About Vincent

Born in Italy, Vincent Castellano trained as a Butcher, Charcutier and Traiteur in the French Alps, during which time he learnt to transform and process whole pigs into various cuts and products, and the art of preparing an exciting menu of restaurant quality food for people to serve at home.

Since moving to Bristol in 1983, Vincent has followed a chef’s career, working as head chef for the award winning Glass Boat restaurant.

Charcuterie

Derived from the French words for flesh (chair) and cooked (cuit), this is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pates and confit, primarily from pork.

Originally intended as a way to preserve meats before the advent of refrigeration, these preparations are today revered for their rich and exciting flavours.

Much like owner Vincent Castellano, charcuterie was born out of Italy, but it was the French who transformed it into an art.

Vincent and his team work to turn whole, locally-sourced and free range pigs into the beautiful array of products you can buy at the Bristol and
Bath farmers markets.