Smoked, tangled and dried delights made using old-fashioned methods and a southern European ideal. Nordhavn Charcuteri was established in 2011 with the desire to produce high quality Danish charcuterie with southern European techniques and Scandinavian spices.
The meat hangs and matures in drying cabinets for up to 100 days to develop the right taste and texture - some even longer. In short, salt, spices, a little sugar and a lot of time is the secret behind the taste and quality of the products from Nordhavn Charcuteri.
Production takes place on the same address as Nordhavn Vinegar Brewery – Nordhavn in Copenhagen.