Our current project wouldn’t be possible without the kind services and skills of Graham Waddington.
Graham has been at the leading edge of British made charcuterie for over 10 years.
Graham was one half of the fabulous Trealy Farm, and is now operating a smaller, more development lead operation called Native Breeds. We met Ruth at a market stall in the summer when it was bucketing rain from above in Bristol.
Cut to now, Graham’s almost alchemist mind has been a key part of developing a range of unique products – using a pig that is unusually fatty and also with a unique meat texture has lead us to look at the way we do things much more closely than if we had a run-of-the-mill pig. His experience has been an invaluable element to our making.