Based in Upton, Hampshire, chef Dave Watts, who trained at Le Manoir aux Quat’ Saisons, and charcuterie partner, David Roebuck, handcraft some of the best charcuterie nature has to offer.
Starting with the best locally sourced, rare breed, free-range pork available and using the same techniques and artisanal methods used for centuries in Northern Italy, they produce the finest cured meats including a range of Salami to air dried whole cuts, including Pancetta, Lomo and Coppa.
Having a zero-waste ethos, all parts of the animal, that would usually be discarded, are transformed at their restaurant, The Crown Inn creating everything from stocks, terrines and pork scratchings.