Forage & Cure Charcuterie

Rick Higgins’ family opened their first butchers shop in Dublin back in 1880. Now the fourth generation Master Butcher has collaborated with his great friend Antonio Princigallo to create a unique range of Irish artisan charcuterie. Inspired by passion for their craft, and by their travels in France, Spain and Italy, their traditional creations blend free range, locally cured Irish pork with Mediterranean flavours and spices for an authentic taste.