Cobble Lane Cured make fermented & air-dried products using British meat, drawing on the experience and skills two founders had developed over years in the butchery trade. Starting with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily. Making good, aged & cured meat products takes a long time. To make a range of meats they employ techniques and processes from the various butchery traditions around Europe. They have been tweaked and combined to suit the meat bought here.
Pork and beef from traditional British breeds, lamb and goats, Yorkshire mangalitza and British wagyu. is used in the products found here.