Great British Charcuterie from the Yorkshire Dales and North Yorkshire.

We employ traditional curing, fermenting, air drying and smoking to produce a range of great British charcuterie.

Yorkshire Dales Charcuterie Ltd was founded in 2020 as a subsidiary of The Grid Iron Company. We make charcuterie and salumi products from native breed livestock and wild fish and game from North Yorkshire farms and estates.

We hate waste!

Our aim is to add value and reduce waste by creating fantastic products from every part of the animal carcase. When we use animals for food we should honour their lives and the care and patience that has gone into their rearing.

As chef, Fergus Henderson, said: “If you’re going to kill the animal it seems only polite to use the whole thing.”

For us, the Holy Grail of butchery is perfect carcase balancing. That is, to use all the parts of the animal and not just the popular “prime cuts”. By working closely with our partners at Grid Iron Meat, we are able to create recipes and products to use up the less favoured cuts and the “trim” from the butchery.

We are proud to support Fare Share Yorkshire in fighting hunger and tackling food waste.

Why Native Breeds?

Native breeds of beef and pork grow much more slowly to maturity than do their cross-bred cousins. This is one of the reasons they became rare, as demand grew for leaner meat, and more of it, more quickly. It’s much more costly and time consuming for farmers to rear native breeds but the reward is in an end product with greater depth of flavour.

This slower growth and a natural diet combine to create an animal with much higher fat content and therefore more flavour. That makes them ideal for making great british charcuterie.

Collaboration with local producers.

We believe that it takes great expertise and experience to produce the very best products and quickly realised that we can’t be good at everything. Our model is to develop a range of products combining the best quality meats with carefully balanced paired ingredients and seasonings. This work is carried out in our development kitchen and climate controlled maturing room. Once we’ve perfected a product we look for experienced artisan producers to help.