As you know we’re big fans of Cornish Charcuterie, we’d love to learn more about how the company concept was first born?
The company was created by my employers Richard & Fionagh Harding. Following successful careers in the City, they decided that they wanted a better life for their four children and chose to make the move to Cornwall. Richard was sent to hunt for a perfect house with a couple of acres and ended up falling in love with a 330 acre farm which needed everything doing to it! Realising fairly early on that they weren’t going to make a living from farming they needed to create a business in order to make the farm viable and Cornish Charcuterie was born!
What's changed since then?
Since the company was launched in November 2011 with just four soft charcuterie products, we have expanded in both product range and staff numbers and now have an amazing team working in all areas of the farm. I joined in May 2013 as the first member of staff and have loved seeing the company develop. Our select range of hard and soft charcuterie is now sold in farm shops and delis countrywide and takes pride of place in quality hampers – such as those provided by Unique Homestays!
Tell us what makes your products so unique?
All our products are hand made in small batches by our lovely team who care that every jar of pate and every stick of salami tastes as good as the last. We were the first British Charcutiers to produce an ambient Pate and Rillette, meaning the product does not have to be refrigerated. This, along with long shelf-life testing, means that we can supply hamper companies or businesses with no chilled space, which is pretty unique.
Any secret ingredients we should know about!?
A combination of using meat from animals which are born and bred here at Norton Barton, and a happy team behind the products!
What's the best part of the job?
The variety - speaking to different people every day and being able to sell quality products, as well as being involved in many other aspects of the business. The product testing part is also great as we are encouraged to come up with new ideas and once made, we taste them - that's an added bonus!
What can we look forward to from Cornish Charcuterie in 2016?
In addition to Cornish Charcuterie who have been producing at Norton Barton for some time, in 2015 Richard and Fionagh set up North Coast Cider in collaboration with Oliver Tullett of North Coast Wine and Popti Cornish Bakehouse with Ali Beech, formerly of Made With Love. Next year will see them start distillation of North Coast cider into Cider Brandy and launch a whole range of exciting new products from Cornish Charcuterie and Popti. We also anticipate progressing the educational and tourist side of the Artisan Food Village, as well as further developing our farm shop and tea rooms.
