Cobble Lane Cured (charcuterie)
Cobble Lane Cured believe passionately that British meat is exceptional, which in turn produces exceptional charcuterie. They work closely with a select group of farmers and suppliers, choosing them based on their exacting standards and highest quality of produce. All products are not only cut, cured, smoked and hung at their butchery in Islington, North London, but also produced in small batches and without the use of any chemicals to accelerate, stabilise or artificially enhance the products.
By combining the best methods and recipes from Europe with Britain’s superior quality meats, Cobble Lane Cured produces a totally better product: better for animal welfare, better for British farmers, and better for eating.
Adam, Matt and Mat, founders of Cobble Lane Cured, met whilst working in Barbecoa, Jamie Oliver’s renowned London restaurant 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.