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. The maturation process is deliberately slow to create the best possible flavour.
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 production unit in Bristol, where he and his team make award-winning chorizo and pancetta.