Born and raised in farming families, Annabelle and Nick Taylor’s passion for farming runs deep – with Annabelle proudly an eighth-generation farmer, whilst Wass Farm itself has been passed down through Nick’s family, inherited from his grandfather. Three years ago, the couple decided it was time to diversify. They wanted to build on their farming heritage whilst embracing a new chapter that combined tradition with innovation, resulting in the launch of Wass Farm Artisan Charcuterie.
“Having been farmers all our lives, it’s been great to use our expertise and knowledge be able to offer customers something a little different. Our idea was simple; to produce high-quality artisan charcuterie using our rare-breed pigs and unique recipes – and that has grown into a flourishing business with, thankfully, a very loyal following. What sets us apart from our competition is the high standards we set: free-range animals, premium rare breeds and handmade products – with no shortcuts.
“All of our charcuterie is made using pork from the pigs we raise on our 322 acres of wood and farmland in Ampleforth, North Yorkshire. Our pigs roam freely, rooting, foraging, and just being pigs, and that is what makes the meat so special.
“Our pigs live the way pigs should. They have space, fresh air and a natural diet, all of which gives the meat an incredible depth of flavour that just can’t be replicated.
“Our rare-breed pigs include Middle Whites, known as The Yorkshire Pig and Mangalitsas, a Hungarian breed often referred to as the Kobe beef of the pork world thanks to their rich marbling and exceptional flavour. This premium quality means that, in addition to using the pork for our own artisan charcuterie, we now proudly supply a number of fine dining restaurants across Yorkshire.
“Our charcuterie is handcrafted in small batches and is 100% allergen-free. With no artificial ingredients and nothing but the best cuts of meat, we’ve also recently launched a Wild Venison line, expanding our offerings while staying true to our love for wild, sustainable and Yorkshire-sourced ingredients.
“We’ve been working with Fodder for more than 18 months now, supplying eight lines from our charcuterie range, including our popular Pork Chorizo which has definitely become a best-seller for Fodder customers thanks to its rich flavour, making it perfect tossed through pasta.
“It’s been such a great partnership, Fodder really champions Yorkshire farmers, and since 100% of their profits going back to The Yorkshire Agricultural Society, supporting farmers like ourselves, it’s a win-win. We love stopping by the shop and café to see our products on the shelf – it’s always such a welcoming place.”
