Popular Northampton chutney maker extends business with launch of charcuterie company
The owner and his chef have already created a salami recipe using Northamptonshire sauce
A popular Northampton homemade chutney company is extending its business to include charcuterie products.
Friars Farm, which is preparing to open a shop at Phipps Brewery and already has one in Delapre, is responsible for the Northamptonshire sauce, as well original recipes for homemade jams and chutneys and more.
Owner Steve Reid is now expanding his business by launching The Northampton Charcuterie Company, which will provide home-cured bacon, chorizo, salt beef, salami, black pudding and more.
For the businessman, an interest in cured meat started as a hobby a couple of years ago.
Since then he has taken courses, developed recipes and handed out sample packs to get honest feedback on the products, which he hopes to make available to customers in around two months.
Steve said: “It’s something that I have picked up over the years and I think it’s important to know where your food comes from.
“I just started doing some courses and planning how I could do it all myself.
“Interestingly Phipps was previously James Brothers and they did hams, meats and chutneys so it has gone full circle, which is nice.”
So far, Steve and chef Dean Hoddle, have created a salami recipe using the Northamptonshire sauce and are working on a spreadable chorizo recipe too.
Although there is building work and refurbishment to complete at the premises, as well as tests and Environmental Health approval to achieve before Steve can start selling, he wanted to launch the company now to show customers what goes on behind the scenes.
Steve added: “It’s at the beginning right now but we wanted to launch now so we can take people on this journey with us.
“We want to show people what is involved in starting a food business from scratch.
“We have also been making meats for the last six months and giving out sample packs, asking for honest feedback.
“We have already had people asking if we can make this or that though, so the demand is definitely there.
“I think with lockdown people are more conscious of what they are eating and they have more time to look at what they are putting on their plate and where it is coming from.”
When the business reaches the selling stage, which Steve hopes will not be much more than two months, he is also open to respond to demand and will create new recipes as the business grows and as demand becomes clear.
Follow The Northampton Charcuterie Co. on Facebook to keep up with updates.
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