This classic Spanish sausage is seasoned with paprika and fennel for a spicy kick and air dried for a robust texture that is ready for slicing. Eat on its own or to add a Spanish flavour to stews, soups and pasta dishes.
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.