BRITISH CHARCUTERIE. BORN IN BRIGHTON.
We are a creative team of Rebels with a passion for high-welfare, sustainably raised produce, creating inspired charcuterie and smoking salmon on the South East coast since 2020.
Preserving aged time honoured processes with a modern influence. We butcher, ferment, cure and age all of our products at our HQ.
OUR MEAT.
We work with farms who specialise in outdoor-reared ex-breeding sows and retired dairy cows to ensure the best welfare and quality levels. The result: quality charcuterie with an abundance of fat that intensifies the flavours across all of our cures.
OUR SALMON.
Smoked by the sea over chamomile before being delicately cured with juniper, Tellicherry pepper & citrus. We then slice D cut by hand so you can appreciate the salmon’s true texture and taste. We are proud to use Wester Ross salmon who provide us with exceptional quality salmon and have a strong record of ethical and sustainable farming.
OUR TEAM.
The secret to our success is our small family of Rebels. We have been extremely fortunate to attract a collection of wonderful people who share the same values. Our team works hard to ensure your cures are delivered in excellent condition with our focused attention to detail. At Curing Rebels we are proud to pay a living wage to all our employees.
OUR PLEDGE.
Since day one our motto has been 'environmentally conscious' and we believe the small steps we take each day can lead to a more positive impact for the communities of tomorrow. We are proud to have sourced recyclable pouches, compostable backing boards and ocean-friendly ink labels on all of our range. We are continuously looking for smarter positive packing solutions with a goal to make all of our packaging fully home recyclable by 2030.
PREPT. FOUNDATION
We are proud partners of the Prept Foundation, a UK-based educational charity focused on teaching children and young people about food and cooking. The charity aims to inspire a new generation to live healthier lives by equipping them with culinary skills and fostering a positive relationship with food.
