Wass Farm

17/06/2026

This Saturday, Wass Farm Charcuterie in store from 11am to 2pm!

Come and discover their s handcrafted charcuterie, meet the makers, and sample some amazing local flavours.

11/06/2026

Our Guanciale has returned to the Wass Farm Collection. The first batch of 2026.

Traditionally cured from carefully selected pork jowl, this is the ingredient at the heart of some of Italy’s most celebrated dishes. Rich, delicate and beautifully marbled, it delivers a depth of flavour that simply cannot be replicated.

Whether destined for a classic carbonara, slow-cooked sauces or gently warmed over seasonal vegetables, our Guanciale is crafted with the same attention to detail that defines every product we make.

Limited availability

Available on our website now.

08/06/2026

We will be at Saltburn Farmers' Market this Saturday 9am-2pm and Bedale Real Markets on Sunday 10am-3pm. Looks like we are going to be blessed with good weather!

04/06/2026

We’ve recently added a new Recipes section to our website, where we’ll be sharing delicious ways to enjoy our charcuterie throughout the year.

We know many of our customers are passionate home cooks, so we’d love to hear about any favourite recipes or serving ideas you’ve created using Wass Farm charcuterie. Feel free to share them with us in the comments.

In the meantime, why not try a mouthwatering Croque Monsieur, made with our apple-cured Mangalitsa Coppa? Rich, indulgent and packed with flavour, it’s the perfect way to elevate a simple lunch into something rather special.

Happy cooking!

Creamy bechamel sauce, melted gruyere, and our apple cured Mangalitsa Coppa toasted between thick slices of sourdough. The ultimate cheese toastie.

20/05/2026

Today is World Bee Day.
Thousands of tiny workers helping pollinate hedgerows, wild flowers and the landscape around us here at Wass Farm.

Good farming depends on healthy ecosystems — and bees are part of that story. 🐝

19/05/2026

Honoured to share that I’ve been named a finalist in the Women in Business Recognition Awards 2026.

Building Wass Farm has always been about patience, craft, and respect for traditional farming and curing methods — taking something as simple as good pork and turning it into something that speaks for itself.

Being recognised alongside so many inspiring women in business is something I’m genuinely proud of.

Thank you to everyone who has supported the journey so far — from farm to table.

Looking forward to the awards night in London 🏆🤞

15/05/2026

We’re often asked why we chose the two breeds of pig we have focused on for our charcuterie.

The Middle White for example is a traditional Yorkshire breed with naturally sweet meat and balanced fat, which works particularly well for curing. It carries seasoning well without overpowering it, and gives a softer texture and rounded flavour once matured.

We use it in our Herb de Provence and Chorizo salamis, where it works beautifully with herbs, paprika and spice.

Like all good charcuterie, the final product starts long before the curing room — with the breed itself, how the animals are reared and the time allowed for them to grow properly.

01/05/2026

The first proper weekend of the season.
Sun on your face, a slower pace, something special on the table.

However you’re spending the May Bank Holiday, make it worth lingering over.

30/04/2026

Wonderful to see another incredible creation from Restaurant Mýse incorporating our Mangalitsa Coppa.

Cured in our farm pressed apple juice and air dried for 6 months.

29/04/2026

Looking forward to being at Lewis & Cooper in Northallerton today 11am-2pm, sharing samples of our charcuterie range. Come and taste what makes our charcuterie different.