Artisan Charcuterie

Making charcuterie a
matter of taste

Beautiful & Robust

Experts in air-cured and
semi-cured meats and sausages

True British

Innovative recipes with
iconic British ingredients

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Flavour

We’re passionate about animals welfare not just for quality of life but for flavour. We only use British Free Range and British Freedom Food meat.

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Know-How

We approach the art of curing using Vincent’s authentic Artisanal training on the Continent and use his know how to develop some new British classics. Our spice mixes are expertly roasted and blended in house for freshness.

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Development

We develop bespoke recipes and products to suit your specific requirements and brand. Feel free to book an appointment for an informal chat with Vincent.

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Visit us

We organise regular open days for clients to come and see the production unit and taste our produce. We would be delighted to arrange a visit for you to see where the magic happens!

Our Story

Bristol charcutier and chef, Vincent Castellano is passionate about the unique flavours of artisan food. Born in Sicily and having trained as an apprentice Charcutier at the age of 14 in the French Alps, he then continued his training at the prestigious Ecole Supérieure des Metiers de la Viande, in Paris. He now demonstrates his commitment to locally–made Artisan British Charcuterie from his new production unit in Bristol, where he and his team make award-winning patés, chorizo, saucisson.

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 OLLY & VINCENT & MILK CURD

"I have used Castellano’s charcuterie products at The Pony & Trap for many years, the taste is amazing and the quality high. I find it as good and in some cases better than that available on the continent, plus its made locally with outstanding British Pork."

− Josh Eggleton, The Pony & Trap, Somerset - 1 Michelin star