Need A Charcuterie Supplier Delivering In Northamptonshire?
Contact our team today for more information on our British Cured Meats:
British Cured Meat Supplier & Charcuterie Producer Delivering in Northamptonshire.
We supply exceptional British cured meats to hotels, restaurants and charcuterie enthusiasts the world over. Our products are cut, cured, smoked and hung in our London based factory.
Cured Meat Supplier Delivering in Northamptonshire
Cobble Lane Cured make modern British charcuterie using the highest welfare British meats. Our products are all cut, cured, smoked and hung by us, at our butchery in Islington. We believe that combining traditional European methods with Britain’s superior quality meats, creates an entirely better product: better for animal welfare, better for British farmersand better for eating too.
Having worked under some of Europe’s greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
Northamptonshire Charcuterie Producer
We are a specialist Cured Meat producer in Northamptonshire. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. Having worked under some of Europe’s greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily.
WHY BRITISH CHARCUTERIE?
British meat is exceptional. We have higher welfare standards than many of our neighbours, and a rich, diverse stock of breeds, and this makes for a fairer and tastier end product.
HOW WE WORK
We produce our British cured meats in small batches, not hurrying the process, or using any chemicals to accelerate, stabilise or artificially enhance our products.
Matt has been a butcher all his working life. He used his first boning knife at the age of 14 when he got his first Saturday job.
Matt has been a butcher all his working life. He used his first boning knife at the age of 14 when he got his first Saturday job helping his local butchers in the Christmas rush. At 16 he enrolled as an apprentice butcher where he was traditionally trained.
He has managed butcher shops in and outside of London, and competed in butchery competitions across the continent. Matt prides himself in developing new products, taking inspiration from different cultures and butchery styles, searching for a way to give old traditions a modern edge. Matt continues to add his creative flair and skill in developing our range of British cured meats.
Matt loves our Fennel salami with a nice cold beer.
Adam is the production master at Cobble Lane. He grew up on a small farm in Poland beginning his butchery journey.
Adam is the production master at Cobble Lane. He grew up on a small farm in Poland beginning his butchery journey by helping his family make their own smoked sausages. After gaining his meat processing diploma he worked across Europe, honing his knowledge and skills in charcuterie production. He learnt from the best and worked for the best. Adam applies his exacting standards to everything we make and our products are all the better for it. Adam’s favorite meat is our award winning Islington saucisson which he recommends with a good red wine or a rose in the summer.
Lucy runs the business and customer services side of Cobble Lane Cured. A food lover she began her career.
Lucy runs the business and customer services side of Cobble Lane Cured. A food lover she began her career in the food industry where she met her husband and Cobble Lane Cured Founder Matt. She gained her business experience within HR Departments of London Business School and the Evening Standard. As demands for Cobble Lane Cure products grew Lucy joined the team to support our business to grow.
Currently pregnant Lucy can’t wait to have some cured meats which she’ll enjoy with a sparkling elderflower juice.
Sabina is a hands on member of our processing and production team and wife of Adam.
Sabina is a hands on member of our processing and production team and wife of Adam. She works in our butchers assisting in the making, packing and general grafting that makes our meats so delicious. She has been involved in Cobble Lane Cured from the very beginning when we first sold at Farmers Markets. Her insight and taste buds make her a brilliant addition to our team.
Her favorite meat is our nduja delicious melted on top of a pizza.
Cobble Lane cured is one of the top charcuterie producers in the UK, the range of products & Flavours are second to none and not only do they taste amazing and your customers will definitely be asking for more …
– Tom Aikens
Exceptional product, leading the way in an exciting time for British charcuterie. Supporting British farmers along the way!
– Jamie Oliver
Cobble Lane Cured produce is delicious and consistent, meaning we can deliver consistently high standards to our guests. Having a UK supplier of top quality charcuterie helps us be more sustainable with thought for the environment, this is very important to us at Belmond Le Manoir Aux Quat’Saisons.
– Le Manoir Aux Quat’Saisons
We work with independent producers who are sparking revolutions in their own fields. By championing Matt and Adam at Cobble Lane, who source their raw ingredients from a select group of farmers and suppliers working to exacting, sustainable standards, we’re supporting a community of people who are driving change across the food system.
View our gallery of British Cured Meats on Instagram
Error: API requests are being delayed. New posts will not be retrieved for at least 5 minutes.
API error 190: Error validating access token: The session has been invalidated because the user changed their password or Facebook has changed the session for security reasons.