France, Italy and Spain have traditionally dominated the market, but the increased cost and paperwork for imports have given UK producers an opportunity

When Dhruv Baker, a former MasterChef winner, founded his British charcuterie company nine years ago, he focused on selling it at a small number of premium retailers such as Harrods and Fortnum & Mason.

The market for British-made charcuterie has historically been constrained, he said, with most producers struggling to supply at scale. “We have always known that to fulfil the potential of British charcuterie, we really must be able to supply into the mainstream market reliably,” he said.