Charcuterie made in-house
In our salumeria we break down whole pigs and turn them into the salame, coppa, pancetta, 'nduja and guanciale that end up on the tables in the restaurant. Everything is salted, dried, smoked and aged in-house, in a small production space and an ageing room where the work is measured less in hours than in weeks and months.
The pork
It all starts with the animal. We buy organic pork from Danish farmers who raise their pigs slowly and with care, among them Rævhede, and we choose them because it shows in the meat: tender, full of flavour and with the kind of marbling that good charcuterie depends on. When a delivery arrives, it marks the beginning of another round of production in the salumeria.
The whole animal
As soon as the pork arrives, the kitchen team butchers it in-house. Having the entire animal in front of us teaches us how to use all of it, from the cuts destined for long ageing to the trim that becomes salame and 'nduja. Cheeks become guanciale, the neck and shoulder become coppa, the belly becomes pancetta, and the cuts we don't cure go to the wood-fired oven.
Salt, smoke and time
Charcuterie is salt-cured meat, a way of preserving it and concentrating its flavour that has been used across Italy for centuries, long before refrigeration, and we still do it that way. Each piece is salted and seasoned by hand, then dried, smoked or hung in the ageing room until it's ready, which for some cuts means a few weeks and for others the better part of a season.
How we make it
Coppa is made from the muscle that runs from the neck into the shoulder, kept whole, rubbed with salt and [spices] and left to cure for [x] weeks before it's tied, cased and hung in the ageing room for [x] months. Salame starts with shoulder and back fat, ground together, seasoned with salt and [spices], stuffed into natural casings and left to ferment for a few days before it's hung to dry for [x] weeks. Both are checked by hand along the way, and they come down when they're ready, not when the calendar says so.
From the salumeria to your table
What leaves the salumeria goes straight to the restaurant, onto pizzas, into antipasti and onto the boards we serve alongside the cheese from our own dairy. You'll find a selection on the menu every day, and it changes with whatever is ready in the cave.
Find our charcuterie on the menu → · Explore our dairy →
