The sole owner and producer of Duchy Charcuterie, Marc Dennis, is predominantly self taught in the dark arts of curing and air drying. Starting off in the meat industry in London, Marc moved to the idyllic county of Cornwall in 2012 to start a new life with his family. It was here he developed his passion for charcuterie and began to research techniques and ingredients, experimenting with flavour combinations and recipes. Marc honed his skills by immersing himself in the Cornish food industry, working closely with chefs and local produce suppliers, even spending time in kitchens and on farms to gain first hand knowledge. 

Working other jobs within the meat and food industry to fund his dream, Marc started with humble beginnings in 2016 but by just two years later Marc had firmly established his reputation as a top quality producer of fine cured and air dried meats and took the plunge to dedicate himself to Duchy Charcuterie. Since then it has gone from strength to strength as Marc continues to source the finest ingredients, push the boundaries of British Charcuterie and expand his product range and customer base. 

Duchy Charcuterie HQ is located in a purpose built, production unit in Redruth, where the charcuterie magic happens. Marc has won a few awards along the way, notably becoming the first UK producer to win at the Charcuterie Masters in New York with their Prosciutto