Devon-based charcuterie supplier Rare & Pasture has launched new brand The Curing Barn into 230 selected Tesco stores.
The new range of British charcuterie is designed to attract both first-time buyers of British charcuterie and connoisseurs alike. It aims to complement the existing Rare & Pasture and Tempus product ranges, following the merger of the two UK charcuterie businesses earlier this year.
At launch, the range consists of two products: a British Charcuterie Board (rsp: £4.50/60g), with fennel salami, coppa and loin, all made from 100% British pork, and a 100% British Beef Bresaola (rsp: £4.50/60g).
The brand’s products are being supplied to Tesco in collaboration with Beretta, Tesco’s long-standing supplier of Italian charcuterie, which will be providing store-to-store fulfilment.
The range is produced using traditional methods at Rare & Pasture’s Devon charcuterie facility, which expanded its production capabilities following significant investment this year.
“The launch of The Curing Barn delivers on our mission to supply a range of trusted and delicious meat products, under a variety of brands for different markets,” said Rare & Pasture chief commercial officer Dhruv Baker.
“We are excited to see how its products perform in Tesco stores.”
Nathalie Vieira, general manager UK at Beretta, said: “It is with great enthusiasm that we have shared our expertise and support to help bring The Curing Barn products to the shelves of Tesco. We eagerly anticipate seeing the market embrace these new lines from an award-winning producer.”
Rare & Pasture and Tempus Foods announced a merger of the two businesses in May, as part of a push to better serve the fast-growing UK charcuterie market.
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