We started Cobble Lane Cured to make fermented & air-dried products using British meat, drawing on the experience and skills two of our founders had developed over years in the butchery trade. We began with a small range of salami inspired by Italian production methods that Adam had learnt from spending time with salumiere throughout Sardinia and Sicily. Making good, aged & cured meat products takes a long time - we are still developing and improving our range after 6 years and we continue to. To make our range of meats we employ techniques and processes from the various butchery traditions around Europe. They have been tweaked and combined to suit the meat we buy, the equipment we have, what chefs like to use and what we like to eat!
We use pork and beef from traditional British breeds, lamb and goats, Yorkshire mangalitza and British wagyu. We work closely with a small number of suppliers, and try to be a good customer for them by taking, as far as possible, the cuts that aren't bought their other customers; that means leaf fat, jowls and sows not eyeballs and tails.
Matt is a traditionally trained butcher from Oxfordshire. Starting the trade young he wielded his first boning knife at the age of 14. At 16 he enrolled as an apprentice butcher, and has since excelled in the world of retail butchery. He has managed butcher shops in and outside of London, and competed in butchery competitions across the continent. Matt prides himself in developing new products, taking inspiration from different cultures and butchery styles, searching for a way to give old traditions a modern edge. Matt continues to add his creative flair and skill in developing our range of British cured meats.
Adam is the production master at Cobble Lane. He grew up on a small farm in Poland, producing pork, beef and carp. He began in butchery through helping his family make their own smoked sausages and products. After completing his diploma as an Operator of Meat Processing Adam worked, for many years, across Europe, honing his knowledge and skills in charcuterie production. Adam is meticulously technical when it comes to meat and the processes of charcuterie production. He applies his exacting standards to everything we make.
Lucy has always had a lot of involvement in the meat industry, supporting her husband, Matt Hill, through his career and working together in J M Walman butcher's shop and delicatessen in Oxfordshire. Since relocating to London in 2011, Lucy has worked within the HR departments of The London Business School and the Evening Standard. These roles have provided Lucy with crucial skills and an understanding of business. This experience combined with her own passion for food, has inspired her to return to the meat industry with Cobble Lane Cured.