Andrew and Alex Owens, who own Fowlescombe Farm, are both lifelong food lovers. Believing that great food starts with great farming, they set up Rare & Pasture to produce trusted and ethical meat products that are not just tastier and healthier to eat but also better for the planet.
Rare & Pasture charcuterie is made in a converted grain barn at Fowlescombe, using organic meat from the farm wherever possible. The farm specialises in native heritage breeds; Fowlescombe is home to a herd of Beef Shorthorn and English Longhorn cattle (amongst the oldest English beef breeds), as well as a small number of Tamworth pigs.
In spring 2024 Rare & Pasture joined forces with Tempus Foods, which is founded and led by the highly experienced Dhruv Baker and Tom Whitaker, both MasterChef UK finalists - so people with an exceptional pallet.
“The combination of our charcuterie experience and the quality of meat and facilities at Fowlescombe is a match made in heaven, says Dhruv.
“We’re so fortunate to be able to use rare and native breed meat from the farm, where the animals are allowed to mature slowly and naturally. The meat has amazing texture and deep flavour, and it’s our job to cook, ferment or mature it carefully, adding just enough notes of flavour to compliment but never dominate.
“We’re sticking to the traditional processes and wholesome ingredients that Rare & Pasture has always adopted, so our charcuterie can be as natural both in taste and content as it’s possible to be.”
