Our beginnings, our philosophy and our products.
Founder, Fred Orme, has been passionate about food and farming from an early age. Following many years as a chef in some of the most renowned restaurants including Gidleigh Park Hotel, Fred decided to leave kitchens for a life on the farm. He converted an old milking parlour into a butchery and now splits his time between the fields and the butcher’s block.
Historically, pigs are best suited to a life of foraging, rootling and wallowing. At The Dartmoor Charcuterie Company our pigs are slow-reared in woodland pastures on Dartmoor. Foraging the local vegetation and with natural spring water, our pigs roam freely and develop true depth of flavour. All our pigs are of heritage breed and are reared here on the farm in Chagford. The herd includes Tamworths, Berkshires, Oxford Sandyblacks and Cornish Lops.
We make a range of delicious artisanal charcuterie, all handmade and home-grown on Dartmoor. Our produce is seasoned with the finest herbs and spices, cured, air dried and allowed to slowly ferment. This process lends to a distinct, bold and nutty flavour!
The Butchery is a stone's throw from the woodland thus reducing the carbon footprint of our produce. We take great pride in our butchery practices and always ensure that the whole pig is used with as little wastage as possible. Using traditional knife skills, we can guarantee that each cut mirrors the care we take in rearing our animals.
Care of the land is central to our ethos at The Dartmoor Charcuterie Company. On the farm, we work with regenerative practices to support the ecosystem of the woodland and you’ll find that all our packaging is entirely plastic-free!