Slow-Cured Charcuterie

The Knepp Estate’s charcuterie is made in small batches in-house using ethical, sustainable beef from their rewilding project and pork from like-minded producers who really care about the planet, people and animals.

Raised on their 3,500-acre rewilding project, their freeroaming herds of Old English Longhorn cattle, Tamworth pigs and Red and Fallow deer help shape one of the UK’s biggest biodiversity hotspots.

Living freely and eating a wild, naturally-varied diet, they produce meat that’s healthier, richer in flavour and better for the planet. The wild meat is high in omega-3, CLA, beta carotene, vitamins E & B, calcium, magnesium and potassium and low in saturated fats. Because they are free to browse and are ‘slow-grown’ – not fattened unnaturally fast on grain and protein – the wild meat from their animals is denser and richer, with that characteristic ‘marbling’ of fat which gives fantastic texture and taste.

Their beef comes from old English longhorn cattle that roam freely in their rewilding project. By revitalising the soil and plants they’re helping the ecosystem to capture carbon, acting as a positive force against climate change.

Their pork comes from pigs who love to rootle wetlands and wood pastures and gorging on acorns from ancient oaks. These rare native breeds forage year round, helping to restore habitat for rare species.

Images by Knepp.