Taken from boned shoulder of pork, seasoned with traditional Italian herbs and then gently smoked with oak wood from the South West for a Devon twist to an Italian classic. Tender and delicate, Spalla is a hidden gem for your charcuterie sharing board.
In 2023, The Organic Cure was founded from a mutual passion for charcuterie between renowned chef Daniel Gavriilidis and organic farmers Harry Boglione & Emily Perry of Devon's Haye Farm. Combining their talents, they craft small-batch, organic charcuterie sourced from Haye Farm's 90 acres of pasture. Here, the farm's organic, high-welfare livestock of beef, sheep, pigs, and chickens graze alongside fruit and vegetable gardens, yielding the finest ingredients for their exceptional range of cured meats.