Charcuterie is slow work
Every Tuesday, Poul from HindsholmGrisen delivers organic pork raised on Funen - free-range, well cared for, and it shows in the meat: tender, flavourful, well marbled.
We butcher the whole pig ourselves. Having the entire animal in front of us means understanding it properly - how to use every part, and where to take the process next.
Charcuterie is slow work. Salting, drying, smoking, ageing - traditional technique, developed into our own style over time. It happens one floor above the restaurant, in our own production room.
What we make
Salame · Coppa · Pancetta · N'duja · Guanciale ·
What is charcuterie?
Salt-cured meat, done to preserve it and to concentrate its flavour - a technique used across Italy for centuries, long before refrigeration made it unnecessary. We still do it the same way, not because we have to, but because it's simply better.
How curing works
We work mainly with pork - the cuts not destined for the wood oven. Cheeks become guanciale. Shoulder becomes coppa. And so on.
How we make [salame/coppa?
hvordan laver vi den?
On the board right now
Our charcuterie changes with the season and what's tasting best. The board is the best way to try a bit of everything.
