Charcuterie

Six More National Awards for Exeter's Good Game

Authored by HarryWild
Posted: Tue, 08/14/2018 - 7:02pm

Good Game in Devon have won six national awards for their organic and non-organic charcuterie at the first British Charcuterie Awards, hosted by BBC Countryfile Live at Blenheim Palace.

Competing against an impressive 400 other charcuterie entries created by 100 producers from across the UK, Good Game won four silver and two bronze awards for their range of cured meats, sausages and game.

These entries were judged blind by 20 leading food, retail and hospitality experts including head judge John Gower, who founded New York’s Charcuterie Masters, as well as Great British...

Silver success for Rusty Pig

Authored by Sue Cade
Posted: Thu, 08/09/2018 - 11:23am

Ottery St Mary’s Rusty Pig brought home two silver medals in the British Charcuterie Awards.

The Yonder Street restaurant and charcuterie producer entered Hog’s Pudding and Pancetta featuring locally produced, ethically farmed pork.

The judges included Bake Off’s Prue Leith and food writer Henrietta Green with Head Judge John Gower of Quiet Waters Farm.

Rusty Pig owner, Robin Rea said: “We’re pleased to receive recognition for the quality of our charcuterie at such a prestigious event.

“Our range of charcuterie has proved popular in the South West, and to be...

Limited edition salami created in memory of charcuterie fan Paul

Authored by Sue Cade
Posted: Wed, 04/11/2018 - 10:06am

One year after the tragic death of Paul Young, Ottery St Mary restaurant and charcuterie Rusty Pig has released a limited edition salami in his honour.

Owner Robin Rea set up Rusty Pig Charcuterie in partnership with Paul in 2016, after they met at a butchery course.

Together, they launched a range of wholesale charcuterie that quickly became popular with pubs, farm shops and at food festivals across the South West. Tragically, just as the business was taking off, Paul died in a motorbike accident in Somerset.

Robin Rea said: “We were all totally devastated to lose...

Gold accolade for Ottery’s Rusty Pig

Authored by Sue Cade
Posted: Wed, 08/20/2014 - 5:55pm

Family-run restaurant Rusty Pig has been awarded a prestigious gold in the Taste of the West Hospitality and Retail Awards 2014.

The respected awards aim to find the best places to eat, drink, shop and sleep in the South West.

Owner and head chef, Robin Rea said: “We are delighted to have achieved gold as this is based on a variety of criteria including local sourcing, quality, atmosphere and value for money.

“Taste is an important part of the Rusty Pig ethos - we only use pigs that have had a natural diet, the freedom to roam and a good lifespan, as this gives the...

Basic Butchery & Charcuterie Day Course

Event Date: 
13/04/2014 - 9:30am to 4:30pm
Venue: 
West Town Farm, Ide, Exeter EX2 9TG

Do you enjoy your meat, love rare breed pork, but would like to do a little bit more with it?

West Town Farm have joined forces with local artisan charcuterie makers Good Game, the farm are providing the pork, Good Game are providing the skills and knowledge for a fabulous day on the farm learning to do more with meat.

This course is aimed at the home hobbyist and any lover of good food who might want to make their own bacon or have a go at curing a Chorizo or two. This is a great way to get an appreciation of what goes into curing and what you need to do it at home....

Basic Butchery & Charcuterie Day Course

Event Date: 
02/02/2014 - 9:30am to 5:00pm
Venue: 
West Town Farm, Ide, Exeter EX2 9TG

Do you enjoy your meat, love rare breed pork, but would like to do a little bit more with it?

West Town Farm have joined forces with local artisan charcuterie makers Good Game, the farm are providing the pork, Good Game are providing the skills and knowledge for a fabulous day on the farm learning to do more with meat.

This course is aimed at the home hobbyist and any lover of good food who might want to make their own bacon or have a go at curing a Chorizo or two. This is a great way to get an appreciation of what goes into curing and what you need to do it at home....