ABOUT

SUNDAY CHARCUTERIE. MADE IN SUFFOLK.

Based in Oulton Broad on the Suffolk/Norfolk border, Sunday Charcuterie is perfectly positioned to work exclusively with the high-welfare, free-range pork East Anglia is famous for.

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.

Always working nose-to-tail our initial range of salami & air-dried hams has now grown to include terrines, pâtés & ragus. Turning Sunday Charcuterie into a business we could have only dreamed of in those early days of packing salami at 2am & trying to make it to four different farmers markets in the one weekend.

Now with several Great Taste Awards under our belts & over 150 stockists, we’re hopefully still at the very beginning!

Founded in the depths of lockdown, Sunday Charcuterie was an idea born to showcase the incredible produce we could find right on our doorsteps.

Taking inspiration from James’ Italian heritage, we keep things simple - using traditional techniques & premium ingredients to let the flavour of the pork shine. Hand-crafted in small batches, our refined processes ensure we produce consistently outstanding charcuterie every time.