Hammond Charcuterie to expand with move to new premises
Hammond Charcuterie is planning to more than quadruple production and set up a dedicated butchery workshop and retail outlet when it moves into new premises in the autumn.
The Berwickshire-based company, which was set up by Rachel Hammond, is set to move into a new production unit in the former Potting Sheds at Ayton Castle, two miles from her current base in the Tweed Valley.
The move comes after crowdfunding last year, which failed to meet its target “on paper”, Hammond admitted, but raised the company’s profile and enabled her to double the investment after the crowdfunding closed.
“It made me focus on the benefits of my business to other people, it got me far more engaged with social media and was a great process, a very positive learning experience,” she told Meat Trades Journal.
The site will include a 144 sq ft retail unit, as well as a new drying room with hanging space, a traditional smokery and an area for charcuterie classes. In addition to her existing charcuterie range, which includes air-dried hams, lomo, chorizo, salamis and smoked game, Hammond plans to sell French cuts, extra-matured beef, dairy bull beef, boudin noir and boudin blanc. She is also planning to take on a cook in order to launch a range of upmarket ready meals using local ingredients.
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