A CORNISH CURE
I’ve always known that Duchy Charcuterie is highly respected by food critics and chefs, but it wasn’t until we got our own pigs, and Marc Dennis (who founded Duchy Charcuterie) offered to make me some salami, that I realised quite how delicious his Cornish-made charcuterie is.
Having moved to Cornwall from London, Marc set up the business in 2015, and entered his first awards scheme in 2016, winning an impressive two stars in the Great Taste Awards for his Lomo.
Since then the business has gone from strength to strength. Marc uses top-quality ingredients, and his knowledge and passion for his industry mean his products stand out for their quality and individuality.
Last month’s British Charcuterie Awards proved hugely successful for Duchy Charcuterie, with the artisan business winning an amazing seven awards, including Best New Product for Spalla (cured pork shoulder, originating from near Parma) which also won a gold medal.
Marc’s ‘Nduja (silver medal), Spianata (silver medal), and Hog’s Pudding (bronze medal) also won awards.
When I visited Marc in April, the award-winning Spalla had finished curing and was ready to be tasted, and it was pretty special. The wafer thin slices were melt-in-the-mouth delicious, like a combination of lardo and prosciutto.
I delivered a whole shoulder of our homegrown pork (free range rare breed Cornish Large Black), and Marc showed me around his kitchen and store rooms while explaining the curing and drying process.
It’s fascinating stuff, and amazing to see so many beautiful creations in progress, from saucisson and speck, coppa and pancetta, to venison pastrami and ‘nduja (pictured below).
Two months later I returned to collect the final delicious products – classic French-style peppery saucisson, and an Italian-style fennel salami.
Marc regularly runs charcuterie making courses, and his next masterclass at Philleigh Way Cookery School takes place on Sunday 27 October 2019. For full details, see here.