We started trading as Westnewton Artisan Charcuterie in 2011, in Northern England and South West Scotland. My background is in the food industry as a chef, spending 12 years in Switzerland and travelling in Europe. I specialised as chef Gardemanger, sparking my interest in Charcuterie.I made Artisan Cheese from unpasturised milk for a local cheese company which finally inspired me to set up as Westnewton Artisan charcuterie, but we had to rely on other people to produce the meat.
We have Oxford Sandy and Black cross pigs which are free range grazed and moved to a new area frequently. We feed local cereals compound foods and vegetables, which we grow ourselves.
Sheep are Herdwick and Herdwick cross bred.
We make around 15 different flavoured Salamis and 5-6 dried meats including Bacon, Pancetta, Smoked cured sausages to cook, using the whole animal.
We use the local Abatoir - all cutting and production is done on our own premises. Please see our price and product list which may change as we make small batches and these may be sold out.
It takes 5-8 weeks to produce a Salami therefore we can’t guarantee we will have all products in stock.
We are always looking to create new and seasonal products and will add to the list as these come along.
The family Help with feeding bedding cleaning out moving stock and Farmers markets.
Julie, Leon, Peter, Oliver,( Elaine and Sadie) admins
UK only - Royal Mail
Orders over £25 and up to £50 - £5 for delivery
Orders over £50 - FREE standard delivery
Next day orders up to 2kg and over £25 in value - £7.50 delivery. The weight must include packaging and ice packs added.
Next day orders over 2kg and over £50 in value - 50% off postage cost