Started by Nick Brake in June 2014, The Rutland Charcuterie Company was born out of a desire to put British Charcuterie on the map. Owner Nick, started his career as a trained cabinet before moving to the French Alps with his family where he provided catering for top end chalets. It was his time here which ignited his passion for charcuterie.
After moving back to the UK, he became increasingly frustrated that British charcuterie was not more readily available, despite the UK having the best livestock and the highest animal welfare standards in the world as well as the technology to produce charcuterie products every bit the equal to those produced on the continent.
After studying Butchery & Charcuterie for a year at The School of Artisan Food in north Nottinghamshire he set up The Rutland Charcuterie Company with the help of Rich Summers, one of his tutors on the course. The company specialise in making salamis and air-dried meats, all made with their three core values: provenance, high animal welfare standards and of course great taste.