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Chiltern Charcuterie

who are they?

Catherine and John Miller and Ross Smethurst established Chiltern Charcuterie in 2014. They are passionate about great local food using modern recipes, producing delicious cured products using meat from the Chiltern Hills.  They use rare breed pork from Christmas Common, lamb from Henley and Dexter Beef from Oving.  Working closely with local farmers ensuring the best quality meat is sourced and treated with the care it deserves.

where are they?

Catherine, John and Ross source all of their meat from the heart of the Chiltern Hills and are passionate about local produce. Their curing kitchen is based in Hughenden Valley, a few miles North of High Wycombe.

what do they produce?

A whole range of cured meats; both whole joint, salamis and chorizo.

what makes them special?

It is the attention to detail that Ross, Catherine and John invest that makes their product great. It starts with the recipes that have been developed over time and followed by sourcing the best possible meat in the Chiltern Hills.

Finally all meat is cured for a minimum of 35 days ensuring a quality product every time.

born, bred and grown
on local farms

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