Wass Farm

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.

27/04/2026

Fennel & Butternut Squash Risotto with Mangalitsa Pork & Fennel Salami

Try this smooth and comforting risotto, flavoured with our award-winning Mangalitsa Pork & Fennel Salami.

Serves 4

Total Time: 1 Hour

Ingredients:

Wass Farm Charcuterie Mangalitsa Pork & Fennel Salami

½ Butternut Squash (peeled and chopped into small cubes)

1 Fennel Bulb (thinly sliced, tops and inner stalk removed)

350g Risotto Rice

3-4 Pints Good Quality Hot Chicken Stock

100g Parmesan (or your preferred hard cheese)

1 tsp Kashmiri Chilli Flakes (or however much you like)

Black Pepper

Lemon

Oil

Butter



Method:

Slice the salami, hold back a small portion for topping the risotto.

Bring a large casserole dish to a medium heat with a small splash of oil. Add the salami and squash. Stir well and cook for 5 minutes until the salami begins to render nicely.

Just before the salami and squash begins to colour, add the fennel, black pepper and chilli flakes.

Stir well and cook for 5-10 minutes.

Add the rice and stir well. Leave to cook for 2 minutes before you begin to add the stock.

Add the stock a little at a time, stirring regularly to ensure the rice cooks evenly.

Cook the risotto until the rice becomes plump and swollen but still with a small bite to it. This will take at least 20 minutes.

Towards the end of the process, add the remaining salami to a frying pan over a medium heat. Gently crisp the salami before resting on kitchen paper.

Once you’re happy with the texture, stir in most of the parmesan and a few k***s of butter. Finish by stirring in a small squeeze of fresh lemon.

Allow the risotto to sit off the heat for 2 minutes before spooning into bowls and topping with more parmesan and the crispy salami.

25/04/2026

We will be in Weetons on Leeds Road, Harrogate, today sharing samples of our range stocked in their fabulous Food Hall 11am-3pm. Come and have a taste — and discover what makes our charcuterie different.

22/04/2026

Earth Day.

Spring is quietly getting to work here — hedges coming into leaf, blossom starting to show, lambs in the fields, and the pigs moving onto fresh ground.

Days like this remind us why we do it.

Not just to make something good, but to build something that lasts — for the land, for the animals, and for the seasons still to come.