We are a specialist butchery in Islington, London. We cut, cure, smoke and hang meats supplied by a small selection of high-quality British Red Tractor assured producers and farmers.
We started Cobble Lane Cured to make fermented & air-dried products, drawing on the experience and skills two of our founders had developed over years in the butchery trade.
Matt has been a butcher all his working life. He used his first boning knife at the age of 14 and at 16 he enrolled as an apprentice butcher. Previously, Matt managed butcher shops in and outside of London, and competed in butchery competitions across the continent. And having worked under some of Europe’s greatest charcutiers in Italy, Germany and Poland, Adam brings a knowledge of butchery, curing, smoking and maturation processes that is unmatched in the UK.
We only use British meat in our products; pork and beef from traditional British breeds, lamb and goats, Yorkshire mangalitza and British wagyu. We work closely with a small number of suppliers, and try to be a good customer for them by taking, as far as possible, the cuts that aren't bought by their other customers; that means leaf fat, jowls and sows not eyeballs and tails.