In 2000, Jan Jacob and his family moved from the Netherlands to the Scottish Highlands, where he took on a job managing the wild deer population on a Scottish estate. This experience sparked a deep appreciation for venison, inspiring the creation of Great Glen Charcuterie.
Motivated to add value to this underappreciated meat, the family began experimenting with smoking and drying venison, starting with a homemade wooden smoker in their garden. By 2003, they had transformed an old butcher’s shop into a state-of-the-art processing unit, and thus Great Glen Charcuterie was born!
Part One
A Taste of the Wild
Venison is a lean and healthy meat, but making dried charcuterie from such a lean product posed unique challenges. However, Jan Jacob’s determination and creativity prevailed, and their venison salami quickly gained acclaim. In 2013, they won three gold stars at the Great Taste Awards, along with the first-ever Best Charcuterie Award—milestones that introduced British consumers and chefs to the delicacies of wild venison charcuterie.
Committed to sustainability and local support, Great Glen Charcuterie sources all of its venison from wild deer in the Highlands, where managing the deer population is essential to environmental conservation. By using wild meat, they provide a sustainable, ethical alternative to intensively farmed meat, and their pork-free products offer customers healthier or religiously suitable choices.
Part Two
Sustaining the Highland Spirit
Just as deer is central to their products, community is a cornerstone of life in the Highlands. In nearly a quarter century since making the Highlands their home, Great Glen Charcuterie has become an integral part of this tight-knit community, collaborating with local producers and embracing initiatives that foster regional support.
A prime example is the Highland Good Food Partnership. Supported by Scotland Food & Drink, this regional food group unites people, businesses, and communities across the Highlands to build a fairer, more resilient food system.
Collectively, its network of like-minded producers strengthens the local food economy and promotes sustainable practices—a mission that resonates deeply with Great Glen’s commitment to using local, wild venison.
Part Three
Overcoming Challenges and Bounding into the Future
Despite their success, Great Glen Charcuterie have faced significant challenges in recent years. Running the business as a family, all six of their children have all been involved at various points, from helping at food festivals to working in the processing unit.
Furthermore, Jan Jacob’s health issues, caused by undiagnosed Lyme disease, slowed the business’s growth. However, after receiving a positive diagnosis and undergoing treatment abroad, Jan Jacob has started to recover. With his health improving, the family has been able to continue expanding the business, and they are now building a new production unit to meet growing demand.
Although life has led the family in different directions, the bond that unites them remains the heart of Great Glen Charcuterie. Their venison charcuterie has gained recognition as a distinct Scottish alternative to continental products, and they aspire to see more restaurants and cafés embracing local options over imported varieties. This commitment not only reinforces their dedication to the Highlands but also aligns with the vision of the Highland Good Food Partnership for a connected, sustainable food community.
