Westcombe Dairy

Westcombe Charcuterie is made in east Somerset by Paul Burton using veal from their own Dairy herd, complimented by extensively-reared pork, all from low input farming systems based regenerative principles. Bull calves are a by-product of any dairying system and by using the veal meat from their animals to make salami, they are able to create a viable use for the calves. This allows them to rear them, on the farm, for around 8-12 months. Like the rest of the herd, the bull calves get to enjoy the lush green pasture, roaming the Westcombe hills from spring to autumn, before wintering in airy, deep straw barns. Using the veal to make salami is at the heart of why they produce charcuterie. Pork from Gothelney Farm then provides the glorious pearly fat for the salami, but also forms the backbone of the Whole-Muscle-Cut product range. This year they will be bringing a couple of other pork producers into the fold, that share the same commitment to regenerative agriculture, animal well-fare and high quality meat. The pigs and bull calves are slaughtered at Langford Abattoir, which is part of Bristol University Veterinary College. They take inspiration from across Europe, as well as the immediate Somerset surroundings to produce a range of products that work in harmony with their temperate climate and compliment the Westcombe Cheeses. As with the cheeses, they allow the local microbial terroir to impart its unique character and mould flora to their hand-made small-batch charcuterie.Our whole muscle products are cured with sea salt, herbs and spices- no nitrates, nitrites or ripening cultures added. For us, this produces the most natural and delicious-tasting charcuterie. The salamis are made using nitrites and ripening cultures, as there is strong evidence to suggest their use improves both the safety and the quality of salami.