THE PIGS. In all instances, the pigs are truly free-range, reared as part of small herds in either paddocks or as part of a woodland management scheme, for anything between ten months & two years. Their diets are always completely natural, & depending on the farm they are reared on, are supplemented with whey, fruits, vegetables & what they are able to forage.

OUR PRODUCTS. When your core ingredient is outstanding, there’s no need to hide that flavour behind gimmicks. We keep it simple, working in small batches & creating variations on traditional recipes that allow the incredible flavour of the slow grown, rare breed pork to take centre stage.

Whole-animal butchery is a highly skilled job. We carefully de-bone, trim & seam butcher the entire pig, with a level of attention to detail that allows us to assess each joint & cut on its own merits. Tailoring the products made from each individual pig to ensure the finest possible finished product.

WE SHOULD ALSO PROBABLY INTRODUCE OURSELVES. We - James Santillo & Tara Smyth - officially founded Sunday Charcuterie in March 2020, a seemingly big month for a lot of reasons… At this point we were still running our pub (shout out to The Duke’s Head, Somerleyton - pre-August 2021, of course.), where we had embarked on an entirely selfish journey to create our dream ‘local’. It was here that we started working directly with farmers/growers/fishermen, a choice that gave us access to the finest, freshest produce & where through our drive to work as sustainably as possible lead us to start experimenting with charcuterie for the menus.