From our jarred organic corned beef and traditionally cooked ham to carefully chosen continental charcuterie, this is meat made for sharing. Organic, free-range and thoughtfully sourced, ready for boards, sandwiches or easy suppers.
Showing all 7 results
-
Organic Cooking Chorizo
£6.95A taste of Mediterranean It's back! With an improved recipe (and less salt) organic cooking chorizo made from Helen Browning's…View details This product has multiple variants. The options may be chosen on the product page -
Organic Corned Beef
£8.00From British dairy-bred, grass-fed organic beef We use our own sustainable 'Good Beef' to magic up a modern version on…Add to basket -
Organic Dry Cured Ham
£5.95From outdoor-bred, slow-grown pigs. Hot, cold, sliced or diced ? however you love to eat your ham, make it extra…Add to basket -
Organic Antipasto Misto
£5.50Organic charcuterieRead more -
Organic Fennel Salami
£4.50Pork salami flavoured with fennel 100% organic, high animal welfare charcuterie.Read more -
Sale!
Organic Mystery Freezer Value Bag
Original price was: £80.00.£40.00Current price is: £40.00.Too Good to Throw box, worth approximately £80 at full price, aiming to help combat food waste. All products have…Read more -
Organic Whole Cooked Ham
£95.00Exclusively for Christmas. One delivery only Made from a pork leg muscle, traditionally dry cured, oven cooked and then finished…Read more
Our organic charcuterie and cured meats bring together jarred organic corned beef, cooked ham and continental-style cured meats from trusted producers. Traditional curing methods, proper seasoning and good-quality meat matter more than flashy packaging. These are meats suited to grazing boards, sandwiches and relaxed entertaining – simple food, well prepared. If you’re searching for organic cured meats or high-quality charcuterie online, provenance and flavour come first here.
- Always organic, sustainable British farming
- Gluten-free
- Non-GM
- Soil Association approved
FAQs
Can organic meat have antibiotics?
Organic is currently the only certified system that explicitly limits routine farm antibiotic use and requires farmers to use other methods to prevent and treat disease, with antibiotics only available as a last resort for sick animals.
What does Dry Cured mean?
All bacon is cured – either wet or dry. The dry curing process involves no added water, so there is no weight loss on cooking. The curing salts are applied directly to the surface of the meat and rubbed in thoroughly. The cut is then wrapped in a protective air tight covering and refrigerated. Here at Helen Browning’s Organic we prefer the meat and cure to work together for 10 days in the chill.