When talking about how Devon’s Good Game came into being, it’s almost obligatory to mention Tom Jones, Morocco and a roadtrip in a £100 cavalier, but let’s bypass that and get straight to the meat.
Ok, before the meat, let’s get to the passion, the guys at good game – Jim Kingston, Steve Williams and Pete Woodham Kay – are passionate about what they do, and use as much local produce as they can get their hands on. What they don’t use are nitrates. They don’t like waste but they do like taste.
But what is Good Game all about?
The firm is made up of the Topsham buddies who are determined to support local producers and produce the best cured meat and sausages you can get your teeth into.
Plus, their products are free from nitrates, artificial preservatives and gluten.
“Everything we do is by hand, like true artisans. We cure using only salt and natural Exe estuary air. We use no Nitrates, saltpetre or curing agents. We don’t even use drying chambers – we do it the traditional way.
“We source our pork mostly from Kenniford Farms or small producers or rare breed pigs like Oxford Sandy and Blacks or Devon Blacks,” says the blurb on their site.
“Our game is either shot by us or local Devon folk we know. We buy sundries and kit from MK in Devon who are a local family business. Where possible we get spices from one of the Devon producers or a small specialist importer who has direct contact with growers and can ensure quality levels.”
They get their chillies from Devon chilli farms.
“We like to use everything around us, as it used to be,’ they told Natacha Du Pont De Bie on her Devonium blog.
And if you’re feeling more hands on than just mouth round, Good Game also share their years of experience in the workshops they run,
“By spending around £20 on a whole shoulder of pork, and with some basic skills and minimal equipment, you can produce a whole number of products from chorizo, fresh sausages or air dried ham,” Steve told James Millar in Devon Life.
“One of our guiding principles at Good Game is thrift and we teach you how to use every single part of the animal, from nose to tail, so that nothing is wasted.”
“Everyone can get as involved as they want. We teach how to butcher, then by mincing the meat we make various types of sausages and cured meats. We make real bacon and everyone is encouraged to try a bit as we cook some up. We then make a simple smoking recipe.”
They also give advice on avoiding splashing cash on equipment.
“We will give people real alternatives to forking out loads of money at specialist shops, by using kitchen appliances people already own, or items which can be picked up cheaply.
“A cork with a pin through it will save you £15 on a salami pricker, a small section of drain pipe means you don’t need a butchers net applicator for £250 and a coffee grinder is perfect for grinding up spice,” they said.