Duchy Charcuterie took the British Charcuterie Awards by storm last week, clinching seven awards in total including Best New Product.
The awards were launched in 2018 to celebrate the quality and variety of British Charcuterie, and to promote understanding of this growing speciality food niche; final judging for the 2019 awards took place at Countryfile Live at Blenheim Palace last week.
Marc Dennis, who founded Duchy Charcuterie in 2015, missed out on claiming the Champion Producer award by the narrowest margin – just four points separated him from overall winners Lishman’s of Ilkley.
Duchy Charcuterie is one of Cornwall’s leading artisan food enterprises; Marc’s high-quality products and inventive range of cured meats are held in high regard by food critics and top chefs across the South West.
Marc’s Spalla – a traditional form of charcuterie made from cured pork shoulder and originating from near Parma – was particularly singled out by the expert judges at The British Charcuterie Awards, who gave it a Gold Medal as well as naming it Best New Product.
Duchy Charcuterie’s N’duja, Spianata and Hog’s Pudding were also all given awards at the prestigious competition, which saw hundreds of entries.
Marc’s award tally was noted by Henrietta Green, Founder of the British Charcuterie Awards, who commented:
“Marc’s passion, dedication and skill is very apparent – his products were all of the highest quality, their textures and flavours beautifully balanced. His approach marries tradition and innovation and I’m sure we’ll see more of him at the British Charcuterie Awards in the future.”
Marc exchanged a career in the meat industry in London for family life in Cornwall and a shot at owning his own food business.
Working alongside Cornwall’s top-flight meat producers, such as Primrose Herd, Marc has developed a range of classic and highly individual charcuterie products, garnering a reputation as one of the leading lights in the blossoming British Charcuterie scene.
Marc is passionate about the potential of British Charcuterie and his approach combines knowledge of different processes and traditions from around the world (for example his N’duja is a spicy, spreadable salami originating from Calabria in Italy), and a distinctly personal interpretation often inspired by collaborations with other local food and drink producers.