Parsonage Farm has been in the Mills family since 1932, John and Sarah Mills took over from John's Aunt Grace in 2000 and started rearing and selling free range beef, pork and lamb.

Sarah took part in a training opportunity with Marc Frederic Berry as part of Hampshire Fare's  'Preserve The Hampshire Hog' project funded by The Princes Countryside Fund.

 

Charcuterie has been produced at Parsonage Farm since 2012, in 2015 they switched from fresh meat sales to solely producing charcuterie; salami and air dried meats .

 

Sarah was invited to Clarence House to meet HRH Prince of Wales on a Prince's Countryside Fund awareness day, and in 2014 at The PCF day at Ascot Races HRH Prince of Wales took away some of the Red Wine and garlic salami.

All charcuterie is hand-made on the farm making use of local produce wherever possible: Oaktrack Smallholding, Highclere Estate and Chilli Mash Company,

​

Packaging is kept to a minimum and biodegradable  (mostly paper), endeavouring  to have as little negative impact on the environment as possible. As well as making and selling the charcuterie we also run workshops in sausage making and charcuterie to try to make all things meat accessible to all.

 

The charcuterie has been gaining attention, it was seen on Jamie and Jimmy's Friday Night Feast on Channel 4, filmed by Prince's Countryside Fund, featured in South Eastern Farm, Farmer's Weekly, Hampshire Life, Etc Magazine and recently Country Living and Country Life and the products continue to win awards under the management of new owner Dave Watts and charcuterie partner David Roebuck.

 

​

​