Real Charcuterie. Greek Soul. British Roots.
Authentic, small batch cured meats made in Hertfordshire and inspired by centuries old Cypriot tradition.
At The Greek Farmer, we fuse British free-range pork with time honoured Mediterranean methods. Salt curing, wine bathing, oak smoking, dry ageing to create unforgettable flavours you won’t find in the supermarket.
From Hackney to the hills of Hertfordshire...
A Greek Cypriot heart, an Irish mum and a dream carved in smoke.
Our founder Tony Charalambides, The Greek Farmer, was raised in Hackney by a Greek Cypriot father and Irish mother. In 2018 Tony and his family moved into Langley Hill Farm in the Hertfordshire countryside and a year later his journey began…
Family & food were and still are the most important factors growing up in a Greek Cypriot & Irish household. Having a strong passion for food, he was determined to create a food business.
A disused metal grain silo, built in the 1960s, sat tired and empty and The Greek Farmer was determined to make some use of it. The Eureka moment came in December 2019 to convert this into a walk in smokehouse.
With no previous knowledge in the arts of charcuterie this was Tony’s biggest ever challenge. Research, consultancy, trips to Cyprus and lots of research & development the challenging year of 2020 soon came and went.
All this whilst building a fully fledged production facility within disused parts of the farm. In December 2021 The Greek Farmer finally obtained approval and the rest, as they say, is history!
Four Ancient Steps. One Modern Bite.
Salted, soaked, smoked and aged. No shortcuts. Just time, technique and taste.
Our charcuterie process honours traditional Mediterranean techniques passed down for generations:
The Process
Four Processes. One Delicious Product
The Grain Silo That Started It All
Inspired by the smokehouses of Cyprus. Built from a forgotten grain silo in Hertfordshire.
The heart of our operation is a 1960s grain silo, transformed into an artisan smokehouse we call the 'Kapnistiri'. Using sustainable local oak logs and carefully controlled temperatures, we subtly cold smoke our meats, infusing each cut with deep character and an unmistakably handcrafted touch.
We believe our produce is unique, the authentic spice mixes together with the wine bathing give our cured meats and salami their characteristic taste. The Greek Farmer is of Cypriot heritage and we believe our products reflect this.
Soaked in Wine. Rooted in History.
Our secret ingredient? 5,500 years of Cypriot winemaking tradition.
We import red wine from a family winery in Cyprus using the Mavro grape. This full bodied red, fermented in the mountainous village of Pelendri, is used to soak our meats for up to one week.
The result? A richer, deeper flavour that pays tribute to one of the world’s oldest wine cultures. It’s more than a marinate, it’s our identity.
TV Tested. Customer Approved
Proud to be a Great Taste Producer.
Winner of Channel 4’s Aldi’s Next Big Thing.
You can find us live on QVC UK The Shopping Channel.
