Experience a taste of Italy in Devon with The Organic Cure's authentic artisan organic charcuterie

There must be something special in the Devon soil, because when we were looking to find the highest quality cured meats to add to our organic meat range, we were converted from the first taste of The Organic Cure’s charcuterie from the lush Devon pastures of Haye Farm.

You may not have heard of this hidden gem of a range until now and that is because The Organic Cure has only been crafting artisanal meats since early 2023. Established through a shared love for charcuterie by acclaimed chef Daniel Gavriilidis and Harry Boglione & Emily Perry from Haye Farm in Devon, their exceptional range does not taste like a new venture, instead evoking years of charcuterie expertise passed down through the generations.

Haye Farm is an independent, organic, high-welfare mixed 90 acre farm with pasture for beef, sheep, pigs and chickens as well as fruit and vegetable gardens. Their animals are grass-fed, and slow grown to organic standards making their ethical charcuterie sustainable from the soil up.


Only the best meat is meticulously handpicked and cured with the utmost precision using traditional techniques infused with organic herbs and spices, resulting in the production of small, but distinguished, batches of award-winning British charcuterie. From classic pancetta to spicy chorizo and fragrant lomo, there is so much to discover in their range.

Of the partnership with Eversfield Organic, they say:

“We are thrilled to share that The Organic Cure is launching organic charcuterie for retail through Eversfield Organic in our home county of Devon. With a shared commitment to sustainability, regenerative agriculture, and animal welfare, we have found ideal partners to bring our products to market “

You can shop the range now.