The Organic Cure is an award-winning small-batch charcuterie producer based at Haye Farm in East Devon.
Founded in 2023 by chef Daniel Gavriilidis alongside Harry and Emily Boglione, we bring together traditional curing methods and regenerative farming to create exceptional organic charcuterie.
Working with high-welfare, organic pigs raised on Haye Farm and trusted partner farms, we produce naturally smoked bacon, salami, and whole-muscle cured meats. Every product is made slowly and carefully, using time-honoured techniques that develop deep, honest flavour.
Our approach is fully circular and sustainable — with spent grain from neighbouring Gilt & Flint Brewery helping to feed the pigs, creating a closed-loop system rooted in soil health, animal welfare, and flavour.
The result is proper farm-to-fork charcuterie: simple, seasonal, and full of character.
