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Blackhand has been established in the creative sector of Hackney Since April 2014 and have been producing salami, saucisson, hams and latterly fresh sausages and bacon ever since. We source our meat from suppliers who care about their animals and only use free range, British, rare breed pork and lamb to make our products, as well as some local game from the surrounding countryside.

From the first piece of meat we ever bought (a hand of pork from a Large Black breed herd, which gave us our company name), we knew that there was something special about UK charcuterie. Here in the UK we're blessed with an environment that's superb for raising animals, and we have some of the highest animal welfare standards anywhere in the world. So why wouldn't we be able to make great charcuterie?

We only use rare breed pork, mostly Gloucester Old Spot and Berkshires which have had a long life, from sustainable sources. This means that they will tend to have put down a lot more fat and have a much deeper flavour than other intensively reared, shorter lived, non-native herds.

Our founder, Hugo Jeffreys, started out with a converted fridge in his basement in East London way back in 2012. By 2013 Blackhand was formed and has been making it's signature Fennel + Wild V-pepper salami and Culatellos ever since.  In the years since we have also begun to add other products to our range including salamis and hams made from Texal lamb and also Muntjac deer from the nearby Epping forest.

If you would like to know more about our products and how we can help your business stand out from the rest get in touch using the link below.

 

 

 

 

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The Founder

Hugo Jeffreys has had extensive career in the food and catering industry. After beginning professional life as a sound engineer in Soho, at age 25 he decided to retrain as a cook. From a brief foray into recipe development at Charlie Bigham's, he went on to a Chef de Partie role in several restaurants in London including The Town Hall hotel under Nuno Mendes before turning his attention to baking. Hugo Spent over 18 months working at the local bakery E5 Bakehouse before launching his own business, Black Hand Food Ltd. In and around these various role he also stagiered at various restaurants and catering establishments and has also acted on a consultancy basis for some other food manufaturing businesses.