Why British charcuterie?
We believe that British Meat is exceptional, which in turn produces exceptional British charcuterie. British farmers produce some of the best meat in the world; we have much higher welfare standards than on the continent, giving a fairer and tastier end product. We work closely with a select group of farmers and suppliers, choosing them based on their exacting standards and highest quality of produce.
We are also proud to be part of resurgence in British food, and the development of a genuine culture and community around it. London has become one of the world’s most vibrant food capitals, and we take pleasure in supplying the chefs and food lovers that work and live here.
How we work
Employing a whole range of processes and preparations, we transform these great raw products into delicious hams, salamis and whole cuts. We produce in small batches, we don't hurry the process or use any chemicals to accelerate, stabilise or artificially enhance the products.
Adam, Matt and Mat met whilst working in the Barbecoa, and have a deep understanding of butchery. Adam, having worked under some of Europe’s greatest charcutiers in Italy, Germany and Poland, brings a knowledge of butchery, curing, smoking and maturation processes unmatched in the UK.
Bringing this altogether has enabled us to create products we think are outstanding – like our air-dried hams made from rare breed pigs, moist beef bresaola and traditional smoked pepperoni with ox-heart and pork belly.
Mat has always been passionate about food. Eating it of course, but also the wider context of how it is produced, distributed and experienced. He completed an MA in food anthropology, before working in kitchens, food projects, food banks and food studies around London. He is a big proponent of ethical eating and the local food movement, and has written for The Jellied Eel, a London publication on just that sort of stuff. He worked at Barbecoa where he met Adam and Matt, and from this came the inspiration to start Cobble Lane Cured.
Matt is a traditionally trained butcher from Oxfordshire. Starting the trade young he wielded his first Boning knife at the age of 14. At 16 he enrolled as an apprentice butcher, and has since excelled in the world of retail butchery. He has managed butcher shops in and outside of London, and competed in butchery competitions across the continent. Matt has always prided himself in developing new products, taking inspiration from different cultures and butchery styles, searching for a way to give old traditions a modern edge. Matt continues to add his creative flair and skill in developing our range of British cured meats.
Adam is the production master at Cobble Lane. He grew up on a traditional pork, beef and carp farm in Poland and began in butchery by helping his family make their own smoked sausages and products. After completing his diploma as an Operator of Meat Processing, for many years Adam worked as a butcher across Europe, honing his knowledge and skills in charcuterie production. Adam is meticulously technical when it comes to meat and the processes of charcuterie production. He applies his exacting standards to everything we make.
Lucy has always had a lot of involvement in the meat industry, supporting her husband, Matt Hill, through his career and working together in J M Walman butcher's shop and delicatessen in Oxfordshire. Since relocating to London in 2011, Lucy has worked within the HR departments of The London Business School and the Evening Standard. These roles have provided Lucy with crucial skills and an understanding of business. This experience combined with her own passion for food, has inspired her to return to the meat industry with Cobble Lane Cured.