Graham Waddington’s charcuterie story starts in 2003 when he & wife Ruth decided to keep a couple of pigs on a rough piece of ground near their home, and began making sausages and bacon to sell to neighbours and friends.
Graham has trained across Europe and the UK and has been making charcuterie for nearly seventeen years in Britain. His salamis and specialist hams have won national food awards and sold to Michelin-Starred chefs.
Graham is now a partner in Rare & Pasture with Fowlescombe farm in South Devon. Rare & Pasture charcuterie products are clean, natural and nutritious and are made in a way that protects the quality of Fowelscombe’s amazing meat.
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