Dingley Dell Cured is a partnership between Blackwell & Co. and Dingley Dell Pork, formed to create an exceptional, artisan range of fermented sausages and air-dried whole muscle cuts.
Our Charcuterie Range
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Albion
000 Coppa dry-cured British pork shoulder -
Guillinbursti
001 Lomo dry-cured British pork lion -
Boadicea
002 Bresaola-style British air-dried beef -
Cerrunos
003 Dry-cured British prosciutto ham -
Elidure
004 Chorizo Style British Salami -
Konnica
005 A soft, smokey Kabanosy-style British salami -
Moccus
006 Simply seasoned Milano-style British salami -
Su
007 A dry-cured British salami sausage -
Essus
008 A Cacciatore-style British hunter’s salami -
Artio Pancetta
009 Salt-cured British bacon -
Nuada
010 A British Nduja-style spreadable salami -
Iceni
011 Mildly spiced and seasoned Felino-style British salami
Made with Our Unique Suffolk Red Breed
Dingley Dell Farm is renowned for exclusively rearing their own Suffolk Red breed of pigs, a carefully bred cross of 75% Red-Duroc and 25% Landrace. Farmers Mark and Paul Hayward developed this unique breed with a focus on enhancing intramuscular fat, resulting in pork of exceptional taste and quality.
Beyond the superior flavour, these pigs are bred and reared under the highest standards of welfare and sustainability, ensuring that the Charcuterie is not only delicious but also ethically produced.
Our Bespoke Curing Process
Aligned with our unwavering commitment to animal welfare and sustainability, we use custom-designed Italian curing chambers and a team of highly skilled charcutiers with years of industry expertise. This allows us to present the beautifully crafted Dingley Dell Cured range, using the whole carcasses of our Suffolk Red pigs.
Each product reflects our dedication to quality, tradition, and the ethical use of every part of the animal.
