The link between pigs and dairy is historical.  Farms produced a variety of foods: some animals for milk, cheese and butter, some crops and maybe market garden fruits and vegetables and some animals for meat.  Further to that there has been an enduring link between pigs and cheese; consuming the whey from cheesemaking, helps the pigs lay down fat and produce flavourful meat and from this tradition you see charcuterie and dairy develop side by side.  Notable examples would be Parmigiano Reggiano and Prosciutto di Parma in Italy or in the UK, Stilton and Melton Mowbray Pork Pies.

At Westcombe Farm as an extension of their holistic and regenerative approach to caring for and curating the farm, this has lead to developing a range of charcuterie with its inspirational champion, former chef and butcher, Paul Burton.

Cyril Vanderstein and his wife Stephanie established their organic farm in 2017 rearing French Alpine goats at the Chevrerie des Perrieres near Lambesc in Provence. 

They have 40 milking goats each one with a name beginning with N and are keen to keep the farm small scale as, this way, they can manage the animals, cheesemaking and local markets just between the two of them.  From April to July the goats are milked twice a day, after that as milk decreases, they are milked once a day in the morning.  In October the male goat is put in with the milkers and from then on, the season ends.

In 2021, Eddie Giffey built his chevrerie at La Ferme du Planay, dramatically positioned at an altitude of 1840 metres on the a steep slope, sheltered at the back by a line of trees as at that altitude there is the danger of avalanche.  Only a couple of years back, he told Jon, Elle, Taylor and Laurence who visited him a fortnight ago, the chevrerie was at the centre with avalanches either side.