Blackhand Food

Before turning his hand to charcuterie, Hugo Jeffreys was a sound engineer, a chef and a baker. We’re glad he made the move, though, because he’s one of the stars of British cured meat industry and, happily, one of our Meat School tutors. Hugo uses every last bit of a Gloucester Old Spot carcass to make brilliant fennel salami, rolled belly, ‘nduja and loin … among other things.

Blackhand Food products are primarily for our wholesale clients, but some things sneak on to the stall and online shop from time to time.