The Organic Cure

The Organic Cure is an award-winning small-batch charcuterie partnership based at Haye Farm in East Devon.

Founded in 2023 by chef Daniel Gavriilidis and Harry and Emily Boglione, it brings together traditional curing craft and regenerative farming. Using organic, high-welfare pigs raised on Haye Farm and partner farms, we produce slow-cured, naturally smoked bacon, salami, and whole-muscle cuts. Every product reflects a circular, sustainable system — where spent grain from neighbouring Gilt & Flint Brewery feeds the pigs, and time-honoured methods create charcuterie that’s honest, deeply flavoured, and truly farm-to-fork.

Orders close at 2pm on Tuesday for delivery on Thursday that week - order anytime!

Please see our Delivery page for more information.