The Themans family have farmed the hills above Much Wenlock for over fifty years, and since the 1990s have cured their own pork into bacon, hams and air-dried charcuterie — chorizo, salami, pancetta, coppa. The farm shop makes something like ten different sausages a week. Fire destroyed the building not long ago; it has since been rebuilt and reopened, so the counter is back. Much Wenlock itself is just down the road.
