Supplier / Wild By Nature
Inside Wild By Nature’s drying room - A haven of cured meats
At the beginning of February ‘22 Dorian Kirk (AROT Director) Mike Fullard (Head Chef of Leaven Pizza) and Colin Nicholls (Marketing + Photography) headed over to Wild By Nature for an afternoon of charcuterie and talking shop.
Wild by Nature farm, produce and cook farmhouse food in the Black Mountains. They use regenerative farming methods and work with nature, to produce food that is good for you and the earth.
Our afternoon started off with a tour of Lower House Farm and a behind the scenes look into how Wild By Nature make their wonderful cured meats. The drying room is a sight to behold, with a vast array of curing and drying meats, all at various stages of production.
We then got to sample a range of charcuterie from a stunning bresaola, to an intense guanciale, and finally onto a fiery pepperoni that will soon be featuring on the pizzas at Leaven Pizza in Hereford.
Massive thanks to Jon and the team at Wild By Nature for showing us around, if you’re interested in finding out more about the farm then head over to their website, also check out their relatively new pub The Bull’s Head, well worth the drive out into the Herefordshire countryside.
