Trade

Charcuterie, from farm to finish.
At Wass Farm, we raise rare heritage‑breed pigs and manage our own woodland for wild venison. Our animals are slow‑grown, outdoor‑reared and handled with care at every stage.
We work with a specialist curing partner just 30 minutes from the farm, using our own recipes and specifications. Every batch is overseen closely to ensure the final product honours the time and quality invested in our meat.
The result is true provenance, full traceability, and uncompromising quality.

For Retailers
Charcuterie that earns its place on the shelf.
• Heritage breed pork with exceptional depth of flavour
• Slow, time-led curing for consistency and balance
• Distinctive, premium positioning
• Designed for farm shops, deli’s and food halls
We work with retailers who value provenance and communicating it, maintain strong in-store standards and display, understand premium pricing and margin.

For Chefs
Ingredient led charcuterie, made with intent.
• Mangalitsa pork with high quality fat and clean flavour
• Wild venison from our managed woodlands
• Used by Michelin starred kitchens
Created for kitchens that value clarity, integrity, and provenance on the plate.

Our Range
• Mangalitsa salamis
• Air-dried whole muscle cuts
• Wild venison salami

Trade enquiries
If Wass Farm feels like the right fit, we would love to hear from you.