Our Housemade Charcuterie

Every Tuesday, Poul from HindsholmGrisen arrives with a fresh delivery of organic pork. It’s a moment we look forward to—not just because we value our collaboration with Poul and his careful approach to animal welfare and quality, but because it marks the beginning of another week of charcuterie production here at Bæst. HindsholmGrisen’s pigs live a free and well-cared-for life on Funen, and you can taste it in the meat. It’s tender, flavourful, and has just the right marbling to make it ideal for charcuterie.

As soon as the delivery arrives, our kitchen team gets to work. We butcher the pig ourselves, in-house—a craft we’ve chosen to preserve because it gives us a deeper understanding of the whole animal and a real respect for the raw material. When you have the entire animal in front of you, you learn not only how to make the most of it, but you also connect more closely with the work you do. It allows us to be creative, to experiment, and to refine our processes continuously.

Charcuterie is a slow art. It requires patience, precision, and attention to detail. When we transform raw meat into sausages, hams, pancetta, and other specialties, it’s done with great care and respect for tradition—but also with a curiosity and desire to develop our own unique style. We work with techniques that go back hundreds of years while constantly exploring new methods and flavour profiles.

The daily work of salting, drying, smoking, and ageing our charcuterie takes place just above the restaurant—on the first floor of Bæst. Here, we’ve created our own little production universe, where we nerd out over ingredients, temperatures, and time. It’s a world of its own, but one we’re excited to share with you.

Soon, this page will let you dive into our charcuterie universe. You’ll be able to read more about our processes, meet the people behind the craft, and get to know the wide range of products we produce—right upstairs from Bæst. And trust us, it’s quite a lot.