Michael—our founder—started his charcuterie journey in Sweden, where he trained at Franzéns Charkuterier, learning the fundamentals of whole-animal butchery, traditional sausage-making and artisanal curing methods. His interest in wider methods food preservation, however, started long before that.

“I’ve always been fascinated by the idea of transcending the seasons—preserving food when it’s abundant to enjoy it year-round, reducing waste, and minimising our impact upon the environment in the process.”

Beyond charcuterie, Michael is driven by his deep connection to the land. Having been trained in regenerative agriculture, he has spent the past four years as a market gardener, and currently works at School Farm CSA in Devon. This lived experience has given Michael the firsthand understanding of what truly good farming looks like—the kind that prioritises biodiversity and soil health through regenerative practices. That same ethos carries through to Cormorant Charcuterie, where he works closely with local, organic farmers to ensure that every product reflects both the quality of its origins, and the integrity of its process.

“For me, charcuterie is more than just a craft—it’s a way to honour tradition, embrace innovation, and deepen our relationship with the land through food.”

Our inspirations come from both traditional italian salumi and the landscape we are home to. We aim to balance this ancient craft with the character of the place we work—crafting charcuterie that feels both deeply rooted, and uniquely expressive, of its surroundings.