We pride ourselves on quality, artisan methods of production, and our strong ethics. It was vital to us to partner with somebody of equally strong conviction and skill, and we are delighted that Olivier Beaujouan from ‘On the Wild Side’ agreed to collaborate. Based on the Dingle Peninsula, Olivier is a trained Pork butcher, Chef, and Charcutier. Like us, he is inspired by his local environment, and uses it to source his products. He then uses traditional methods to produce unique, chemical-free, artisan salamis from Killenure Dexter beef.