We work directly with a network of small producers discovered through 14 years of sourcing trips. Most of them have a butchers shop, many farm their own animals and some have a small, EU regulated abattoir where they slaughter the animals they need. All of them - with the exception of Parma Ham - work an average of 2-10 pigs per week.

We visit them regularly to talk and eat, lucky enough to be welcomed into their kitchens and communities and to learn some of the magic behind their art  

Back in London our wholesale maturing rooms are located in a Victorian railway arch in Bermondsey. The cool, damp brickwork provides the perfect conditions for all our products and an ideal space for the training sessions, retail and tasting events that we run during the year.