we also work with wild venison from our own land and surrounding woodlands — a highly sustainable meat that forms part of our charcuterie range.
We prioritise low-waste production, careful sourcing, and practices that make sense for the long term, not just the next season. Sustainability, for us, is practical rather than performative — rooted in decisions made daily on the farm and in the curing room.

Founder-Led
Hands-on, and intentional.
Wass Farm is a founder business, with direct involvement in every stage — from farming and animal care through to curing, packing and sharing our food.
We have chosen to grow slowly and deliberately, keeping production limited so quality remains uncompromised. Our focus is not on volume, but on making food we are proud to put our name to.

Recognition
Trusted by cooks, chefs and judges alike.
Our charcuterie has been recognised with numerous Great Taste Awards and is used by chefs who value provenance and flavour. We produce in limited runs, with a number of products made only once or twice a year, depending on the rhythm of the farm.
Whether enjoyed simply at home or used in a professional kitchen, our charcuterie is made to reward attention and care.