Cormorant Charcuterie

Michael, who founded Cormorant, learned the trade at Franzéns Charkuterier in Sweden - whole-animal butchery, traditional sausage-making, artisanal curing - and came back taken with the idea of transcending the seasons, preserving food while it is abundant so it can be eaten year round. He has spent the past four years as a market gardener alongside it, and works at School Farm CSA, which shapes how the meat here is sourced.

Britain's own history of curing and air-drying is patchy next to the continent's, and Cormorant is a deliberate attempt to fix that: a seasonal rotation of air-dried salami, revived sandwich cuts, and a Devonshire spin on Italian classics. Coppa, guanciale, lonza, mortadella, pancetta and pepperoni all feature - start with the saucisson and the mortadella.