Sedwicks Charcuterie's guest appearances

Sedwicks Charcuterie

BBC Good Food Shows

BBC Good Food Show Winter - Birmingham NEC 28 November - 1 December 2019

Sam Jones

Paul Kelly

James Martin

Ed Bacon

Chris Hill

Mary Berry

Raymond Blanc

Lorraine Pascale

Peter Williams

Bob Jones

Jonathan Williams

John Waite

Antonio Carluccio

Johnny Vegas

Ben White

OwlTail

The seeds of Sedgwick’s Charcuterie were sown many years ago with possibly the most romantic Christmas present ever - a sausage stuffer! Initially buying pork from friends, we experimented with many a homemade sausage. Our recipes gradually became more complex and, following family holidays to mainland Europe, we began to incorporate European charcuterie methods into our sausage making and cures. Our trips to France, Germany and Andalucia gave us inspiration to try different techniques and recipes, and we were soon making air dried hams, chorizos and salamis at home. The next step - and a huge one at that - was quitting the day jobs and moving to our current smallholding where we could raise our own pigs, as well as grow most of our own veg, and rear chickens, ducks and guinea fowl for eggs and meat. Following a few more tasting trips to Europe - including a week touring the Artisan Norcini (pork butchers) of Tuscany - we took the step to convert an outbuilding into a butchery and curing cave so we could begin to make and sell our own charcuterie.

The seeds of Sedgwick’s Charcuterie were sown many years ago with possibly the most romantic Christmas present ever - a sausage stuffer! Initially buying pork from friends, we experimented with many a homemade sausage. Our recipes gradually became more complex and, following family holidays to mainland Europe, we began to incorporate European charcuterie methods into our sausage making and cures. Our trips to France, Germany and Andalucia gave us inspiration to try different techniques and recipes, and we were soon making air dried hams, chorizos and salamis at home. The next step - and a huge one at that - was quitting the day jobs and moving to our current smallholding where we could raise our own pigs, as well as grow most of our own veg, and rear chickens, ducks and guinea fowl for eggs and meat. Following a few more tasting trips to Europe - including a week touring the Artisan Norcini (pork butchers) of Tuscany - we took the step to convert an outbuilding into a butchery and curing cave so we could begin to make and sell our own charcuterie.

Sedwicks Charcuterie - Bursary Award Winner

The seeds of Sedgwick’s Charcuterie were sown many years ago with possibly the most romantic Christmas present ever - a sausage stuffer! Initially buying pork from friends, we experimented with many a homemade sausage. Our recipes gradually became more complex and, following family holidays to mainland Europe, we began to incorporate European charcuterie methods into our sausage making and cures. Our trips to France, Germany and Andalucia gave us inspiration to try different techniques and recipes, and we were soon making air dried hams, chorizos and salamis at home.The next step - and a huge one at that - was quitting the day jobs and moving to our current smallholding where we could raise our own pigs, as well as grow most of our own veg, and rear chickens, ducks and guinea fowl for eggs and meat. Following a few more tasting trips to Europe - including a week touring the Artisan Norcini (pork butchers) of Tuscany - we took the step to convert an outbuilding into a butchery and curing cave so we could begin to make and sell our own charcuterie.

The seeds of Sedgwick’s Charcuterie were sown many years ago with possibly the most romantic Christmas present ever - a sausage stuffer! Initially buying pork from friends, we experimented with many a homemade sausage. Our recipes gradually became more complex and, following family holidays to mainland Europe, we began to incorporate European charcuterie methods into our sausage making and cures. Our trips to France, Germany and Andalucia gave us inspiration to try different techniques and recipes, and we were soon making air dried hams, chorizos and salamis at home. The next step - and a huge one at that - was quitting the day jobs and moving to our current smallholding where we could raise our own pigs, as well as grow most of our own veg, and rear chickens, ducks and guinea fowl for eggs and meat. Following a few more tasting trips to Europe - including a week touring the Artisan Norcini (pork butchers) of Tuscany - we took the step to convert an outbuilding into a butchery and curing cave so we could begin to make and sell our own charcuterie.