A family run charcuterie businesses based in the Howardian Hills have expanded their range with the launch of two new wild venison products.
Founded in 2022 by husband-and-wife team Annabelle and Nick Taylor, Wass Farm Charcuterie already produce an award-winning range of products using pork from their home-reared Yorkshire heritage breed middle white and mangalitsa pigs.
Reared in woodlands and pastures, the couple focus on giving them a natural life rooting and foraging in the fresh air, with a diet supplemented with apple mulch, a by-product of a local cider company, which adds to the distinctive sweetness of the meat.
The teams’ new products: Wild Venison & Herb Salami and a Wild Venison Chorizo will see the North Yorkshire businesses expand their range into using locally sourced wild venison with both of the delicious new additions stocked in local retailers Fodder, Spilmans and Thomas’s of Helmsley, as well as being available at food markets throughout the region and online.
Co-Founder Annabelle said: “We’re really excited to launch our new products and expand our range further into using this highly sustainable meat source.
“The wild venison comes from the farm and surrounding woodlands, and is a delicious addition to our growing, award-winning range.”
The launch comes at an exciting time for the business who are celebrating after being included in the Speciality Fine Food Magazine’s “25 Regional Rising Stars”, as well as being named as finalists in the Great British Food Awards too.
For more information and to buy their range online visit wassfarm.co.uk