British Organic Charcuterie

17th April 2019

Native Breeds (Graham & Ruth Waddington) and Helen Browning’s have been working together for five years on a customer / supplier basis. The key interests of both businesses during this time, has been applying organic sustainable agriculture to meat production and charcuterie and we are very pleased to announce that with effect from April 1st 2019 the two businesses have decided to cement a closer partnership. Combining assets, skills and knowledge we will create a range of exceptional products under the Helen Browning’s banner.

This is a very exciting time for both businesses and we are very pleased to be entering into this relationship. Not only does the organic banner denote the highest animal welfare standards, but the resulting quality of meat for charcuterie production is excellent.

Some of our core products will be:

-Organic Pork and Thyme Salami

-Organic Pork and Rosemary Salami

-Organic Air Dried Beef

-Organic Corned Beef

-Organic Smoked Pancetta

Charcuterie fans watch this space for products soon to be available through our online shop! Please contact James@helenbrowningorganics.co.uk for any wholesale queries in the meantime.

Interested to know a little more about Graham? Here’s a quick Bio …

Graham Waddington is one of the few specialists in Britain who are expert in the curing, fermenting and air-drying of meat.

Graham’s apprenticeship in this specialist field was completed through extensive training in Spain, Germany and Sardinia, learning from some of Europe’s finest ham and salami makers. He has also taken tuition from Britain’s last apprenticed curer, Maynard Davies.

His work is interdisciplinary and takes influence from both southern and northern European traditions in charcuterie-making but he is passionate about creating a strong charcuterie network in the UK and re-establishing skills that were once prevalent across Britain.

He has conjointly received awards from The Great Taste of Britain and The True Taste of Wales, was the UKTV Food Heroes regional winner, won the Waitrose Made in Britain award and gained the high accolade Producer of the Year 2009 from the BBC Food and Farming Awards. He has cured hams for HRH the Prince of Wales, produced for Hugh Fearnley Whittingstall’s River Cottage brand and provided charcuterie for many of Britain’s most renowned chefs and fine-dining restaurants.

Graham’s key pursuit is to make exceptional products by applying the artisan skill and craft of charcuterie, using only the finest organic meat and continue to explore the potential of ‘nose to tail’ eating.

Chop House news 😊

• From 7th May we are opening at 5pm again. Last food order at 8.45pm.

• Burger Buddies!! 2 burgers for £20 and ½ price onion rings between the hour of 5 and 6pm (last food order at 5.45pm) tables must be vacated by 6.30pm.

See more...

British Organic Charcuterie

Native Breeds and Helen Browning’s have been working together for five years on a customer / supplier basis. The key interests of both businesses during this time, has been applying organic sustainable agriculture to meat production and charcuterie and we are very pleased to announce ...

One ice cream and one loaf at a time

Our HB businesses tend to move at a steady pace — like farming generally — and new developments can often take us by surprise...

Helen Browning's Organic
Helen Browning's Organic6 hours ago
This is well worth a share. A very informative & engaging video about one of our most remarkable & precious resources ... SOIL!
Helen Browning's Organic
The Guardian
Soil is pretty remarkable stuff. It provides 95% of our food, helps regulate the Earth’s atmosphere and is a bigger carbon sink than all the world's forests combined. In fact, it basically enables all life on this planet to exist. So why do we treat it like dirt? The Guardian journalist Josh Toussaint-Strauss finds out how we are destroying it, but also discovers some of the progress made in the race to protect the Earth’s soils

1 week ago
  • 29
  • 1
2 weeks ago
  • 39
  • 2
3 weeks ago
  • 25
  • 0
3 weeks ago
  • 26
  • 0
1 month ago
  • 33
  • 4
2 months ago
  • 48
  • 4