From a family-run farm and butcher’s shop in Ilkley to a celebrated producer of premium products.
Growing up on a family farm in the Yorkshire Dales, David Lishman opened the doors to his small butcher’s shop in Ilkley 1986 and, nearly 40 years on, is now a renowned provider of award-winning charcuterie, with that same shop still acting as the central hub of the Lishman’s operations.
Now employing a team of 20 dedicated staff, David along with daughter Emma, who manages the day-to-day operations, provides customers with high-quality, locally sourced butchery, deli and charcuterie produce.
“Pork is definitely our speciality. Our pigs are locally sourced from a farm in Easingwold, where they are outdoor-reared to the highest welfare standards. As well as creating high-quality sausages and ham, we take pride in expertly curing bacon and making great charcuterie.”
“Our working relationship with Fodder began over a decade ago and it’s refreshing to work with a business that shares our values, particularly our commitment to sourcing only locally produced products. They’ve been really supportive of us over the years and, coming from a farming background, I’m proud to work with a business that puts its profits into the charitable work of the Yorkshire Agricultural Society.”
“We’re really proud to supply Fodder with award-winning charcuterie – our salami and cured meats are best-sellers. A lot of time and effort goes into producing them; our pork is cured with salt and sugar, then fermented—a process that’s unusual for most butchers. Creating a high-quality, flavourful product takes time; you can’t rush a quality salami – it takes us around six weeks. Which is not as long as our Yorkshire chorizo and prosciutto-style ham which takes seven months! It takes time to properly develop its depth of flavour – there’s real science behind it. It’s very similar to making cheese, where a starter culture is also added and the product is then fermented. Both processes rely on fermentation to produce something truly special.”
