A small kitchen, an old recipe book, and a belief that India deserved better charcuterie.
“Where do you get good charcuterie in India?” No one had a great answer. So Joseph & Freddy set out to build one — trained in France, tested in a home kitchen in Kattoor, and refused to cut a single corner.
Under the Guidance of our Mentor & Investor ,Virot Guy, we completed months of intensive charcuterie training at a culinary university in France — the foundation everything since has been built on.
First batches of smoked sausage and dry-aged salami, made for friends and family in Kattoor before a single product ever had a label.
Moved from market-bought meat to direct relationships with small pork, chicken and buffalo farms, and formalised sourcing through a Government-authorised slaughterhouse.
Outgrew the home kitchen. Built a dedicated, certified production facility — without changing a single recipe.
Cold-chain delivery to Kochi, Thrissur, Bangalore, Mumbai, Delhi and beyond — 63 products, one standard.
We cap batch sizes on purpose. Quality drops the moment you scale past what hands can properly tend to.
Every cut can be traced back to the farm it came from. No anonymous supply chains.
If a recipe calls for 30 days of dry-aging, it gets 30 days — even when that's slower and more expensive.
Four steps. No shortcuts. Every batch traceable back to the farm it came from.
Pork, chicken & buffalo from small family farms across Kerala & Tamil Nadu.
Traditional European curing & smoking techniques, no shortcuts taken.
Every batch checked for quality & safety before it's packed.
Packed fresh and shipped chilled — at your door within 24–48 hrs.
No fillers, no preservative overload, no shortcuts. Just meat, salt, time and technique — the way charcuterie has been made for centuries.
The best way to understand the craft is to taste it. Start with our Starter Sampler if it's your first time.
10% OFF for your first order. Use code NEW10
Add Rs. 1,000.00 more to reach the ₹1,000 minimum order.
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