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 Specifically created to start a conversation. You won’t find your normal run of the mill charcuterie here. Everything here is aimed to push your definition of delicatessen.

The Story

 Let us entice you

 
 
The Collection
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 Flavour of the Month

Sichuan Peppercorn Coppa

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The Journal

Every journey has its steps forward and backward. The journal gives a peek behind the magical charcuterie and how the pieces come together in harmony.

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Featured
Experiments with Beef

  • WHAT PEOPLE ARE SAYING

    I’ll take your leftovers if you have any left. [My boyfriend] can’t eat all the duck. I gave him a quota.

    –M.W.

  • What People are saying

    “F**k, I was only supposed to have a few slices… Tender, succulent goodness.”

    — S. K.

  • What People are saying

    “It was ‘yummers’. Everyone loved it!”

    — M.B.

  • What people are saying

    “I could eat these endlessly into gout”

    — K.H.

  • What people are saying

    I tried the Sichuan duck. I’m pleasantly surprise. It’s not too intense the flavor, I think this is enough.

    — A.C.

  • what people are saying

    “So worth it. That was the best charcuterie I’ve ever tasted.”

    — A.T.

 Follow Our Journey

 
Starting the day with a whole grain toast with Sichuan Peppercorn Duck Prosciutto. Would you try it?
Excited to see our partners create unforgettable moments encapsulated in their creations. Grilled White Asparagus with our signature Amarone brined Wagyu Rumpetto. What will you make?
Happy to see our creations taken to the next level with the help of fellow chefs Since the start, we've started with Sichuan Peppercorn Duck Prosciutto and happy to see it still making everyone's mouth water with anticipation.
Entering 2025 with big ambitions! It's been a long enough wait for everyone and we are looking forward to getting more ham into your hands with a relaunched online shop, retail and into restaurants! Wishing everyone a great start to your New Year!
Happy and excited to announce that we are on Soho House Hong Kong's September menu rotation honoring local creators and artisans! For all those who have wanted to try, contact a member to get a seat! If enough people are interested, I may considerin
It's been a hot minute. After a list of multiple complications from last year, I'm happy to announce production is already back on schedule for the past few months. I've wanted to keep quiet about this because I wanted to wait until the products ar
It's been a hot minute since I was last active due to many roadbumps and hiccups along the way and I didn't want to keep everyone on the edge of their seats for when things would be ready. Instead I just focused on trying to improve on existing recip
Happy to participate over at @themurrayhk and their Wine Up Weekend! Come swing by and say hi and try some hams! For more info, check out @themurrayhk for ticketing info.

@themeatconsultant