Good Game do everything by hand, like true artisans. Using traditional simple methods to make great food, they look to the Italians for inspiration and more natural methods. At their small facilities in Topsham and the Clyst Valley, they cure using only salt and natural Exe estuary air. They use no nitrates, saltpeter or curing agents - they don’t even use drying chambers, preferring to do it the traditional way. Good Game keep their own pigs, at Powderham, and they also buy from local friends who have native-breed pigs. Their game is either shot by them, or by local Devon folk they know; spices come from Devon producers or from a small, specialist importer who has direct contact with growers and can ensure quality levels. Good Game’s signature sausage is a Venison Salami.