A local Rutland Charcutier has opened a cafe called the Hare and Hog on the Oakham Enterprise Park.

Nick Brake was a former cabinet maker. He made bespoke furniture in Nottingham for 15 years. After moving to France he developed his taste for Charcuterie.

Charcuterie is a way of preserving meat before the advent of refrigeration. Methods included air drying, brining, salting and smoking. Today the meats are prepared for their flavours derived from the preservation processes.

While living in France Nick developed his love of charcuterie. Knowing that the UK has the best livestock, and animal welfare and the world plus the technology he decided to put UK charcuterie on the map. With this in mind he studied butchery and charcuterie. After a year’s hard studying at the School of Artisan Food Nick gained a Diploma with Distinction. Armed with his qualifications 2014 saw the birth of Rutland Charcuterie.

After years of hard work and long hours Nick built up his business making a huge success of it. Many hours of specialising in making Salamis and air drying meat to perfection, Nick also took his products to the market.

Recently Rutland Charcuterie took over a cafe on the Oakham Enterprise Park, renamed it The Hare and Hog and is now selling his charcuterie and other products associated with it from the cafe.

On sale is food and hot and cold drinks and in particular Carrara coffee supplied by a Market Harborough based company. A coffee to die for.

Also on sale are cakes and hot food, and I feel I must mention the breakfasts. A pleasure to visit the Hare and Hog and taste the excellent wares on offer, at reasonable prices.

A wonderful local business that absolutely deserves to go from strength to strength.

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