Cobble Lane CuredCobble Lane Cured set out to make fermented & air-dried products using British meat, drawing on the experience and skills of the two founders had developed over years in the butchery trade. They began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily. Their recipes have subsequently been tweaked and combined to suit the meat they buy, the equipment they have, what chefs like to use and what we like to eat! They use pork and beef from traditional British breeds, lamb and goats, Yorkshire mangalitza and British wagyu. They work closely with a small number of suppliers, and try to be a good customer for them by taking, as far as possible, the cuts that aren't bought their other customers; that means leaf fat, jowls and sows not eyeballs and tails.