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Forest Pig Charcuterie

Salamis & cured meats - reared and cured in the Wyre Forest

Contact details
Sally & Jeremy Levell
Telephone: 01299 266771
Mobile: 07736 619165
Bell Farm
DY14 9DX
Main details
Having trained in Italy with the norcino butchers, Jeremy and Sally set up Forest Pig Charcuterie with the aim of restoring the natural relationship that should exist between forest and pig. Jeremy and Sally Levell have achieved this in association with Natural England and The Forestry Commission within the Wyre Forest. Their product range includes a wide varieties of seasonal salamis including Truffle, Wild Boar, Hazelnut and Champagne, Walnut, Mixed Game, Chorizo and Fennel; as well as Lomo, Air Dried Hams and Coppa.