Dingley Dell Cured
Dingley Dell Cured was launched to create an exceptional, artisan range of fermented sausages and air-dried whole muscle cuts. This fine charcuterie uses pork from our herd of pure Red Duroc pigs, which are bred and reared with impeccable provenance, welfare and sustainability on the East Suffolk coast. We are delighted to be able to offer these products direct to the consumer.
Sliced Cured Meats Introductory Tasting Offer
5 x 75g sliced packs
Albion ( Coppa ), Guillinbursti ( Lomo), Elidure Chorizo, Moccus Salami, Boadicea ( Bresola )
£22 inclusive of postage
Artisan Charcuterie
Our range of British charcuterie has been named from ancient Anglo-Saxon, Celtic and Norse mythology to reflect our agricultural heritage and passion for the East Anglian countryside.
Why You Should Always Eat Charcuterie At Room Temperature
Find Out Here
Charcuterie Wine Pairing Suggestions
Danny Spencer of East Street Wine Co has carefully curated some special wines to match our cured meats.
Farming Philosophy
We are committed to farming in a way that improves both the diversity and numbers of different species across the farm.
Take a look at how we farm to include and improve nature.
Our Farm
We started Dingley Dell Pork in 1999 to produce superb tasting, welfare friendly pork, with impeccable provenance in a sustainable manner. For us, as third generation farmers, it is about the animals and our relationship with them. It is about the land that we farm, how we take care of it and work with it.
It is about our families, our values and our aspirations.
Mark & Paul Hayward
Konnica - A soft, smokey Cabanossi style salami.
Named after the Polish cavalry - a salami of this style was hung around the neck by riders to eat on the move. Goes great with a cold beer.
The Origins of Salami
The production of salami and air-dried meats has been with us since Roman times when salting and drying was widely used to preserve fresh meats. At that time, salt was a commodity more valuable than gold - merchants would walk containers of salt from the salt flats of southern Italy all the way to Rome. It is said that this gives rise to the saying someone is " worth their salt " and is partly the reason behind the road building passion of the Romans. The drying out of meat was carried out in caves or underground structures where temperature and humidity could be more readily controlled - essential factors in salami production.