The Art of French Charcuterie: A Hawaiian Twist

At Daguzan Charcuterie, we believe food tells a story — one of place, heritage, and intention. Our story begins in the French countryside, where the tradition of charcuterie was born, and continues in the lush landscapes of Hawai‘i, where we handcraft every pâté, rillette, and saucisson using local, sustainable ingredients.

What Is Charcuterie, Really?

In France, charcuterie is not a board with grapes and cheese — it's an age-old culinary craft that focuses on preserving and enhancing meats through techniques like slow-cooking, curing, and blending with spices and fat. The result? Rich, flavorful preparations like pâté, rillettes, and saucisson that celebrate both the animal and the artisan.

Our Hawaiian Twist on a French Classic, Hawaii Charcuterie

At Daguzan Charcuterie, we honor these traditional methods but adapt them to the islands. We work with:

• Wild Moloka‘i venison, an invasive species turned gourmet ingredient

• Pasture-raised pork from Wai‘anae, raised with care and integrity

• Free-range chicken from the North Shore, used in our creamy liver mousse

By sourcing locally and focusing on clean-label production (no nitrates, no preservatives, no shortcuts), we create French-style charcuterie that’s deeply rooted in Hawai‘i — bold in flavor and mindful of our impact.

Why It Matters

Using invasive species like axis deer not only creates delicious food — it helps balance ecosystems. Supporting local farms reduces reliance on imports and strengthens our islands’ food security. And reviving the lost art of charcuterie connects us back to a slower, more intentional way of eating.

Where to Find Us

You can find our handcrafted Hawaii charcuterie every:

• Saturday at the Kaka‘ako Farmers Market

• Sunday at the Kailua Farmers Market

• Online via FarmlinkHawaii.com

We’re also working to bring our products into hotels, restaurants, and specialty stores across the islands — and eventually, beyond.