At Cormorant Charcuterie, we believe that great charcuterie starts long before the first cut.

Our story begins at the farm, where heritage-breed pigs roam freely in open fields, foraging on nutrient-rich, diverse herbal leys. We work with farmers who prioritize animal welfare, soil health, and regenerative practices, ensuring that every bite tells a story of careful stewardship and deep respect for the land.

Using traditional techniques and a deep dedication to our craft, we start with the whole animal—honouring each one by ensuring nothing goes to waste. Every product is crafted in small batches, with patience and precision, using natural fermentation and organic ingredients to develop complex flavours that just can’t be rushed.

Tradition, however, doesn’t mean standing still. We balance old methods with modern refinement—perfecting recipes, experimenting with textures, and bringing out the best in every cut. Whether it’s the delicate spice of a perfectly emulsified mortadella or the rich, buttery depth of guanciale, our charcuterie is made to be savoured.

From pig to plate, Cormorant Charcuterie is committed to transparency, integrity, and the pursuit of excellence. Taste the difference that time, craft, and conscious sourcing make.