The real cure use locally sourced wild deer & experimental flavours to create a unique range of venison charcuterie. You won't find a 'classic British banger' or imitation Italian salami here but if you're interested in new and exciting flavours, we're your people. We handcraft our entire range, producing truly stunning flavours by combining herbs, spices and British foraged fair with processes such as smoking, curing and dehydrating.
Our range includes:
We also make beautiful award winning cold smoked trout from the Piddle Valley in Dorset.
Here are some of the judges’ comments from the 2016 Great Taste and Taste of The West awards:
Wild Venison Salami with Sloe & Garlic
'Great texture – chunky with a bite. A long-run flavour, smoke at first with all the other flavours following behind.'
Cold Smoked Piddle Trout
'Sweet, light aroma with a gentle smoke and a perfect creamy texture. A lovely flavour – very clean, light and delicate.'
‘Wonderful rich, smoky spicy background that delivered a great depth of flavour’