HAMPSHIRE pork took on a Spanish flavour at a recent chorizo training session, held to help Hampshire pig farmers and pork producers to diversify into charcuterie products. The workshop was the
first in a series of training events as part of the Prince’s Countryside Funded project, ‘Preserving the Hampshire Hog’ being run by Hampshire Fare The project aims to help local farmers add value
to their meat at a time when market fluctuations can often mean a loss for every kg sold.
The chorizo workshop took place in the Game and Wildlife Centre at Sparsholt College under the expert tuition of Le Charcutier Anglais, Marc Frederic. It might be a little while yet before we start
seeing Hampshire air-dried ham and salami on the county’s deli counters and menus, but you can keep up with our farmers’ progress on the Preserving the Hampshire Hog Facebook page and at