Why do we talk about charcuisine so much at Can Company? Because this movement is what we are all about: we are part of an innovative and groundbreaking trend. Charcuisine is the reason we focus on the taste of our cold meats and their quality, ensuring our meat is of the highest possible quality with minimal fat content, and the motivation behind our sourcing of old recipes and almost extinct cold meats worth bringing back into circulation. We restore them, reviving their incredible flavours.
Thanks to charcuisine, butchery has changed dramatically. If cold cuts were born of the need for a long-lasting meat, and a means of storing all the meat fresh from slaughter, for us this use is now all but obsolete. For us the focus is entirely on the diner and their enjoyment.
Charcuisine is the process of passing from a passive product to an avant-garde, contemporary and active one, created to offer an organoleptic experience; to make you feel. It means understanding, enjoying and presenting delicatessen meats in a totally unique way. It means that the Can Company experience is enough to merit trying our meats.