Wass Farm

10/10/2026

Something new for your autumn sharing board.

Meet Air Dried Blackie, made from our own grass fed Scottish Blackface mutton, cured with red w**e, herbs and juniper, then slowly air dried for six months.

Rich, savoury and full of character. Try it with ripe pear, a few blackberries, and your favourite cheese, or enjoy a few slices just as they are.

Named after our much loved “Blackies”, it’s a lovely way to celebrate the sheep we rear here at Wass Farm.

Our first small batch is available now.

Taste that tells a story.

Six months in the making, our Air Dried Blackie brings together grass fed mutton, red w**e, aromatic herbs and the patience of a long, slow cure.

27/09/2026

A little sunshine for your supper.

Lemon linguine with our Middle White Herbes de Provence salami is fresh, creamy and full of flavour. The salami brings savoury depth to the lemon, making this feel like a special meal without a lot of fuss.

Save the recipe for a night when you want something lovely on the table, quickly.

26/09/2026

British Food Fortnight begins today, marking 25 years of celebrating the farmers and producers behind British food.

For us, that story starts on the farm. We rear our rare breed pigs slowly, outdoors in woodland and pasture, because we believe the way an animal is raised shapes the food it becomes. It is a story we are proud to share through every slice of Wass Farm charcuterie.

We are lucky to have so many wonderful food producers here in Britain, including many in the North of England. This fortnight is a chance to celebrate the people behind that food and discover something new.

Who is a British food producer you think more people should know about?

23/09/2026

18/09/2026

Join me for a free Tutored Tasting at York Food and Drink Festival

St Sampson’s Centre, York
Wednesday 23 September
1pm–2pm
Free to attend

I’ll be sharing the story of Wass Farm, from the rare breeds we rear and the way they live to how breed, farming and time influence the flavour of the finished charcuterie.

Come along, taste the difference for yourself and discover why exceptional charcuterie begins with exceptional farming.

Our charcuterie is also available from the Yorkshire Stand throughout the festival, from 18th–27th September.

Taste that tells a story.

09/09/2026

Today, on Back British Farming Day, we’re proud to say “we are the farmers”.

Nick has farmed here since he was sixteen, and I come from eight generations of farmers. Wass Farm Charcuterie has grown from that shared farming life. From the animals we raise, the land we care for and our belief that exceptional food should begin with exceptional farming.

There are easier and faster ways to produce food. We have chosen a slower one: rare-breed pigs, woodland and pasture, careful husbandry and charcuterie made in small quantities.

Today feels like a good day to celebrate the people, families and farms behind British food.


Back British Farming NFU

22/08/2026

The adventures of a Mangalitsa piglet! Today we moved some sows (Mother pigs), and their offspring. Unfortunately, due to the inquisitive nature of the cows in the field next to the wood, one piglet got scared and ran off. Nick returned later on his own and the friendly piglet happily agreed to a tractor ride to her Mum. We couldn’t believe how chilled she was about getting in the cab!

30/07/2026

What happens when you give rare breed pigs time to mature, allow them to develop beautiful natural fat, and let flavour come first?

The judges said it better than we ever could:

“On the nose sweet pork combines with the aniseed-noted fennel. The taste...oh the taste…..sweet, clean pork, the fennel complementing the fat content. The chew is yielding and long enough to release and combine the various elements of this beautifully created salami.”

28/07/2026

We are incredibly proud to share that our Mangalitsa Fennel Salami and Mangalitsa Coppa have both been awarded 3 Stars ⭐️ ⭐️ ⭐️ at the Great Taste Awards 2026 – the highest accolade the judges can give.

Over 15,000 products entered and only 1.8% of those gained a 3 star award, and we have two!!